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A chocolately and sinful twist on a classic!
For the pie crust (recipe yields two 9-inch crusts):
In a food processor, pulse together salt and flour until combined. Add in butter and pulse until small beads form. On high, add in cold water until dough starts to ball. Wrap in plastic wrap and chill for 30 minutes before rolling out. Split the dough into two and wrap both halves in plastic wrap. Place one in the fridge to chill before rolling out and reserve the other one for a later date by freezing. Once the one in the fridge has chilled for a half hour, roll out on counter covered with flour large enough that it fits your pie pan. Place the dough into the pan.
For the pie:
Preheat oven to 375F.
With 1 pie crust in pie pan, chill the crust for 20 minutes. Then place a layer of foil into pan over crust and fill with pie weights. Bake for 25 minutes. This will help begin to cook the crust before the filling goes in.
After your pre-baking is done, remove the crust from the oven and turn oven temperature down to 275 degrees F. Make sure that the pie crust is kept warm by sitting it on top of your stove while you prepare the filling for the pie.
For the filling: Melt butter in a metal bowl set in a skillet of water that is just below a simmer (or use a double boiler). Remove the bowl and from the water when butter is melted, whisk in sugar and salt. Whisk in eggs, corn syrup and vanilla. Place bowl back into the water and whisk until hot and the temperature of the mixture registers 130 degrees F on an instant-read 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 the pecan mixture. Bake entire pie at 275F for 55 minutes. Cool on a wire rack for at least two hours or devour at room temperature.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!