Nutella Brownie Pie, revisited

Since my initial post about Nutella Brownie pie, I've made it again twice. Once for a church pie auction (it sold for $85!), and recently for a friend's birthday party.

Ding dang delicious.

The previous recipe I had was fine. However, I've made some changes that I think might improve your pie making experience.

Nutella Brownie Pie (revised)
1 pie crust, 9 inches (Whatever pie crust you use is fine. I recently used a store bought graham cracker crust that saved time, and tasted great with the filling)
2 batches of Nutella brownie recipe by Abby Dodge (3 batches took a longer cooking time, and the edges of the pie tended to overcook. Still delicious, but 2 batch maximum is best.)
Top with whipped cream, whipped topping, or Dream Whip. Lots of it.

1. If making your own, prepare the crust ahead of time.
2. Preheat your oven to 350 degrees F.
3. Make the batter by whisking eggs and Nutella in a bowl until smooth.
   
4. Add flour, and whisk until blended.
5. Pour batter into your pie crust. Bake for 20-30 min. You don't want to thoroughly cook this pie, so that it gets soft, gooey, and fudgy in the middle. Place on cooling rack.
6. After pie has cooled for about 2 hours, top with whipped cream. (Just make sure the pie is not warm so that the cream doesn't melt!)
   
7. You can also melt a tbsp of Nutella with 1/4 of chocolate chips in a Ziploc sandwich bag, snip a small corner of the bag, and then drizzle melted chocolate on top of the whipped cream. 
8. Note: To make this even more chocolate-y, add chocolate chips to the batter.

 The holidays are here, so that provides a good excuse for you to make this pie...Not that you really need an excuse to try this!