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 shit! 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 shit. 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.
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!