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.

Topping

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!