Mini Nutella Pie

Folks, we’re lucky enough to live in a world where Nutella Pie is a thing. Well now we’re lucky enough to live in a world where MINI NUTELLA PIES, are a thing! Before I take all the credit, let me preface this by saying our friends over in Italy have been making these tiny pies for ages, but you don’t really see them stateside for some bizarre reason.

When I was in Italy, everywhere you’d go these magical mini nutella or gianduja pies sitting in cafe windows along the city streets just waiting to be eaten. Words don’t really do them justice, but just imagine a perfect shortbread crust filled with this perfect creamy chocolate filling that was then topped with delicious chunks of toasted hazelnut.

To me mini nutella pies are the perfect compromise to the nutella pie conundrum. What’s that conundrum you ask? Well when you have one slice of nutella pie you’re typically faced with the question of, “Do I eat the whole thing right now?” With a mini nutella pie you don’t have to have that conversation inside your head! (If you’re having conversations inside your head on the regular on non-food guilt related issues, you may want to seek some counseling…better yet everyone should seek counseling who doesn’t love a good cry in the company of a counselor? Am I right?)

These pies are actually easier to make than the full fledged nutella pie. Why? Because it’s not hard for each pie to set, since you’re not putting as much chocolate filling in each mini pie. I made these for guests and they couldn’t help themselves from inhaling these bad boys. They’re perfect for large gatherings and they keep fairly well for 2 or 3 days if you want to make it ahead of time. Allow them to sit out to reach room temp before serving.

Recipe – Mini Nutella Pie

Ingredients

Crust – 2 Boxes of Pie Dough (something that holds up to spreading)

Filling

7 ounces of Nutella or Chocolate Hazelnut Spread

5 ounces of dark chocolate chunks

5 ounces of unsalted butter

1 large egg, lightly beaten

3 large yolks, lightly beaten

2 Tbsp. White Sugar

2 Tbsp. of toasted crushed hazelnuts

Method

Step 1 – Preheat your oven to  375^oF.

Step 2- Grease a muffin tin and work the pieces of pie dough into each individual crust. Then bake them until they’re just below golden brown. Once they’ve cooled spread the Nutella over the base so it makes a nice layer.

Step 3- Melt your butter and allow it cool so it’s just warm (Still liquid obviously)

Step 4- Melt the chocolate, be careful not to burn it, I used to a water bath.

Step 5 – Stir the egg into the melted chocolate, don’t beat it so much so that it becomes airy, you want this to be dense. Then stir in the yolks, and then the sugar. Once you’ve done then add your butter and stir for a good bit. At first it’s going to look chunky and not smooth, but eventually it will become smooth.

Step 6- Pour the filling over the nutella in all the mini pie tin spots and then bake in the oven for about 10 to 11 minutes. Sprinkle on the nuts and allow it to cool in the fridge for at least 6 hours, better overnight.

Enjoy!