Nutella pie

Nutella pie

The Pie Project
Kirsten Jenkins

This pie reminds me of the first time I ever tried a molten Nutella crepe, standing on the roadside on the Rue Mouffetard in Paris. It was my first trip overseas, and Paris was the first stop. I remember feeling so impossibly uncouth as warm Nutella dripped all over my hands. I demolished one crepe and then ordered another. The addition of Nutella gives this custard a decadent, fudgy texture. — Phoebe


Quantity Ingredient
400g nutella
3 eggs
2 egg yolks
400ml pouring cream
1 tablespoon plain flour
30g roasted hazelnuts, some left whole and some roughly crushed, to serve


Quantity Ingredient
200g plain flour
1/4 teaspoon fine sea salt
55g caster sugar
125g cold unsalted butter, cut into 2 cm cubes
2 teaspoons apple cider vinegar, mixed with 80 ml cold water and 4 ice cubes


  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Shape into a rough disc and wrap in plastic wrap. Chill for 3 hours.
  3. Roll out the pastry on a lightly floured work surface to a thickness of 3 mm thick. Use the pastry to line the base and side of a 22 cm pie dish leaving 3 cm overhang. Using your thumb and index finger, pinch the overhang to form a fluted edge. Freeze for 30 minutes.
  4. Preheat the oven to 200°C. Line the pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Bake for 25 minutes or until the pastry is a light golden colour. Remove the paper and baking beads, and bake for a further 5 minutes or until the base is just dry. Remove from the oven and leave to cool. Reduce the oven temperature to 140°C.
  5. For the filling, whisk together the Nutella, eggs and egg yolks, and the cream in a bowl until smooth. Whisk the flour with 3 tablespoons of the Nutella mixture until smooth, then stir into the rest of the mixture to combine. Strain into the cooled pastry case and bake for 1 hour or until the edge is set but there is still a gentle wobble in the centre. Cool to room temperature, then serve.
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