Nutella Crack Pie – World Nutella Day / ShowChef Foods

 Posted with permission of

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.


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. 😀If you can’t get enough Nutella (join the crowd), check out World Nutella Day on Facebook and Twitter and see what Sara at and Michelle from have put together for this year’s World Nutella Day.

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

(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.)
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 😀

* 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.

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