When it comes to Thanksgiving, I know pumpkin pie rules. It's tradition, and that's great; but it doesn't have to be the only pie on the table.
I don't have a particular penchant from pumpkin pie, so I'm always on the lookout for other persuasions of pie to serve as well. When I came across this recipe for Nutella pecan pie on the blog Wanna Be a Country Cleaver, I knew it was my kind of pie. The sweet sticky gooeyness of pecan pie combined with a hint of chocolate and the richness of Nutella is pie perfection. That one extra ingredient makes ALL the difference.
Nutella Pecan Pie
Pie Crust: makes 2 pie crusts
1 ½ c. Flour
½ tsp Salt
4 Tbsp. Cold Water
3 Tbsp Butter
¾ c Brown Sugar
½ tsp Salt
2 large eggs
½ cup light corn syrup
1 tsp Vanilla
1 cup Pecans, chopped
½ c. Nutella
In food processor, pulse together salt and flour until combined. Add in butter and pulse until small beads form.
On high, add in cold water until dough starts to ball. Wrap in plastic wrap and chill for 30 minutes before rolling out.
Preheat oven to 375. With 1 pie crust in pie plate, chill for 20 minutes.
Place layer of foil into pan over crust and fill with pie weights. Bake for 25 minutes.
Turn down oven to 275 degrees, make sure that pie crust is still warm.
Melt butter in a metal bowl set in a skillet of water that is just below a simmer. Remove the bowl and from the water when melted, whisk in sugar and salt. Whisk in eggs, corn syrup and vanilla.
Place bowl back into water and mix until hot and registers 130 degrees on a candy thermometer.
Remove from the heat and whisk in pecan pieces.
Into the bottom of the pre-baked pie crust, smear the ½ cup of Nutella over the bottom evenly.
Pour in pecan mixture. Back for 55 minutes. Cool on a wire rack for at least two hours or devour at room temperature.
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