Nutella Pecan Pie

A dollop of Nutella never hurt anyone!

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.


  • 1 1/2 cups Flour
  • 3/4 cup Butter, cubed and frozen
  • 1/2 teaspoon Salt
  • 4 Tablespoons COLD Water
  • 3 Tablespoons Butter
  • 3/4 cup Brown Sugar
  • 1/2 teaspoon Salt
  • 2 whole Eggs
  • 1/2 cup Light Corn Syrup
  • 1 teaspoon Vanilla Extract
  • 1 cup Pecans, chopped
  • 1/2 cup Nutella


Pie Crust:

  1. In food processor, pulse together salt and flour until combined.
  2. Add in 3/4 cup cubed and frozen butter and pulse until small beads form. On high, add in cold water until dough starts to ball.
  3. Wrap in plastic wrap and chill for 30 minutes before rolling out.

Pecan Pie:

  1. Preheat oven to 375. With 1 pie crust in pie plate, chill for 20 minutes.
  2. Place layer of foil into pan over crust and fill with pie weights. Bake for 25 minutes.
  3. Turn down oven to 275 degrees, make sure that pie crust is still warm.
  4. Melt butter in a metal bowl set in a skillet of water that is just below a simmer. Remove the bowl and from the water when melted, whisk in sugar and salt. Whisk in eggs, corn syrup and vanilla. Place bowl back into water and mix until hot and registers 130 degrees on a candy thermometer. Remove from the heat and whisk in pecan pieces.

Into the bottom of the pre-baked pie crust, smear the ½ cup of Nutella over the bottom evenly. Pour in pecan mixture. Bake for 55 minutes. Cool on a wire rack for at least two hours or devour at room temperature.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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3 Responses to Nutella Pecan Pie

  1. Megan, your food is just so tempting – I’ve got to get some Nutella. Thanks for your great recipes the pics look fab as well.

  2. cakescakes4u says:

    This is my kind of dessert! Thanks so much for this recipe.

  3. Wow I am dying for a piece right now – what a twist on the traditional dessert 😀

    Choc Chip Uru

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