Nutella Pecan Pie

Nutella Pecan Pie

The list of things I’m thankful for is very, very long… my kids, my husband, my friends, the man who invented Nutella, my home, vodka, and on and on and on. As a parent, I have to admit that high on that gratitude list is also the fact that when I’m having a parenting tantrum, I can go into my kitchen and rest assured that by putting a few ingredients together, I will create a delicious sugary drug that will solve all my problems. (Warning: That last sentence is what some would call “false advertising.” Indulging in something delicious will not solve all your problems, but you can bet your bacon it will put you in a better mood.) This year, I am particularly thankful that when I was having a day when my two kids would not stop arguing with each other, and I could not for the life of me shut them up (and I mean that in the most sweet and loving way that one could possibly shut someone up), I found pecans and Nutella in my pantry, and a light bulb went off in that tiny little brain of mine, angels started singing, and I was able to escape far, far away from my beautiful, lovely, smart, mostly-obedient, whiny children, into my kitchen, turn up my music, and create a Nutella Pecan Pie. Oh, yes. Nutella Pecan Pie. Say it with me, will you? Say it slowly. Nutella. Pecan. Pie.

I’m thankful for those three words. I’m thankful for a working oven. I’m thankful that I was able to create a pecan pie without using corn syrup (which is found in most pecan pie recipes). I’m thankful that my pie turned out exactly how I wanted it to. I’m thankful that my kids don’t like pecans so I didn’t have to share my precious pie with them. I’m thankful that I didn’t feel any guilt after eating two three pieces. And I’m thankful that after snapping out of my sugar coma, I found my children playing together and saying such kind words to each other that it made me cry tears of joy, or maybe they were tears of pain… growing pains… in my thighs…. Either way, it was a good day of thankfulness.

Here is the recipe for my Nutella Pecan Pie. Is it healthy for you? Absolutely not. Will it cut your life short by a few days weeks? Of course it will! Is it worth it? Every. Single. Time.

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Nutella Pecan Pie

2 eggs

1 cup brown sugar

2 Tablespoons white sugar

½ teaspoon pure vanilla extract

1 Tablespoon milk

½ cup butter (1 stick), melted

1 Tablespoon all-purpose flour

¼ teaspoon salt

1 ¼ cup chopped pecans, divided

1 unbaked pie crust

1/3 cup Nutella

Preheat oven to 350 degrees F. In a large mixing bowl, beat eggs with an electric mixer, until foamy. Add brown sugar, white sugar, vanilla and milk, and keep beating until combined. Add butter; beat until well incorporated. Add flour and salt, and beat for a few more minutes. Using a spatula, stir in 1 cup plus 2 Tablespoons chopped pecans (reserve the rest for garnish). Spread Nutella on the bottom of the pie crust and up the sides. (To make it easier to spread, you can heat Nutella in the microwave for 10 to 15 seconds.) Pour the pecan mixture into the crust. Bake for 10 minutes on 350, then reduce the heat to 300, and bake for another 50 minutes or until filling no longer jiggles and the crust barely begins to crack. Sprinkle with the remaining chopped pecans.

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