Monday, March 7, 2011

Weekend in the Kitchen and Nutella Crack Pie

Nutella Crack Pie

There are times when I spend the entire weekend in the kitchen.  First there is breakfast, then lunch, followed by dinner and some dessert.  Of course, there are also the dishes from said meals to be factored in as well.  I don’t mind it too much, especially if there is some Nutella good-ness waiting for me when I finally get to sit and relax at the end of the day.
This time around, that Nutella good-ness turned out to be a Nutella Crack Pie.  Everything was perfect.  Honestly, this is by far the BEST dessert I have tried in a long time.  No joke.
If you love Nutella, then this is a MUST try.  It is simple and can be made gluten free, which, being gluten-free and all, is the best part… aside from the Nutella that is!

Nutella Crack Pie (adapted form ShowFoodChef)
Oat Cookie Pie Crust (gluten-free):
9 Tbsp butter, room temp
6 Tbsp Brown Sugar
2 Tbsp sugar
1 large egg
3/4 cup plus 2 Tbsp rolled oats such as ( for gluten free, use Bob’s Red Mill Gluten Free Rolled Oats)
1/2 cup flour mix ( for gluten-free use a flour mix such as Pamela’s Baking Mix)
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 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 thoroughly.
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 (don’t worry about how it looks) 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 Tbsp butter and 2 Tbsp brown sugar.  Rub together with fingers 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 to help press in.)
Nutella Crack Pie Filling:
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 whites
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 whites on low speed and combine well (this will appear to be very loose).
4- Divide filling into pie shells, and bake for 15 minutes, then reduce oven temperature to 325F and continue to cook for about 15-20 minutes until center is not too jiggly.
5- Cool on a rack then refrigerate for a couple hours. Served best when chilled.
*Note:  If you have extra Nutella filling and don’t have enough of the cookie crust mixture, you can always make an extra crust using Nilla Wafers, or a gluten-free substitute.  Just crush about 2 cups worth, add 3 tbsp of butter, combine, and pat into pie pan.