Nutella Crack Pie (Yes...it is the name of this recipe)

In honor of Pi Day, I decided to post up a second pie recipe :) Of course, this could have been used during World Nutella Day but that was on February 5th so that’s too far away! 

Oat Cookie Pie Crust: 9 Tbs. butter at room temperature, 5.5 Tbs. Brown sugar, 2 Tbs. Sugar, 1 large egg, 3/4 cup plus 2 Tbs. rolled oats, 1/2 cup flour, 1/8 tsp. baking soda, 1/8 tsp. baking powder, pinch of salt. 

Preheat the oven to 350 degrees Farenheit, line a large baking pan with parchment paper, and spray with nonstick spray. In a mixer, beat together 6 Tbs of the butter, 4 Tbs. of brown sugar, and 2 Tbs of sugar until light and fluffy. Add the egg and continue to beat in thoroughly. Add the oats, flour, baking powder, baking soda and salt and beat until well blended. Spread the oat mixture out onto a parchment lined baking sheet and cook for 15-18 minutes until done. Remove and cool cookie completely. When the cookie is cool, break into crumbs and add to a large bowl along with 3 Tbs. butter and 1.5 Tbs. brown sugar. Rub together with fingertips until crumb mixture is moist enough to hold together in a clump when squeezed in your hand. Spread the mixture out into a lined baking tart pan, or two depending on the 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

Get 1.5 cups of sugar, 3/4 cup plus 3 Tbs. brown sugar, 1/4 tsp of salt, 1 cup of Nutella, 1/2 cup of heavy cream, 1 tsp. vanilla, 8 egg yolks, and powdered or confectioners sugar for garnish. 

Preheat the oven to 350 degrees Fahrenheit. In mixing bowl, whisk together sugar and salt. Whisk Nutella, cream, and vanilla on low speed. Whisk in the egg yolks on low speed so there is not too much air, and combine it well. It will appear to be very loose.

Divide the filling into pie shells and bake for 15 minutes, then reduce oven temperature to 325 degrees Fahrenheit and continue to cook for about 15-20 minutes until the center is not too jiggly. Cool on a rack and then keep it in the fridge for a couple hours. It’s best served when chilled!