- Adelia Rosati
Updated: Jan 21, 2019
When I was 16-years old I completed a semester in Italy and lived at a residence along the coast of the Adriatic Sea, in a beach city called Roseto degli Abruzzi. The residence had the most amazing cook that made those four months, the best of my life. I ate three-course meals twice a day and didn't gain a pound (pasta, meat, dessert plus bread dipped in balsamic vinegar and olive oil). It was simpler times. It also probably helped that I walked everywhere, all the ingredients were grown locally and I had the typical metabolism of a 16-year old. But I digress.
The one thing that Giuseppina made regularly that I will never forget was a Nutella pie. Because I never understood what the hell she was ever saying, I never felt comfortable asking her for the recipe and I always regretted it. Until today when I took a shot in the dark and came as close as I could to the exact taste and consistency.
1 cup of Nutella (DON'T... even think... about using another brand)
2 tbsp of sugar
1 stick of butter
1 Pre-Made Pillsbury Pie Crust (they come in packs of two, but you can keep the other one in the freezer for another time ... or make two pies!)
Pre-heat your oven to 375 F.
Place the Pre-Made Pillsbury Pie Crust in a pie pan and cook in the oven for 5-minutes.
Melt the butter and let it cool.
Once the butter is cool, mix it with the Nutella, eggs and sugar in a mixer.
Pour the mix into the pie crust and level it out.
Bake for 30-minutes.
Remove from the oven, let cool, and chill in the fridge for at least 4-hours.
Giuseppina used to top the pie with strips of pie crust - more like a crostata - but I wanted to try something that I've been obsessed with lately - powdered sugar stencilling. The next time I bake this I will be topping it with ice cream or whipped cream!