Crack pie maybe one of the most delicious things ever, but there is always room for a little improvement! Right? I think the jury is still out on whether or not nutella improves crack pie. Crack pie just maybe perfect all on its own! I’m not saying you shouldn’t try yourself some nutella crack pie, because that would be false. I’m just saying despite being delicious, I don’t know if you need nutella in your crack pie.
A few weeks ago when we had lobster night I made two different crack pies – regular and nutella. We also had steak. It was kind of an awesome meal, like the last meal before you’re about to be executed meal. And there were margaritas too, yep, life is pretty awesome!
I know this post is kind of fluff like the random Lost episode where the couple gets buried alive and you learn NOTHING about island. Let’s get real though, do you EVER learn anything about that island? No, but I love you Lost! Anyway, I’m in Michigan for two weeks and I need content to fill up the blog. Is it really that bad to look at more pictures of crack pie???
Nutella crack pie is simple to make and becomes even simpler when you just add nutella to one of the two crack pies that come out of one recipe for crack pie! Is that confusing? One recipe of crack pie makes TWO pies. So take one pie, leave it alone, but take the second pie, add 5-6 tablespoons of nutella, and swirl around. Bake and enjoy! Have yourself a little side-by-side taste test! And then pretend Sawyer is sitting next to you without his shirt on, perfection!
Nutella Crack Pie
Adapted from Momofuku Milk Bar Cookbook, page 246
Yields – 2 pies (12 pieces each)
Oat Cookie – for the crust
8 tablespoons (1 stick) unsalted butter, room temperature
75 grams light brown sugar
40 grams sugar
1 egg yolk
80 grams flour
120 grams rolled oats, old fashioned type
1/8 teaspoon baking soda
1/2 teaspoon kosher salt
- Preheat the oven to 350 F and line a cookie sheet with parchment paper. Spray the parchment paper with cooking spray.
- Beat together the butter and sugars for 2-3 minutes until light and fluffy. Scrape down the bowl and add in the egg yolk, beat to combine for another 2 minutes or until the mixture is white.
- Add the dry ingredients on low speed and beat until just combined.
- Spread as thin as you can onto the parchment paper and bake for 15 minutes or until golden brown.
- Let cool completely.
15 grams light brown sugar
1 gram salt
4-5 tablespoons melted butter
- Break up the oat cookie into small pieces and mix with the brown sugar and salt.
- Use a food processor to grind the mix into fine pieces.
- Mix the pieces with the melted butter, start with 4 tablespoons, add more as needed, and mix until everything is moistened.
- Divide the crust between two greased 10” pie pans and press in evenly.
- Place the pie plates on a cookie sheet to collect drips.
300 grams sugar
180 grams light brown sugar
20 grams milk powder
24 grams cornstarch
6 grams kosher salt
16 tablespoons (2 sticks) unsalted butter, melted
3/4 cup heavy cream
1/2 teaspoon vanilla
8 egg yolks
10-12 tablespoons nutella
- Preheat the oven to 350 F.
- Mix the sugar, brown sugar, milk powder, cornstarch, and salt in in the bowl of a stand mixer with a paddle attachment on low speed until everything is well mixed.
- Add in the melted butter and beat for 2-3 minutes or until all the dry ingredients are moist.
- Beat in the heavy cream and vanilla for another 2-3 minutes. Scrape down the bowl as needed. Make sure there are no streaks.
- Beat in the yolks until they are just mixed in. Try not to over beat and add too much air in the mixture.
- Pour the mixture between 2 pie crusts and dot the top of each with 5-6 tablespoons of nutella.
- Use a butter knife to swirl the nutella throughout the crack pie mixture.
- Bake for 15 minutes.
- Open the oven door for 5 minutes and reduce the heat to 325 F.
- Bake the pie for another 5 minutes or until the tops are brown and there is only a slight jiggle when you shake the pan.
- Let cool to room temperature and then wrap in plastic wrap and freeze.
- Remove from the freezer and cut. Keep the pies refrigerated. Garnish with powdered sugar.