There’s something undeniably magical about a warm, flaky pie that melts in your mouth, especially when it’s filled with the rich flavors of Nutella and the fresh burst of raspberries. These Raspberry Nutella Heart Pies are not just any dessert; they are the perfect way to express love, share joy, or simply pamper yourself on a cozy afternoon. Made with a delightful homemade or store-bought pie crust, these heart-shaped treats are at once decadent and fun, making them ideal for any occasion, be it a romantic date night or a sweet weekend brunch.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Nutella Heart Pies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Nutella Heart Pies

When I first stumbled upon the idea of combining luscious Nutella and bright, tart raspberries, I knew I had to try it. The first bite left me grinning from ear to ear. Imagine sinking your teeth into a crisp crust, followed by a gooey swirl of chocolate and raspberry bliss. It feels like a special occasion with every decadent slice! I promise this recipe for Raspberry Nutella Heart Pies will quickly become a go-to favorite. So, let’s roll up our sleeves and create these irresistible treats together; you’ll find them both simple to make and breathtaking to serve.

Why You’ll Love This Recipe

Simple & Quick: Prep time will only take about 30 minutes, and you’ll have these sweet pies fresh from the oven in no time!
Irresistible Flavor: The rich Nutella paired with tart raspberries creates a luscious filling that’s hard to resist on any day.
Eye-Catching Appeal: Shaped like hearts, these pies are visually stunning, perfect for impressing guests or a special someone!
Flexible Serving: Great for brunch, dessert, or even a fun snack; these pies fit any moment perfectly.
Diet-Friendly Options: Need a gluten-free or vegan version? There are alternatives you can try for both the crust and fillings!

Ingredients You’ll Need

1 package pre-made pie crusts: Using store-bought crusts saves time, but feel free to make your own for a fresher taste.
Nutella: This creamy hazelnut chocolate spread adds an indulgent touch; for a more budget-friendly option, consider a generic brand.
1 cup diced raspberries: Fresh raspberries are best for flavor, though frozen will work if that’s what you have on hand.
2 tablespoons granulated sugar: Enhances the sweetness of the raspberries without overpowering their tartness.
1 tablespoon cornstarch: This helps thicken the raspberry filling, absorbing excess moisture for a perfect pie consistency.
1 egg: Used to create an egg wash, giving the pies that beautiful golden sheen when baked.
1-2 tablespoons water: To mix with the egg for the wash, just enough to ensure it spreads evenly.

How to Make Raspberry Nutella Heart Pies

Preheat the Oven: Set your oven to 425 degrees Fahrenheit, allowing it to fully heat while you prepare your pies.

Prepare the Raspberry Filling: Wash and gently pat dry your raspberries. Dice them to release their juices easily. In a mixing bowl, combine the raspberries with 2 tablespoons of granulated sugar and 1 tablespoon of cornstarch, tossing gently until all the fruit is coated. Set this aside for a few minutes to allow the flavors to meld and the sugar to draw out the natural juices.

Roll Out the Dough: Unroll the first pie crust on a clean, lightly floured surface or parchment paper. Using a heart-shaped cookie cutter, cut out as many hearts as possible and place them on a greased or parchment-lined baking sheet. Gather the scraps, re-roll and continue cutting until you’ve exhausted the dough.

Assemble the Base: Take 1-2 teaspoons of Nutella and smear it onto the center of each heart-shaped base you’ve cut. For an even spread, you may want to warm the Nutella in the microwave for about 15 to 20 seconds.

Add the Filling: Spoon a little of the prepared raspberry filling on top of the Nutella, making sure not to overfill, which can lead to spillage during baking. Honestly, if you snag a taste of the leftover filling and Nutella at this point, I won’t tell anyone!

Create the Tops: Roll out your second pie crust and cut out an equal number of heart shapes. Place each heart atop the filled bases. Press down the edges with a fork to seal each pie securely.

Vent the Pies: Using a bamboo skewer or knife, poke small holes into the tops of each pie. This helps steam escape, creating a flaky and light crust.

Brush with Egg Wash: In a bowl, whisk together 1 egg and 1-2 tablespoons of water until the mixture is uniformly light yellow. Use a pastry brush to lightly coat the top of each pie with this egg wash for a beautiful golden finish.

Bake: Place the baking sheet in your preheated oven and bake for about 12-14 minutes. Keep an eye on them until they are golden brown around the edges and fragrant!

Storing & Reheating

These colorful Raspberry Nutella Heart Pies can be stored at room temperature for up to 3 days in an airtight container. For longer storage, transfer them to the fridge where they’ll remain fresh for up to a week. If you want to keep them for an extended period, you can freeze the fully baked pies for up to 3 months. When you’re ready to enjoy, simply reheat them in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until warmed throughout. The texture may soften slightly over time, but a quick toast in the oven will refresh their crispness.

Chef’s Helpful Tips

Make sure your dough is chilled before rolling it out; this makes it easier to handle and helps avoid shrinkage during baking.
Use room temperature raspberries and avoid mashing them too much; you want to retain some chunks for texture.
Don’t skip the egg wash; this gives your pies a professional, bakery-like finish.
For a flavor boost, consider adding a pinch of vanilla extract or a sprinkle of cinnamon into your raspberry filling.
You can mix and match with other fruits—try blueberries or strawberries for a different twist!

Warm, flaky, and filled with molten Nutella and sweet raspberries, these Raspberry Nutella Heart Pies will surely impress at any gathering. They’re not just a treat for your taste buds; they’re a feast for the eyes, too. Experiment with your fillings, enjoy the kitchen bonding whether you’re cooking alone or with loved ones, and share this delightful experience with your friends and family. Go ahead, whip up a batch, and let love be the sweetest ingredient!

Recipe FAQs

Can I make the pie crust from scratch?

Absolutely! A homemade pie crust typically yields a flakier texture. Simply mix flour, butter, salt, and a little cold water. You can find a great recipe online or in any baking book.

What can I use if I don’t have Nutella?

If you’re looking for alternatives, try using chocolate hazelnut spreads from other brands or even almond butter for a nutty twist. You could also go for a classic chocolate spread if you want to skip the hazelnuts completely.

How do I ensure the filling doesn’t overflow?

To prevent overflowing, don’t overstuff the pie hearts. Stick to the recommended amounts and seal the edges thoroughly with a fork. Ensuring proper ventilation by poking holes in the top can also help!

Can I freeze unbaked pies?

Yes, you can freeze them! After assembling, place them on a baking sheet, freeze until solid, and then transfer them to a freezer bag. When you’re ready to bake, just pop them straight from the freezer into the oven, adding a few extra minutes to the baking time.

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Raspberry Nutella Heart Pies

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Author: Nadia
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Raspberry Nutella Heart Pies are a sweet treat featuring a flaky crust, luscious Nutella, and fresh strawberries, making them perfect for any occasion!

Ingredients

Scale

1 package pre-made pie crusts (or you can make your own pie crust…see notes.)
nutella
1 cup diced strawberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 egg
1–2 tablespoons water

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Instructions

Preheat oven to 425 degrees Fahrenheit.
Prepare the strawberry filling by washing, de-stemming, and dicing your strawberries. In a bowl, mix the strawberries with sugar and cornstarch until well coated. Set aside to macerate.
Unroll the first pie crust on a clean surface or parchment paper. Cut out hearts and place them on a greased or parchment-lined cookie sheet, leaving space between them. Re-roll any extra dough to make more hearts. Save the second pie crust for the tops.
Spread 1-2 teaspoons of Nutella in the center of each heart. Microwaving it for 15-20 seconds can make it easier to spread.
Add a spoonful of the strawberry filling on each heart.
Unroll the second pie crust and cut out hearts to place on top of each pie, aligning them properly. Seal the edges with a fork.
Poke small holes in the tops to vent during baking, creating patterns if desired.
Whisk together the egg and water until light yellow and uniform. Adjust water as needed.
Lightly brush the tops of each pie with the egg wash.
Bake for 12-14 minutes until the pies are deep golden brown.

Notes

Ensure the Nutella is slightly warmed for easier spreading.
Feel free to add more fruit for a varied filling.
These pies can be served warm or at room temperature.