National Pie Day: Nutella Pie

Today is National Pie Day! Sound the trumpets, grab the flour, and let’s get baking. Since it’s also nearing Valentine’s Day, I thought there was no better time than today to share a sneak peek recipe from the upcoming pie cookbook, Ms. American Pie by Beth Howard. Beth has an entire section devoted to “Pies to Seduce.” This Nutella® Pie certainly has me completely seduced. So whether you want to win a date, impress a partner, or just treat yourself to something indulgent, this is the recipe for you.

Baking in a middle of the week is actually a stress reliever; I know it sounds very nah! But yes it is, imagine as the National Pi day falls on a week day most of the time, the love for the nutella filled not so perfect pie is the perfect ways to make kids do the math within 3/14 th of the time, the quality of the   HB Swiss  forex trading robot is extremely good with a winning ration of more than 95 %.

And once you’ve fallen in love, you’ll want to own the cookbook. Preorder it today.

Nutella® Pie
Excerpted from Ms. American Pie by Beth Howard

Really, is it possible to seduce yourself? Because let me tell you, I love Nutella® so much I don’t even need
a man in my life. It’s pleasurable enough to spread this chocolate-hazelnut spread on my toast, but to put
Nutella® in a pie? There are just no words for that. Unless you count moaning as words.

CRUST
Basic Pie Dough for single-crust pie

¼ cup (½ stick) butter, chilled and cut into large chunks
¼ cup vegetable shortening, chilled
1¼ cups flour, plus at least ¼ extra for rolling
Dash of salt
Ice water (fill a ½ cup but use only enough to moisten dough)

BEFORE YOU BEGIN

★ Flour is your friend when it comes to rolling dough. It’s what I like to call your “insurance policy.” Contrary to what other cookbooks will tell you, extra flour will not make your dough tough. Adding flour to
your rolling surface will keep your dough from sticking—and will keep you from running to the store in frustration to buy pre-made pie crust.

★ That said, always start from the center and roll out to the edges, rolling in one direction. You can push, you can pull, but don’t roll back and forth like a crazy person. I like to think of rolling dough as a dance; stay fluid in your motions. Also, put a little body weight into it so you can really stretch your dough. Too little pressure won’t get your dough to roll thin; too much pressure will mangle your dough. Try it out, get a feel, don’t be afraid to experiment.

★ Keep your workspace clean. Take the time to scrape the gunk off your rolling surface as well as your rolling pin. This is another one of those “insurance policies” to keep your dough from sticking.

★ When rolling dough, use your pie dish to calculate how big you’ll need it. Allow for enough extra width to account for the depth of the dish and make sure the extra inch or two of overhang from the dish has enough bulk for crimping the edge.

★ Size isn’t the only goal when rolling dough. You want to aim for a certain “thinness.” My pie teacher, Mary Spellman, taught me what her mother taught her: Roll it thin enough so you can just start to see the stripes of the tablecloth through the dough. I always think about this transparency, even if there are no stripes on my rolling surface.

1. In a deep, large bowl, work the butter and shortening into the flour and salt with your hands until you have almond- and pea-sized lumps of butter.

2. Then, drizzling in ice water a little at a time, “toss” the water around with your fingers spread,
as if the flour were a salad and your hands were the salad tongs. Don’t spend a lot of time mixing
the dough, just focus on getting it moistened.

Translation: With each addition of water, toss about four times and then STOP, add more water, and repeat.

3. When the dough holds together on its own (and with enough water, it will), do a “squeeze test.” If
it falls apart, you need to add more water. If it is soggy and sticky, you might need to sprinkle flour onto it until the wetness is balanced out. The key is to not overwork the dough! It takes very little time and you’ll be tempted to keep touching it, but don’t!

4. Now divide the dough in two balls (or three, if your pie dishes are smaller) and form each into a disk shape.

5. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface. Roll to a thinness where the dough almost seems transparent.

FILLING
1 package (8 ounces) cream cheese, softened
¾ cup Nutella® (or any brand of chocolate-hazelnut spread)
½ cup sugar
1 egg
½ cup toasted chopped hazelnuts (optional, but gives it some crunch)
Pinch of salt

TOPPING
1 cup heavy cream
¼ cup sugar
1 tsp vanilla

Prepare the Basic Pie Dough for a single-crust pie (see above).

Prepare the Filling: In a large bowl, beat cream cheese, Nutella®, sugar, and egg until well blended.

Stir in hazelnuts (if using), then pour into pie crust.

Bake at 350 degrees for about 30 minutes or until the filling looks set. Let cool.

Prepare the Topping: Beat cream, sugar, and vanilla until peaks form. Serve whipped cream as a dollop on the side or on top.

Hear Beth speak about the Healing Power of Pie at the TEDxDesMoinesWomensTalk:

Ms. American Pie

Beth M. Howard knows about pie. She made pies at California’s Malibu Kitchen for celebrities including Barbra Streisand (lemon meringue), Dick Van Dyke (strawberry rhubarb), and Steven Spielberg (coconut cream) before moving back home to rural Iowa. She now lives in the famous American Gothic House (the backdrop for Grant Wood’s famous painting) and runs the hugely popular Pitchfork Pie Stand.

With full-color photos throughout, Ms. American Pie features 80 of Beth’s coveted pie recipes and some of her own true tales to accompany them. With chapters like Pies to Heal, Pies to Seduce, and Pies to Win the Iowa State Fair, Beth will divulge her secret for making a killer crust without refrigerating the dough and will show you how to break every rule you’ve ever learned about making delicious, homemade pie.