Nutella Crack Pie

It’s kinda funny how much our palates change over time. The foods that we once idolized as kids slowly slip from their prestige. Nightly doses of chicken fingers are  replaced by newer obsessions. Our taste buds shift from frozen fish sticks dipped in ketchup to salmon drizzled with butter and dill *this shift never happened for me*.

Desserts composed of sugar on top of sugar on top of sugar begin to sound less appealing to some but not to everyone. I noticed over Thanksgiving the split between those who thought a Nutella-based pie was too sweet and those who thought it was pure indulgence. You may already sense my personal thoughts on the matter (Spoiler Alert: This post). So those who agree that an entire pie composed of nutella and cookies are as delightful as(if not more than) salmon and butter with dill, please scroll down. Everyone else, your journey ends here.

The inside of this pie is extremely gooey, thanks to Messieurs Yolks. Hence, it is important to keep this pie chilled up until serving. The top is textural and crunchy, maybe the crack (or perhaps you could relate the entire pie to being as addictive as drugs). I do think the choice of crust is important; I wouldn’t use a graham based one because it sends your already over-the-top dessert into dangerous territory. The homemade oat cookie crust, however, received unanimous appreciation at Thanksgiving. Solid choice, mates.

Behold the game changer…

Nutella Crack Pie 




Inspired by Momofuku’s Christina Tosi Recipe

Oat Cookie Pie Crust:

9 Tbsp butter, room temp
5 1/2 Tbsp Brown Sugar
2 Tbsp sugar
1 large egg
3/4 cup rolled oats
1/2 cup flour
1/8 tsp baking powder
1/8 tsp baking soda
1 tsp 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 Tbsp of the butter, 4 Tbsp of the brown sugar, and 2 Tbsp 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. Cool completely.
6) When the cookie is cool, break into crumbs and add to a large bowl along with 3 Tbsp butter and 1 1/2 Tbsp brown sugar. Rub together with fingertips until crumb mixture is moist enough to hold together in a clump when squeezed in your hand.
7) Press crumbs onto the bottom and sides of pie pan to form a pie shell (use the flat bottom of a cup or glass to help press in.)


1 1/2 cup sugar
3/4 cup plus 3 Tbsp brown sugar
1/4 tsp. salt
1 cup Nutella
1/2 cup heavy cream
1 tsp. vanilla
8 egg yolks
*powdered sugar for garnish* (I added crushed walnuts and homemade chocolate covered toffee bits that I had leftover)

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. Serve chilled.