Tuesday, February 9, 2010

Nutella Pudding Pie

This pie was inspired by World Nutella Day. I don't usually cook with Nutella; I'm beginning to wonder why not. This fine pie has a crunchy hazelnut crust, a Nutella pudding filling and is topped with (more!) hazelnuts and dark chocolate. It might be a fun anti-Valentine dessert. Not because it's not over-the-top good, oh, it is. But, as you're digging into the silky smooth and rich pudding, you might feel a bit of smug satisfaction because YOU are enjoying such a decadent treat and your Ex is probably chewing on cardboard. Pie in the face. Yeah, yours:)

Hazelnut Pie Crust

1 cup hazelnuts, toasted (set 3/4 cup aside for decoration)
1 cup flour
1 T sugar
1/4 t. salt
1/3 cup cold butter, cubed
3 T ice water
  • In a food processor, pulverize 1/4 cup hazelnuts, flour, sugar and salt. Add butter and pulse until mixture looks like coarse corn meal. Add enough water to form crumbly dough.
  • Press dough into bottom and up the sides of a 9" pie pan. Chill 20 minutes.
  • Bake in a 400 oven 15 minutes or until lightly browned. Cool completely.

Nutella Pudding

3/4 cup Nutella
1/3 cup unsalted butter
4 eggs, separated
1 T sugar
  • In a bowl set over simmering water, melt the Nutella and butter; stir to combine. Beat in the egg yolks, one at a time, stirring after each addition. Remove from the heat and set aside.
  • In large bowl, beat the egg whites until soft peaks form, then add the sugar and continue beating until smooth and glossy.
  • Use a spatula to gently fold in 1/4 of the egg whites to the Nutella mixture; then add the remaining whites and combine completely. Spoon into cooled pie crust and cool in the refrigerator 4 hours.

3/4 cup reserved hazelnuts, coarsely chopped
2 oz. chocolate, melted
  • Sprinkle hazelnuts over pudding and spoon the chocolate over the nuts. Refrigerate for another couple of hours. Cut and serve in bowls.
  • Enjoy!


  1. Oh, my goodness. This looks absolutely sinful. :)

  2. Whoa! I grew up on Nutella! That pie looks ill! I have a question though. I'm horrible at making crusts, could that recipe (minus the hazelnuts) be used for say, a savory tart?

  3. This is brilliant. I haven't made a pie in ages and this is right up my alley (aka: over-the-top).