Ingredients

The following ingredients have 7 Servings
  • 1 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons cold butter, chopped
  • 6 tablespoons shortening, chilled and chopped
  • 3 to 4 tablespoons water, ice cold
  • ¾ cup Nutella
  • ¾ cup dulce de leche
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 ¼ teaspoons vanilla extract
  • 1 ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup mini chocolate chips
  • ¼ cup caramel bits (optional)
  • Ice Cream
  • Caramel sauce
  • Hot fudge sauce

Instruction

  • In a medium-sized food processor, combine the flour and salt and then pulse quickly to combine.
  • Next add the chilled butter and shortening and pulse a few times until the mixture becomes crumbly, the butter pieces should be about the size of a pea.
  • Next, add 3 tablespoons of ice water and pulse several times until the dough starts to form. If the mixture is still too dry to form a ball, add 1 additional tablespoon of water.
  • As soon as the dough starts to form, turn it out onto a well-floured surface and gently knead together 3-4 times. The dough should be dry but not crumbly, if your dough to too wet, the crust will be tough.
  • Wrap in saran wrap and refrigerate for at least 30 minutes or up to several days if preparing in advance.
  • When ready, roll the dough out on a well-floured surface and roll from the center to the edges, rotating directions with each roll. Roll out to about 1/8 inch thick.
  • Transfer the dough to your pie plate. I found it helpful to roll the dough from the counter onto my rolling pin to transfer to the pie plate. Then I rolled it out over the pie plate. Crimp the edges for decoration.
  • Trace a parchment paper circle the width of the bottom of your pie plate. Place on the counter with the pencil side down.
  • Spread the Nutella onto the parchment paper circle and freeze for 10 minutes while you are preparing your cookie dough.
  • Next spread ¾ cups of dulce de leche over the Nutella and freeze for another 10 minutes while you are preparing your cookie dough.
  • In your stand mixer, using the paddle attachment, beat the softened butter together with the granulated and light brown sugar for about 2 minutes.
  • Next add the egg and vanilla extract and continue beating for one additional minute until well combined, scraping down the bowl as needed.
  • In a separate bowl, combine the dry ingredients: flour, salt and baking soda a whisk to combine. Slowly add the dry ingredients to the batter and beat together until the dough starts to form.
  • Add the chocolate chips and caramel bits and continue mixing until the dough sticks together.
  • Preheat the oven to 350°F.
  • Remove the frozen Nutella and dulce de leche parchment circles from the freezer. Carefully peel away the parchment paper and lay the disc in the bottom of the pie crust.
  • Press the cookie dough into the pie crust and try to spread evenly. The dough should fill up about half of your pie plate.
  • Bake for 20-30 minutes or until the top of the cookie starts to turn light brown and the center will be almost baked through. If the crust is browning too quickly, place a piece of aluminum foil over top.
  • Remove from the oven and allow to cool for about 30 minutes. Slice and serve warm with ice cream, hot fudge and caramel sauce.