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
1/2 cup nutella
1 9 inch deep dish pie crust, unbaked (see pie crust recipe to make crust)
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.
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