Hap-pie pi day, friends! Hope your day has been filled with lots of pie (sweet, savory, pizza…whatever floats your boat).
No shame: I had pizza for lunch and dinner, plus pie for dessert.
In honor of Pi Day I have a new *delicious* recipe. But first…there’s some Nutella controversy out there, so let me start with this: I have no illusions that Nutella is “healthy.”
But it’s delicious.
So YOLO, I’m eating it. And I’m eating it in this delicious pie because it tastes good on everything.
Now that we have that cleared up…on to the pie.
It’s surprisingly easy, aside from blind baking the crust—that always makes me nervous. But the braided crust held up really well, so I’m sending you positive blind baking vibes. I have faith in you! Here are helpful some tips as well: How to Blind Bake a Pie Crust.
All you need for the filling is Nutella, eggs, cream, and flour. Easy peasy.
Since the Nutella is rich (and delicious), I served it with ice cream…which is always a great idea.
I’m a huge fan of hazelnuts so I added a few roasted nuts on top, but it’s totally optional.
1 prepared single all-butter crust
14 oz Nutella
3 eggs, plus 2 egg yolks
14oz half & half
1 tbsp unbleached all-purpose flour
2 tbsp hazelnuts, roughly chopped
Make the crust: Roll out your prepared single pie crust, arrange in your pie pan, and trim the excess edge. Fold under the remaining edges, and crimp the crust as you wish (or add a braid!). Freeze the crust for at least 20 minutes.
Blind bake the crust: Preheat to 400 degrees and position a rack in the lower third of your oven. Place the frozen crust on a rimmed baking sheet. Line the crust with tightly with foil and fill with pie weights or dry beans.
Bake your crust for 25 minutes, then remove the weights and foil and return to oven until the bottom is dry and lightly golden—about 5 minutes longer. Remove from the oven and set aside to cool. Reduce the oven temperature to 300 degrees.
Prep the filling: In a medium bowl, whisk together Nutella, eggs, egg yolks, and half & half until smooth. In a separate small bowl, whisk together the flour with 1/4 cup of the Nutella mixture until smooth. Stir into the larger Nutella mixture to thicken.
Using a fine mesh sieve, strain into the cooled pie crust. Bake for 60-70 minutes or until the edges are set but there is still a gentle wobble in the middle.
Cool to room temperature before slicing and serving. This pie is delicious at room temperature or refrigerated. Top with ice cream if you so desire!