Saturday, February 5, 2011

Nutella Crack Pie - World Nutella Day

As if Nutella was not addictive enough, I just put it into the recipe for Momofuku's Crack Pie. If you have never eaten "Crack Pie" (the dessert named for the immediate need to continue eating it), you are in for a culinary joy ride.

NUTELLA CRACK PIE

The original recipe is from the whimsical and deliriously talented pastry chef, Christina Tosi at the acclaimed Momofuku in New York. The recipe, printed in the LA Times last year, started an immediate Crack Pie baking fever. So, what better way to celebrate World Nutella Day 2011, than by making a great thing - a great thing with Nutella.Last year, for World Nutella Day, I made 3 cocktails. It was only fitting that I continued the theme of adult Nutella consumption.

However, although the name sounds adult, the entire family can enjoy and fight over this pie (you may want to change the name to "Eat It All Up Nutella Pie" for the kids.) I had such a good time trying different ways to best include Nutella into this recipe. The original pie is dense, sticky and rich, which also describes Nutella right out of the jar.So, some adapting and developing needed to happen to keep the balance while adding the chocolate and "hazelnutty" richness to the filling. The result (after a few tries and bouncing off the wall from all the sugar I consumed developing this) is a doubly-addictive cookie pie full of delightful trouble. I highly recommend making two at a time. :DIf you can't get enough Nutella (join the crowd), check out World Nutella Day on Facebook and Twitter and see what Sara at MsAdventuresInItaly.com and Michelle from BleedingEspresso.com have put together for this year's World Nutella Day.

ALSO: Check out my Peanut Butter Crack Pie with a purpose~

RECIPE: NUTELLA CRACK PIE
(inspired by the recipe by Christina Tosi for Crack Pie)

Oat Cookie Pie Crust:

9 Tbls. butter, room temp
5 1/2 Tbls. Brown Sugar
2 Tbls. sugar
1 large egg
3/4 cup plus 2 Tbls. rolled oats
1/2 cup flour
1/8 tsp. baking powder
1/8 tsp. baking soda
pinch of salt

1) Preheat oven to 350F, line a large baking pan with parchment paper, and spray with nonstick spray.
2) In a mixer, beat together 6 Tbls of the butter, 4 Tbls. of the brown sugar, and 2 Tbls. of sugar until light a fluffy.
3) Add the egg and continue to beat in throughly.
4) Add the oats, flour, baking powder, baking soda and salt and beat until well blended.
5) Spread oat mixture out onto a parchment lined baking sheet and cook for 15-18 minutes until done. Remove and cool cookie completely.

6) When the cookie is cool, break into crumbs and add to a large bowl along with 3 Tbls. butter and 1 1/2 Tbls. brown sugar. Rub 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 a lined baking tart pan (or two, depending on size) and using fingers press crumbs onto the bottom and sides to form a pie shell (use the flat bottom of a cup or glass to help press in.)
NUTELLA CRACK PIE FILLING:
1 1/2 cup sugar
3/4 cup plus 3 Tbls. brown sugar
1/4 tsp. salt
1 cup Nutella
1/2 cup heavy cream
1 tsp. vanilla
8 egg yolks
*powdered sugar for garnish*

1) Preheat oven to 350F. In a mixing bowl, whisk together sugars and salt.

2) Whisk in Nutella, cream and vanilla on low speed

3) Whisk in egg yolks on low speed, to not add too much air, and combine well (this will appear to be very loose).
4) Divide filling into pie shells, and bake for 15 minutes, then reduce oven temp. to 325F and continue to cook for about 15-20* minutes until center is not too jiggly.

5) Cool on a rack, then keep in fridge for a couple hours. This is at its best when served chilled.

Happy World Nutella Day and may all your days feel like a celebration :D





* Time may vary according to your oven, the center is loose, but continues to set in the refrigerator as it chills for a couple hours or overnight.

39 comments:

Michelle | Bleeding Espresso said...

Oh my, this looks dangerous indeed...thanks so much for participating, and Happy World Nutella Day!

Fuji Mama said...

As soon as I am able to pick myself up off the floor, I'm sure I'll also be able to think again and say something other than drooling here . . .

Christine Wu said...

Wow. Getting more Nutella today and I'm going to try this!

Erika said...

Oh. My. God.

Sylvie @ Gourmande in the Kitchen said...

Genius! Just pure genius, I'm in awe of this creation.

susan said...

I want me some of this right now! This looks so good that I am going to print and make ASAP! Love the photos, Cathy!

Lisa said...

Oh glory, that pie is definitely crave-worthy. I'm totally loving that delicious filling in it. have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link your pie up. http://sweet-as-sugar-cookies.blogspot.com

pie recipes said...

This nutella crack pie is to die for!!! You really have to try it. It definitely make my top 3 favorite dessert of all time! I like making my crust extra crisp and extra brown. My kids simply love the crunch!

Sippity Sup said...

I am the only person on the planet who has still not had Nutella. But I did make this "pie" last year too. You seem to have revved it up another notch. GREG

Deeba PAB said...

This looks dangerous, looks sinful...and is a pie that takes the cake. WOW!!

marzipan said...

This looks amazing! A must try for sure!

Lana said...

I am late for the party (as usual), but this is awesome! I really intended to be good and refrain from sweets, but this is too big a temptation:)
I am so happy you were featured in the NY Times. Yay!

¡Fräulein! said...

OMG. i want to make this SOOOO bad but i recently joined weight watchers (i know...wah wah wah) and the points for this decadent baby...if there were 10 servings in a recipe.... are 21pts!!!!

i get 29 for the day =( starve all day for a piece? i'm considering it =)

DAMNET!!!!!!!!!!!!!!!

Cathy @ ShowFoodChef said...

Taking me a while to respond and check in on comments, but just wanted to say thanks to all of you for the support and comments here. I just made my something like 15th one of these today for a friend's Oscar party (Nutella CRACK pie to represent Christian Bale in The Fighter,hahaha). It worked great and the chilling in the refrigerator is a really important part of the whole thing, it's what solidifies it all. Hope you gave it a try! Thanks, again for all the comments, truly appreciated!

Catherine said...

I made this pie this weekend after recently trying nutella for the first time and it is delicious. My favorite pie to date has been emeril lagasse's chocolate chess pie, and now I can't decide which is my favorite! Thanks for a great recipe. I'm going to look into nutella cookies next- looks like I'll need to stock up on that stuff!!

Elena (Running in Heels After Child) said...

Yum, I need to make this and bring it somewhere because I cannot be trusted with it in my house.

Piggyscraps said...

Ooooo I wish it was weekend so I could bake this right now! Thanks for this amazing nutella recipe.

Janice Morse said...

This may be a totally stupid question but how come in the pics, it looks like there's crust on the top and bottom? Is it just folded over when you serve it?

Cathy @ ShowFoodChef said...

Janice - no such thing as stupid question :D The top gets a little crispy texture to it just from cooking, like pecan pie filling does. The egg and sugar content get caramelized and the top texture gives it a nice crunch, plus the sprinkled powdered sugar. Thx for stopping by.

Janice Morse said...

Ohhhh!! Thank you!! Going to make this tonight!! That's if my youngest hasn't finished off all the nutella.

Janice Morse said...

Ohhhh! Thanks! Going to try to make this tonight!

Janice Morse said...

Finally made this tonight. Ummm.....NOT good for my household. I made it at night when everyone went to bed. I suspect it will be all gone tomorrow and my kids will be running around like junkies on a sugar high. It's soooo yummy!

Lola Bellybutton said...

I made this for world nutella day and it was so good! I can't imagine putting as much sugar as the recipe called for, though. The amount I put in still made my teeth hurt. If it wasn't overload I'd say this could even be improved by vanilla ice cream...
check my version here!
http://cenabimus.blogspot.com/2012/02/happy-world-nutella-day.html

cheapcraftymama said...

Those look SO yummy! I featured them today on my “Top 10 Nutella Recipes” post. Feel free to grab a “featured” button. Also I would love for you to share this (and any other creations) at my new linky party “Pin It and Win It Wednesday” @www.cheapcraftymama.com!

Homemade Vanilla Website said...

MakingVanilla.com loves these! Thanks.

Summerset said...

I made the original crack pie, and it was absurdly sweet. Too sweet to eat.

Lee-Anne and Graham said...

Do you think that I can make this ahead of time and freeze it for a party?

Cathy @ ShowFoodChef said...

Lee-Anne: I've never tried freezing it, but it def does well very cold. I would imagine it to be good like that, I just wouldn't let it defrost too far as it needs the chill to hold up firm. Enjoy!

Anonymous said...

FYI ya'll... I did the math, and the cake is 5,586 calories! That's almost 1,000 calories per slice! I think I'll run a marathon and then try it out. ooooeeee!

Aurelia said...

OMG! This is sinful but looks damn delicious!!!

Anonymous said...

What would be a "large" baking dish? 9x13?

Cathy @ ShowFoodChef said...

Regarding dish size: This recipe made an 8" round and a tart pan about 4"x 10". I've also made it into a 10" tart pan with enough left over to save or use in a smaller tart pan. I think it would work well in a 9x13. Hope you enjoy it :D

Dyskalkulie said...

Pure sin but I love it! ;-)

Anonymous said...

Looking at the pictures it appears to have a top crust, but I do not see directions in the recipe about this!! Please help!!

Anonymous said...

Thank god for Costco's giant tubs of Nutella!

Mary Lee said...

I've made this recipe a few times now and I love it. I like to serve it with freshly whipped cream and raspberries. Thanks for the recipe!

idlovetobethewin said...

Thanks so much for posting a wonderful and yummy recipe! I can't wait to try and bake one! Hope mine turns out as good as this one! I love scrolling through all the recipes you post! Thanks, again!

Colleen Sipes said...

So there is NO top crust, is that correct? The pictures sureake it look like there is. It looks amazing and since I just tried Nutella for the first time a couple of weeks ago, I am going to make this! BTW, I ate the last jar of Nutella one tablespoon at a time never once getting it into the cookies I was going to make. Shameful!! LOL!!

Ben Pace said...

Why does it look like it's folded over if it is two separate torts each without a top crust? Do you plop one on top of the other?