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Tuesday, April 28, 2015

Nutella and Salted Caramel Pie

I LOVE chocolate so saying that this might be slightly too sweet is a big deal for me.  The pie was ok but I don't feel like I would make it again...

14 oz. package of caramel candies, unwrapped
⅓ cup heavy cream
½ tsp. salt
1½ cups Nutella
 
Preheat oven to 400 degrees.
When ready, take the dough out and let sit for 5 minutes to warm up and roll it out on a flat, lightly floured surface.
Using a rolling pin, flatten it to a circle, make sure it's larger than your pie pan.
Then transfer to your pie pan and work it in to make sure it covers all the crevices and trim the extra dough on the edges and use them to patch up any tears/holes.
Use a fork to puncture holes throughout the bottom of the dough.
Bake crust for 20 minutes, or until crust is getting golden brown.
Take out and set aside.
In a small saucepan, melt the caramel with the heavy cream and salt.  (I would late till the last few minutes it doesn't take long)
Next, in another small saucepan, melt the Nutella (just so it's runny and easy to pour).
Take the caramel mixture and pour it into the bottom of the pie crust.
Pop it in the fridge for about 10 minutes then pour the Nutella on top.
Let sit and cool to room temperature before serving and slicing.
You can pop it in the fridge to speed up the process if you can't wait ;)
 

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