Yes, please.
Just do yourself one favour. If someone in your household has slow cooked caramelized onions in the skillet you intend to bake in the night before, don’t bake in it.
Even if it looks super clean and doesn’t smell at all. The onion flavour will go into your pie.
Yes. It happened.
My Nutella crack pie, very unfortunately, had a strange onion aftertaste.
Which sucked, because I didn’t want to eat it at all after that, even though the pie was really good (minus the onion tones).
I normally love baking in my skillet. Now I’m just scared. Someone told me that washing it with vinegar helps, but I haven’t yet tried it.
So anyway, if you’re a chocolate or Nutella fan, this version of crack pie is totally for you. Just bake it in a pie dish, not a skillet, okay?
- FOR THE OATMEAL COOKIE
- 110g unsalted butter (1/2 cup)
- ⅓ cup brown sugar
- 3 tbsp white sugar
- 1 egg
- ⅔ cup + 1 tbsp plain flour
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- 1 cup rolled oats
- FOR THE COOKIE CRUST
- oatmeal cookie, crumbled
- 55g unsalted butter, melted (1/4 cup)
- 1½ tbsp brown sugar
- ¼ tsp salt
- FOR THE FILLING
- 1½ cups white sugar
- 1 cup minus 1 tbsp brown sugar
- ½ tsp salt
- 1 cup Nutella
- ½ cup heavy cream
- ½ tsp vanilla
- 8 egg yolks
- FOR THE OATMEAL COOKIES
- Preheat the oven to 190 C (375 F) and line a 9 x 13 inch tray with baking paper.
- Cream the butter, brown sugar and white sugar until light and fluffy. Add the egg and beat well until incorporated.
- Stir in the flour, baking powder, soda and salt until just combined. Mix in the oats.
- Spread evenly into the prepared tray and bake for 20 minutes, until golden brown.
- Allow the cookie to cool completely, then crumble finely.
- FOR THE COOKIE BASE
- Grease 2 x 10 inch pie tins.
- In a stand mixer, food processor or by hand, combine the crumbled cookie, melted butter, brown sugar and salt.
- Divide the crust evenly between the 2 pie tins.
- Press down into the base and sides to line each hole with an even layer of the cookie crust.
- Set aside as you prepare your filling.
- FOR THE FILLING
- Preheat the oven to 180 C (350 F).
- Mix together the sugars and salt.
- Whisk in the Nutella, cream and vanilla.
- Whisk in the egg yolks gently.
- Divide the mixture between the 2 pie crusts.
- Bake the pies for 15 minutes, then reduce the heat to 170 C (325 F) and bake for a further 15 minutes or so, until the pie is golden brown and the filling is slightly wobbly.
- Allow the pies to cool completely before cutting. Makes 2 Nutella pies. Recipe can be halved.
Adapted from Slow Food Chef.