Raspberry Nutella Heart Pies are the perfect combination of flaky pastry, rich chocolate, and juicy fruit. With each bite, you get a delicious medley of flavors that’s both comforting and indulgent. As you sink your teeth into the warm, golden crust, you’re met with the creamy hazelnut chocolate spread paired with the vibrant tartness of fresh raspberries. These pies are not only delightful to the palate, but they also make for an eye-catching dessert, perfect for any occasion, from Valentine’s Day to casual gatherings.

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

The first time I made these heart-shaped treats, I could hardly wait for them to cool down before devouring one. The enticing aroma that fills the kitchen is just as irresistible as the pies themselves. They are surprisingly easy to whip up, making them a wonderful choice for both novice bakers and seasoned chefs looking to impress. Raspberry Nutella Heart Pies won’t just satisfy your sweet tooth; they can also win over the hearts of family and friends. If you’re seeking a simple yet impressive dessert, this recipe is calling your name!

Why You’ll Love This Recipe

Simple & Quick: In just about an hour, you can have these delightful pies ready to munch on, perfect for a last-minute dessert.
Irresistible Flavor: The combination of Nutella and fresh raspberries creates a taste sensation that’s both rich and refreshing.
Eye-Catching Appeal: With their charming heart shape, these pies are a cute addition to any dessert table.
Flexible Serving: Perfect for snacks, dessert, or even a sweet breakfast treat—with coffee, they’re heavenly!
Diet-Friendly Options: You can easily substitute with gluten-free pie crust or fresh fruit as needed.

Ingredients You’ll Need

1 package pre-made pie crusts: Easy to use for a quick dessert. You can also make your own pie crust if you prefer a homemade touch.
Nutella: This creamy hazelnut spread adds richness and a delightful chocolate flavor. Warm it slightly for easier spreading.
1 cup diced raspberries: Fresh raspberries bring a tartness that pairs perfectly with Nutella. Frozen raspberries can be used too; just make sure to thaw and drain them first.
2 tablespoons granulated sugar: Sweetens the fruit and enhances its natural flavor.
1 tablespoon cornstarch: Helps to thicken the raspberry filling, ensuring it holds its shape inside the pie.
1 egg: Used for egg wash to give a beautiful golden color to the finished pies.
1-2 tablespoons water: Helps combine the egg and creates the egg wash for a rich finish.

How to Make Raspberry Nutella Heart Pies

Preheat the Oven: Set your oven to 425 degrees Fahrenheit. Preheating is essential for getting that lovely golden crust.

Prepare the Raspberry Filling: Rinse, de-stem, and dice your raspberries. Place them in a bowl and stir in 2 tablespoons of granulated sugar and 1 tablespoon of cornstarch, ensuring all berries are well-coated. Let this mixture sit for a few minutes; it allows the flavors to combine beautifully.

Roll Out the Pie Crust: Unroll the first pie crust on a clean counter or parchment paper. Use a heart-shaped cookie cutter to cut out as many hearts as possible. Place them on a greased or parchment-lined cookie sheet, leaving some space between each.

Add Nutella: Spread 1-2 teaspoons of Nutella in the center of each heart. If it’s too thick, a quick 15-20 second microwave will make it easier to spread.

Spoon in the Raspberry Filling: Add a spoonful of your raspberry mixture over the Nutella on each heart. Feel free to taste as you go; you might want to save a bit for yourself!

Cut Out Heart Tops: Roll out the second pie crust and cut out an equal number of heart shapes to match the bottoms. Gently place a heart atop each filled pie, ensuring they line up nicely.

Seal the Edges: Use a fork to press down around the edges of each pie, ensuring they stay sealed and don’t open up during baking.

Vent the Pies: Using a bamboo skewer or a knife, poke small holes in the tops. This allows steam to escape, preventing any unfortunate explosions in the oven!

Create the Egg Wash: In a small bowl, whisk together one egg and 1-2 tablespoons of water until well combined. Use a pastry brush (or your fingers if you’re like me) to lightly coat the top of each pie with this mixture—it gives them a beautiful shine.

Bake the Pies: Place the cookie sheet in the oven and bake for about 12-14 minutes, or until the pies are deep golden brown and the filling is bubbling ever so slightly around the edges. The aroma will make your mouth water!

Storing & Reheating

These delightful Raspberry Nutella Heart Pies can be stored at room temperature for up to 2 days in an airtight container. If you need to keep them longer, refrigerate for up to a week. For freezing, wrap each pie tightly in plastic wrap or foil and store in a freezer-safe container for up to 3 months. When you’re ready to enjoy, reheat them in the oven at 350 degrees Fahrenheit for about 10 minutes, or until warmed through. Keep in mind that the texture may become slightly softer after freezing, but they will still taste wonderful!

Chef’s Helpful Tips

Avoid over-filling the pies with fruit to prevent leaks. A tablespoon of filling is usually just right!
Make sure your egg is at room temperature before using it for the wash; it blends more easily.
For an even better flavor, consider adding a dash of vanilla extract to the raspberry filling.
If your dough is too soft to cut, refrigerate it for about 15 minutes before rolling it out.
Make the filling ahead of time and store it in the fridge to save time on baking day.

The beauty and allure of Raspberry Nutella Heart Pies lies in their unique blend of flavors wrapped in a wonderful pastry. They epitomize the joy of homemade desserts. I encourage you to play with this recipe; mix in your favorite fruits or add a pinch of spices! The possibilities are endless, and each pie will be a delightful discovery in flavor.

Recipe FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work well; just be sure to thaw and drain them properly to remove any excess moisture. This will ensure your pies don’t become soggy.

How do I keep my pies from leaking during baking?

To minimize leaks, avoid overfilling your pies and make sure the edges are well-sealed with a fork. Poking holes in the tops for ventilation is also crucial to prevent pressure build-up!

Can I prepare these pies ahead of time?

Yes, you can assemble the pies ahead of time and keep them covered in the refrigerator for a few hours before baking. This is especially helpful if you’re preparing for a party or gathering.

What should I do if my pie crust is too hard to roll out?

If your pie crust feels too firm, let it sit at room temperature for about 10-15 minutes to soften. Alternatively, you can roll it out between two sheets of parchment paper for easier handling.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Raspberry Nutella Heart Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Julia
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

Print Recipe

Description

These Raspberry Nutella Heart Pies are truly delightful! With a buttery crust, rich Nutella, and fresh strawberries, they are simple to make and 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Prepare the strawberry filling by washing, de-stemming, and dicing the strawberries. Mix them with sugar and cornstarch until fully coated and let them sit for a few minutes.
Roll out the first pie crust on a clean surface and cut out heart shapes, placing them on a greased or parchment-lined cookie sheet. Gather any extra dough, re-roll it, and continue cutting hearts until the dough is used up. Reserve the second pie crust for the tops of the pies.
Spread 1-2 teaspoons of Nutella in the center of each heart. If needed, microwave the Nutella for 15-20 seconds to make it easier to spread.
Spoon a bit of the strawberry filling onto each heart.
Unroll the second pie crust and cut the same number of hearts to cover the filled ones. Align them carefully and seal the edges with a fork.
Poke small holes in the top of each pie for venting during baking.
Whisk together the egg and water until it turns light yellow, adjusting with more water if necessary.
Lightly brush the top of each pie with the egg wash.
Bake for 12-14 minutes or until they turn a deep golden brown.

Notes

For a homemade crust, consider using your favorite pie dough recipe.
Make sure to cut enough hearts to match the bottom pies for a proper seal.
Feel free to add a dusting of powdered sugar on top after baking for extra sweetness.