Friday, March 22, 2013
Nutella Cream Pie
Most Nutella pie recipes are variations of the standard peanut butter icebox pie. It's a great pie of course, but sometimes it's nice to do something a little different. A cream pie is more rich than an ice box pie. The thickening agents are egg yolks and cornstarch instead of Cool Whip and cream cheese. It's a creamier pie with a smooth, silky texture.
Start with an Oreo crust. Crush 16 Oreos either by hand (or rolling pin) or with a food processor. Stir in 2T melted butter. Press into a 9" pie plate and bake at 350 degrees until the crust is set and you can smell the cookies. This will take between 10 and 15 minutes. Let cool on a wire rack.
For the filling:
in a medium sized pan combine:
2 1/2 c half and half (or 3/4 c heavy cream and 1 3/4 cups milk)
2 T sugar
pinch of salt
cook until simmering stirring occasionally. While the milk and sugar cook, whisk together in a medium sized bowl:
6 egg yolks. Yes, I said six.
1/4 c cornstarch
When the milk simmers carefully pour a small stream of milk into the yolk mixture while you quickly whisk. Continue pouring until you've added half the milk to the eggs. Then pour the egg/milk liquid back into the pan with the rest of the milk. Continue cooking over medium heat until it becomes thick and a few bubbles burst on the surface, about 30 seconds. Remove from heat.
Stir in one at a time until smooth:
6T butter, chopped into smallish pieces (1/2" cubes if you feel like being precise.)
1 oz unsweetened chocolate
3/4 c Nutella
Pour into the pie crust and smooth out. Lay a piece of plastic wrap directly on the pie filling and put the pie in the fridge to cool for several hours. Serve with whipped cream on top.
I do suggest you cut this pie into at least 12 pieces. And then really, really enjoy yours. It's awesome.