That's right. A day for savoring nutella. And no, it wasn't created by the franchise, but by two loyal bloggers six years ago, Ms. Adventures in Italy, and Bleeding Espresso. They designated february 5th the day of nutella, and have created a truly prodigious database of nutella recipes at nuttelladay.com I have quite happily contributed.
Nutella Crack Pie. Bam. It's called crack because it's so addicting, not, as my father so sweetly suggested, because it bears a similarity with a certain body part (not really seeing the connection). This is adapted from the fairly famous Crack Pie by Momofuku. I have heard oodles about it, but though I live but a couple miles walk from a Momofuku Milk Bar where I could purchase myself a slice, I have yet to do so. Now I must. To compare. And it will be hard to top my crack baby pie.
It starts with oat cookies, which you crumbles and line a tart pan with.
Then comes the nutella filling, fortified to custardy level with 6 egg yolks.
Into a pan, close-up shot. Crack pie poses like a model.
Out of the oven, and absolutely irresistible. Into my family's stomachs. Yum.
Nutella Crack Pie
adapted from show food chef
makes one large tart pan worth of thin pie (adjectives, much?)
Oat Cookie Pie Crust:
6 Tbsp butter
4 Tbsp brown sugar
2 Tbsp granulated sugar
1 large egg
3/4 cup plus rolled oats
1/2 cup flour
1/8 tsp. baking powder
1/8 tsp. baking soda
pinch of salt
Preheat oven to 350F and line a large baking pan with parchment paper.
Cream 4tbsp butter and sugars until fluffy. Add the egg and thoroughly beat in. Add the oats, flour, baking powder, baking soda and salt and beat until well blended.
Spread oat mixture thinly out onto baking sheet and cook for 15 minutes until crisp. Keep the oven on.
While cookie is cooling, dice the remaining butter and add an extra 1 1/2 tbsps brown sugar into a bowl. crumble into pebbles with your fingers.
When the cookie is cool, break into crumbs and add to the bowl. Rub together with fingertips until crumb mixture is moist enough to hold together in a clump when squeezed in your hand. Spread mixture out into the pan and using press crumbs onto the bottom and sides to form a pie shell using the bottom of a glass to help press crumbs down.
Nutella Custard Filling
2/3 cup sugar
1/4 cup brown sugar
1/4 tsp. salt
1 cup Nutella
1/2 cup heavy cream
1 tsp. vanilla
6 egg yolks
In a mixing bowl, whisk together sugars and salt.
Whisk in Nutella, cream and vanilla.
Whisk in egg yolks and combine well.
Pour filling into pie shell, 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.
Cool on a rack, then keep in fridge for a couple hours. This is at its best when served chilled.
Top with powdered sugar if you wish.
Happy World Nutella Day!