Nutella Crack Pie

I’m addicted.

Not to crack. There’s no crack in this pie. “Crack” is being used in a hyperbolic sense in the title to allude to the degree of addictiveness this pie will impart on your mind and soul. (I always feel more eloquent than I actually am when I use words like ‘hyperbolic’)

But as far as I’m concerned, they could have called it “Nutella Pie” and it would have the same effect on me.

I’m addicted to nutella. (I can’t stop baking with it.)

and terrible romantic comedies. (No Strings Attached is a poor man’s Friends With Benefits. I knew this going in and I watched it last night anyway.)

and staring at cute shoes online with my mouse over the ‘Add to Cart’ button. (I just bought the LAST PAIR of these last week. omg so exciting.)

and Pinterest.

Holy crap guys, Pinterest!

Seriously, I feel like everything I did and experienced in high school didn’t lead to me to my University Degree. It led me to being totally, wholly and deeply involved.. with Pinterest.

As a teenage girl I spent countless hours with girlfriends, thumbing through magazines, watching TV and listening to music, categorizing things we liked. Whether we were consciously doing it or not, it’s what we did. Boys, hair, clothes, celebrities… knowing what we liked was all part of creating an identity for ourselves. At home, I’d tear out my favourite photos, sometimes of a potential prom dress, sometimes of Joshua Jackson, and keep them in a folder.

This is basically what Pinterest is, except instead of your girlfriends, you’re looking at your favourite things with the rest of the internet, and instead of a magazine, you’re looking at… well… the entire internet.

The best part though, is it’s fun for older me too. I mean, I still have a totally childish Eye Candy board (no Joshua Jackson in there now) but I also have a Dream Kitchen board where I fantasize about what my kitchen could one day be instead of the tiny kitchen in my 900 sq. ft. condo with no pantry.

I also have a Sugar board where I pinned this pie the moment I saw it. It also became my immediate “must bake next” item. It lives up to my every expectation. The oat crust is a wonderful contrast to the sweet, rich, nutella filling. Mmm…

It’s all gone already. This makes me sad.

Even the adorable mini pie I made with the extra pie filling I seemed to have is gone now. (I hate overdoing it on filling as it often results in me having to scrub the bottom of the oven.) I accidentally over-baked it and it came out all hard and I still inhaled it like my life depended on it.

I’m addicted to nutella. Have been since I was a kid. Will still be once I’m old and don’t understand how the newfangled latest version of the internet works.

I should really just rename this blog to Nutellaleine…

Nutelleine?

Recipe from ShowFood Chef

If you make a tiny pie as well, make sure you check on it around the 5 minute mark during the second half of baking. I checked it at 15 minutes and it seemed too wiggly, but it set up HARD as it cooled.

Oat Cookie Crust

• 9 tablespoons butter, room temp, separated
• 5 1/2 tablespoons brown sugar, separated
• 2 tablespoons granulated sugar
• 1 large egg
• 3/4 cup plus 2 tablespoons rolled oats
• 1/2 cup flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• pinch of salt

Nutella Crack Pie Filling

• 1 1/2 cup sugar
• 3/4 cup plus 3 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 cup Nutella
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 8 egg yolks

Directions

1. Crust: Preheat oven to 350F, line a large baking pan with parchment paper, and spray with nonstick spray or line with a Silipat. Spray an 11-inch tart pan with removable bottom with non-stick spray.
2. In a mixer, beat together 6 tablespoons of the butter, 4 tablespoons of the brown sugar, and the granulated sugar until light a fluffy.
3. Add the egg and continue to beat thoroughly.
4. Add the oats, flour, baking powder, baking soda and salt and beat until well blended.
5. Spread oat mixture out onto prepared baking sheet into a thin, even layer (approx. 1/4 inch thick) and bake for 15-18 minutes until golden in colour. Remove and cool cookie completely. Do not turn off oven.
6. Break cooled cookie into crumbs with fingers and add to a large bowl along with remaining 3 tablespoons of butter and 1 1/2 tablespoons of brown sugar. Rub mixture together with fingertips until crumb mixture is moist enough to hold together in a clump when squeezed in your hand.
7. Spread mixture out into prepared tart pan and press crumbs into the bottom and up the sides to form a pie shell (use the flat bottom of a cup or glass to help press in.)
8. Filling: In a mixing bowl, whisk together sugars and salt.
9. Whisk in Nutella, cream and vanilla on low speed.
10. Whisk in egg yolks on low speed, making sure to not add too much air, and combine well.
11. Pour filling into pie shell, and bake for 15 minutes. Reduce oven temperature to 325F and continue to cook for about 15-20 minutes until center is not too jiggly.
12. Cool on a rack, then refrigerate for at least two hours.

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