Gooey Pecan Pie with a Nutella Bottom « What We’re Eating

Gooey Pecan Pie with a Nutella Bottom

Eater rating: 4.5 / 5

We’re eating classic gooey pecan pie enhanced with coconut and with a surprise bottom layer of nutella.

While I’m not a huge dessert person, one of the pies that I always have to have a piece of around the holidays is pecan pie. I don’t know what it is about the gooey, ultra sugary pecan goodness but I simply can’t resist it! That’s particularly weird considering I think –

T: -Umm… dude, who are you talking to?
A: Oh sh*t! What are you doing here?!? I was just talking to my peeps! You know… the ones who actually read this blog!
T: Ahh yes, the peeps. Huge fan of the peeps. Not to be confused with Peeps.
A: I am NOT a huge fan of Peeps.
T: Alright, enough of this nonsense. Let’s talk about some pie. I think you were saying something about how you like pecan pie even though in general you hate all desserts.
A: actually… I think you interrupted me before I could get that out.
T: OK whatever. So on to my opinion. My mouth was delighted when I took the first bite. I was expecting a good bite for sure, but this was 2x good. Who hoo I know what I’m munching down on later!
A: Had I mentioned to you that there was a Nutella layer in it before you took your first bite?
T: Yes you had. I wasn’t sure what to expect. I was surprised that the pie still tasted mostly like a pecan pie- not like a gnutella pie.
A: Gnutella? Did you mean to put that G in there?
T: Gnutella doesn’t have a silent G?
A: heheheheheh UM, no, homefry. No silent G’s.
T: How embarrasing. Oh well. So… ummm,
A: So…. what would you rate this little ditty?
T: I would have to give this a 4.65/5. It was super tasty, and fully satisfied any desire for pecan pie that I had deep within my soul.
A: Nice! A soul pleasing pecan pie. Great to hear. I agree – it satisfied my pecan pie craving and the Nutella aspect gave it a nice lightly chocolately flavor while still maintaining the nuttiness and overall feel of a classic pecan pie. I give it a 4.25/5. Just the fact that it’s a dessert makes me give it a slightly lower score.
T: What the sh*t. That’s no way to judge desserts, you biased… dessert loser.
A: I made this dessert, biatch! Whatchu talkin’ ’bout, foo?
T: It’s amazing how you can make excellent desserts and not even really like sweets.
A: That’s where you’re wrong! I DO like dessert! I just don’t love ’em.
T: Ok so you’re a freak and we’re all going to take turns making fun of you in the comments.

A Pecan Pie Recipe, by Amanda

Print Recipe

Nutella Bottom Pecan Pie

6 tbsp butter
3/4 cup brown sugar
3/4 cup light karo syrup, (light refering to the color not health)
1/2 tsp kosher salt
1 tsp pure vanilla extract
1/2 tsp coconut extract
3 eggs, beaten (only use 2 if using extra large eggs)
1/2 cup sweetened coconut flakes
1 cup pecans
1 frozen 9" deep dish pie crust, unbaked
1/2 cup nutella

Preheat oven to 350 degrees. Place rack in upper third of oven. Line a sheet pan with aluminum foil or parchment paper.

Add the butter, sugar, karo syrup and salt to a saucepan and place over medium heat. Heat over medium, stirring frequently, until the butter has melted and the brown sugar has dissolved, about 7-10 minutes. Remove from heat and stir in vanilla and coconut extracts. Let cool for 10 minutes.

While the sugar mixture is cooling, spread the Nutella evenly in the bottom of the unbaked pie crust. Place the crust onto the lined sheet pan.

Once the sugar mixture has cooled, whisk in the beaten eggs until completely incorporated. Stir in the sweetened coconut flakes and pecans.

Pour the pecan-sugar mixture into the pie crust over the nutella. Place the sheet pan with the pie on to the rack in the upper third of the oven. Bake at 350 for about 55 minutes to 1 hour or until golden and when shaken the center is still jiggly like jelly but solid through.

Remove from oven and place on a wire rack to cool. Cool completely before serving. Pie may be made 2 days in advance and stored, covered, at room temperature. Enjoy!

Tags: caramel, dessert, nutella, pecan, pie, Sweets
Posted in: Baked, Recipes, Sweets |

25 comments so far:

B says:
November 4, 2009 at 11:52 am
Woah, T-dog, you’re back. Something tells me Amanda is bribing you with desserts. BTW, peeps are disgusting.
Nicole says:
November 4, 2009 at 12:57 pm
He’s baaaaaaaaack! Yesss! So, yeah, Amanda is a freak. But she makes some damn good desserts, so that’s ok.
Amanda says:
November 4, 2009 at 1:00 pm
Hush it, B! Don’t let my bribery out!
WTF, Nicole! Now you’re calling me a freak too! At least you complimented my cooking… if not my taste in sweets. 🙂 Ps – want some pie?
Michelle says:
November 4, 2009 at 1:16 pm
See Also
Snickerdoodle Shortbread Recipe on Food52 AMAZING Apple Slab Pie Recipe Vodka Gummy Bears Recipe (Quickest Method)Chocolate Silk Pie Recipe
I love pecan pie! I love Nutella! I love Tyler blogging! (PS-Gnutella with a “G” was an old file-sharing network, so it does exist, but would be hard to put into a pie.)
Amanda says:
November 4, 2009 at 1:38 pm
And I love that you know that Gnutella exists, Michelle! Happy almost birthday! 🙂
Bobby says:
November 4, 2009 at 2:18 pm
I have a gooey nutella Bottom with pumkin and sunflower seeds!!! Please clean it up for me!!!
Amanda says:
November 4, 2009 at 2:53 pm
eeewww, bobby! maybe ms. feather’s got some baby wipes you can use for your…um…. situation.
Regan says:
November 4, 2009 at 4:14 pm
This is an official request…Please, Please, Please make this for us at Christmas! PS. I love the playful banter, keep it up!
Amanda says:
November 4, 2009 at 8:09 pm
I think I can be talked into making this at xmas, regan! (especially cuz it’s super simple!) it’s great having T back isn’t it?!?
Tyler says:
November 4, 2009 at 11:39 pm
Whatup everybody. It’s awesome to be back. I just had another slice of this, and it was damn good.
Laura says:
November 5, 2009 at 10:09 pm
Hi Guys,
Amanda this looks fabulous! I am so sorry that I’m not there to help you finish it off. Looks like a good Christmas dinner pie to me.
Jen V. says:
November 8, 2009 at 11:19 am
I want to love pecan pie…I love desserts and nuts. I just can’t get into the goopy part. It’s a texture thing.
emiglia says:
See Also
Thick & Chewy S'mores Cookie Recipe
November 11, 2009 at 5:36 am
Oh… God.
*Back later with more to say… too busy drooling right now for coherency.*
Chris R says:
November 12, 2009 at 12:25 am
OMG. Two of my favorite things together at last. Pecan pie and Nuetella.
You guys are trying to torture me. I can’t cook for sh*t.
marie says:
November 14, 2009 at 7:39 pm
Kudos you guys! i made this pie and brought it to work, and people FREAKED OUT. They loved it. I had grandmother-age women asking me for the recipe. I recommend accompanying it with a big glass of milk!
Amber says:
November 16, 2009 at 7:02 am
Just a quick question, I will be amking my own pie crust (uncooked graham cracker/pecan) can I melt the nutella to add it so it will not mess up my pie crust?
Thanks!
Jill says:
December 2, 2009 at 11:08 am
I am the host of this years party and I have been told that there is a favorite pie everyone loves to eat. Pecan pie is one of my family’s favorite and your recipe is going to be the talk of the party. Thanks for sharing.
Jeremy says:
December 13, 2009 at 5:58 pm
I love pecan pie and I love Nutella. But I HATE coconut. Can I just leave the coconut out or would I need to make other changes.
Amanda says:
December 13, 2009 at 6:56 pm
Hi Jeremy, You can just leave out the coconut and it should be fine. 🙂 Thanks!
max says:
December 22, 2009 at 9:17 pm
made four of your dished in four days. loving your site
put a little too much nutella in the first pie shell so i had enough for two pies. like everything else they were gone before the day was over
Mendosa says:
January 8, 2010 at 11:31 pm
omgg!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Matt says:
February 17, 2010 at 11:12 am
Wow! This was delicious. A great twist on plain old pecan pie. I’m not much of a baker and left the pie in too long. The nutella got hard, kind of like candy, but that’s not a bad thing.
Natalie says:
April 5, 2010 at 10:16 pm
We made this for Easter. Is the pie shell supposed to stay frozen until ready to use? I had thawed it out overnight in the fridge. Baked it for 1 hour – filling was perfect, but the shell was VERY brown – borderline burnt offering. Would love to make it again without jacking up the pie crust.
Amanda says:
April 5, 2010 at 10:24 pm
natalie – yup! use the pie shell from the frozen state and it should come out a better color. glad you enjoyed it otherwise!
Agiola says:
April 9, 2010 at 1:40 pm
I made two pecan pies with nutella the other day and have had nothing but rave reviews. This pie is so good! My hubby couldn’t wait for it to cool down completely, burned his mouth a little. He said it was delicious none the less. Thank you for the recipe. I will make this pecan pie many many times again.

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Gooey Pecan Pie with a Nutella Bottom « What We’re Eating – A Food & Recipe Blog (2024)

FAQs

Why is my pecan pie gooey? ›

If your pecan pie is still a little soupy, it simply means you need to bake it more. The center or filling of a pecan pie needs time to thicken and set properly.

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How do you keep pecan pie from being runny? ›

If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes. When the pie has been thoroughly baked, you'll be able to give it a gentle shake, and the middle will appear firm — if you've ever baked a pumpkin pie, it's the same concept.

Read On ›

Is pecan pie bad for you? ›

Pecan pie is traditionally made with a good amount corn syrup and/or brown sugar, which only contributes sugar and calories. Once again, your crust can be a big source of fat, especially artery-clogging saturated fat. Although pecans have many healthy attributes, more doesn't mean it's healthier.

Read The Full Story ›

Can you Rebake undercooked pecan pie? ›

Cover the top with aluminum foil if it's already browned to prevent over-browning. You can also refrigerate it which will help set the filling. Can you re-bake undercooked pecan pie? Yes, you can re-bake an undercooked pecan pie to ensure that it is cooked through properly.

Learn More Now ›

Why is my pie gooey? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Get More Info Here ›

Why did my pecan pie not gel? ›

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

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Why does my pecan pie weep? ›

This pie is essentially a custard pie that means a runny center is a result of under baking. Most recipes suggest baking your pie for at least 60 to 70 minutes at 350 degrees to get the perfect pecan pie. However, depending on the oven, a pie can take more than 75 minutes.

How do I get my pecan pie to set? ›

If your pie is soupy, you probably didn't bake it long enough. Baking time can vary with this recipe, so it's best to give it a good jiggle before you take it out. If it's very jiggly, pop it back in the oven for 20 minutes or so until it's set.

Is pecan pie bad for blood pressure? ›

Pecan offers proteins, fibers, and healthy fats that keep you satisfied and energetic. They are also a great source of magnesium, potassium, and calcium, which help to lower blood pressure. Apart from this, pecan is rich in omega-3 fatty acids and helps in reducing inflammation.

Learn More Now ›

Can you eat runny pecan pie? ›

That liquid center from your pie is safe to eat and makes a great ice-cream topping. It will keep in the refrigerator for one week. You might also want to test your oven with a thermometer to see whether it is working as it should.

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Why didn't my pecan pie solidify? ›

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Does pecan pie firm up as it cools? ›

Once you hit the sweet spot where it looks done, take your slightly jiggly pecan pie out of the oven and place it on a wire cooling rack. The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important.

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Should pecan pie be firm when done? ›

You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.

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What happens if pecan pie is overcooked? ›

Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly. But unlike pumpkin pie which has pumpkin puree to give it structure, pecan pie filling is mostly just sugar, corn syrup and eggs, so the tendency to soufflé and fall is even greater.

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Gooey Pecan Pie with a Nutella Bottom « What We’re Eating – A Food & Recipe Blog (2024)