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Milk Chocolate Nutella Cream Pie

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Ingredients
  

Pie Crust

  • 2-1/2 cups all-purpose Flour
  • 3/4 tsp salt
  • 2/3 cup canola oil, chilled in freezer for 2 hours or overnight (Freeze until it’s opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it’s over-frozen, that’s ok, just let it thaw a bit so that you can work with it.)
  • 4 Tbsp ice water
  • 1 Tbsp cider vinegar

Filling

  • 1 Tbsp 1 packet unflavoured gelatin
  • 1/3 cup boiling water
  • 2/3 cup granulated sugar
  • 1/3 cup cocoa
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 3 cups 1% milk
  • 100 g milk chocolate, broken up ( I use Lindt Milk Chocolate Bar)
  • 1/3 cup Nutella
  • 1 tsp vanilla

Cream Top

  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/2 Tbsp cornstarch
  • 1/2 tsp vanilla
  • 1/3 cup hazelnuts, toasted and chopped

Instructions
 

  • Whisk together the flour and salt. Cut in canola oil using pastry blender or two forks until crumbs and pieces of about 1/2” appear.
  • Mix water with vinegar, add by tablespoon until it begins to form a soft dry ball – do not over mix.
  • Turn dough out onto floured board and bring dough together. Divide in half. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use. Makes 2-9" crusts, so freeze one for another time.
  • Preheat oven to 425ºF. Roll out one half of the pie crust dough and lay into a 9-inch pie plate. Press into sides and turn under and create fluted edge. Prick shell many times with a fork. Blind bake on lower rack 12-15 minutes. Remove and allow to cool.
  • In a small bowl combine gelatin and boiling water, stirring until dissolved. Set aside.
  • In a medium saucepan whisk together sugar, cocoa, cornstarch and salt. Gradually add milk, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 10 minutes.
  • Remove from heat and stir in milk chocolate, Nutella, reserved gelatin and vanilla. When melted and smooth, pour into baked pie shell. Press a sheet of plastic wrap against the entire surface. Refrigerate until very well chilled and set, at least 4 hours but preferably overnight.
  • To make whipped cream top, whip all ingredients with a mixer until stiff peaks form. Spread over pie. Top with a dusting of cocoa and chopped hazelnuts.