Easy NUTELLA Pie Recipe with buttery crust

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and reduces saturated fat.

Nutella

🥗Healthier: dark chocolate spread

💰Cheaper: chocolate hazelnut spread

Dark chocolate spread has less sugar and is often cheaper.

Make the dough by sifting pastry flour and icing sugar together.

Add cold butter cubes to the flour mixture and pulse until butter is broken into small pieces.

In another bowl, whisk the egg yolks and add to the flour mixture, stirring with a fork until clumpy.

Add ice cold water, one tablespoon at a time, until a crumbly dough forms (about 4 tablespoons total).

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Roll out the dough to 1/8 inch thickness and cut it to fit the pie pan.

Pierce the bottom and sides of the dough with a fork to ensure even baking.

Preheat the oven to 350°F.

Prepare the Nutella filling by mixing melted cocoa butter or unsalted butter with Nutella until smooth.

Pour the Nutella filling into the pie shell.

Cut narrow strips of the remaining dough for the lattice top and arrange over the filling.

Brush the lattice with an egg wash made from one egg and a little milk.

Bake for 25 to 30 minutes for mini pies, or 35 to 40 minutes for a regular pie.

Cool the pie for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens