Nutella Pecan Pie

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I feel like pies are kind of forgotten about between Thanksgiving and Memorial Day.

After Thanksgiving, the “real” pie holiday, people just assume that everyone is sick of pies (I’m not sick of pies) and so they are lost in the holiday season, which I think is very unjust.

Very, very unjust. As you may know, I am a fan of fruit pies, but what fruit does winter bring? Citrus brought in from far away. And I don’t know about you, but citrus custard pies don’t seem very wintry cozy.

So nut and other pies are the best we can do. And pecan pie happens to be one of my favorites. The best kind of pecan pie has a super crackly crust and a smooth and creamy filling. It has notes of maple and spice warms your throat.

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At least, that’s what MY perfect pie tastes like.

Besides that, Nutella is a food I will never, ever be tired of eating. No matter if it is in crepes, waffles or anything else. I once had an incredible slice of Nutella pecan pie at my favorite bakery.

How I did it was that I baked the crust, then spread it with Nutella and rebaked it with the filling.

I highly recommend this.

Nutella Pecan Pie

makes one pie


for the crust:

  • 1 1/8 cups (about 5oz) flour, plus more for work space
  • 1/2 tsp salt
  • 1 tsp sugar
  • 8 tbsp cold butter, cut into small pieces
  • About 3 tbsp ice water

for the filling:

  • 2 cups shelled pecans
  • 5 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • pinch salt
  • 6 tbsp melted butter
  • 1 tbsp vanilla extract
  • Nutella


  1. FOR THE CRUST: Preheat oven to 425ºF. Combine the flour, salt and sugar in a food processor. Pulse a couple times to combine. And butter and turn on machine, process until blended and looking like cornmeal, about 10 seconds or so.
  2. Place mixture in a bowl and drizzle the ice water over it. Use a rubber spatula to mix together slowly into a ball. If it seems dry, add a bit more water. Make the mixture into a ball. Wrap in plastic wrap, flatten to a disk, and freeze for 10 minutes (or place in fridge for 30 min).
  3. Sprinkle a generous amount of flour on a smooth surface, being sure to spread evenly. Roll out the dough to about 1/2-inch thickness. Lay over a pie pan and trim with kitchen scissors. Flute the crust if you like. Add a layer of aluminum foil and place pie weights or dry beans in the foil.
  4. Bake the crust for 12 minutes. Turn oven down to 350 and bake for 10-15 more minutes until golden. Remove and cool. Remove foil and spread a thick layer of Nutella in crust.
  5. MAKE THE FILLING:  Roast pecans in oven with pie crust for about 5 minutes. Chop half of them, leave the rest intact.
  6. Beat the eggs well until foamy. Beat in the sugars, salt and butter. Warm the mixture in a saucepan while the crust is baking over medium-low heat, stirring occasionally. Do this until it is hot to the touch. DO NOT BOIL. Stir in vanilla and pecans.
  7. Place parbaked pie on baking sheet. Pour in the filling into the hot crust and bake 30 to 40 minutes, until it is moist, but top is crispy.
  8. Slice and serve warm.

Please enjoy. As always,

Keep cooking 😉



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