When you bite into these Raspberry Nutella Heart Pies, you’ll find a perfect blend of flaky crust, sweet raspberries, and rich chocolatey spread that dances on your palate. This delightful treat radiates love, making it an ideal dessert for romantic occasions or just a sweet indulgence in everyday life. The combination of ingredients creates a comforting warm treat with oozing Nutella that brings back childhood memories of baking in the kitchen.

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

I first stumbled across the idea of heart-shaped hand pies when I was searching for a way to surprise my partner on Valentine’s Day. I wanted something simple yet irresistibly delicious—a dessert that says, “I care.” Little did I know that these Raspberry Nutella Heart Pies would quickly become a favorite, tested and approved by friends and family alike. With an appearance that looks intricate yet is surprisingly easy to create, these pies will impress anyone and have your loved ones asking for seconds.

Why You’ll Love This Recipe

Simple & Quick: These delicious pies can come together in under an hour, perfect for those last-minute cravings.
Irresistible Flavor: The juxtaposition of tangy raspberries and smooth Nutella creates a heavenly flavor explosion in every bite.
Eye-Catching Appeal: Their vibrant color and loving heart shape make these pies a cute addition to any celebration.
Flexible Serving: Whether for dessert, a sweet snack, or a delightful breakfast treat, these pies serve any occasion perfectly.
Diet-Friendly Options: Feel free to use gluten-free pie crusts for a dietary-friendly version that still maintains the scrumptious taste.

Ingredients You’ll Need

1 package pre-made pie crusts (I often use refrigerated dough for convenience, but homemade works beautifully too.)
Nutella (Rich, creamy, and indulgent, Nutella adds a delightful chocolatey layer that pairs perfectly with fruit.)
1 cup diced raspberries (Fresh raspberries bring a burst of flavor; if they’re out of season, frozen will work too.)
2 tablespoons granulated sugar (Sweetens the raspberries perfectly to enhance their flavor.)
1 tablespoon cornstarch (Helps thicken the filling so it doesn’t make the crust soggy.)
1 egg (The egg wash provides a golden, shiny finish.)
1-2 tablespoons water (A little water mixed with the egg creates a smoother wash.)

How to Make Raspberry Nutella Heart Pies

Preheat the Oven: Start by preheating your oven to 425 degrees Fahrenheit. This will ensure that your pies get a perfect golden-brown finish.

Prepare the Raspberry Filling: Wash, de-stem, and dice your 1 cup of raspberries. Place them into a mixing bowl, and add 2 tablespoons of granulated sugar and 1 tablespoon of cornstarch. Mix until all the raspberries are coated evenly; let them sit for a few minutes to macerate, releasing some juices and enhancing the flavor.

Roll Out the Pie Crust: Unroll the first pie crust on a clean countertop or a piece of parchment paper. Cut out as many heart shapes as you can with a cookie cutter or knife, placing them on a greased cookie sheet or parchment-lined tray. Gather any leftover dough, re-roll it and cut out additional hearts until you finish the dough—don’t forget to save the second crust for topping.

Spread Nutella: Take the Nutella and, if it’s a bit stiff, microwave it for about 15-20 seconds to soften. Smear 1-2 teaspoons of Nutella into the center of each heart-shaped crust, leaving some space around the edges for sealing.

Add the Raspberry Filling: Spoon a small amount of the raspberry filling onto each heart, letting the delicious juices soak into the Nutella. Just a teaspoon or so will do; we want to keep these beauties neat and tidy!

Top with Another Heart: Roll out the second pie crust just like the first and cut out heart shapes again. Place a heart on top of each filled pie, lining them up as best as you can. Don’t forget to seal the edges using a fork. This little step helps keep all that delightful filling inside!

Vent the Pies: Using a bamboo skewer, poke small holes in the top of each pie. This allows steam to escape, preventing any gooey overflow while they bake.

Apply Egg Wash: Whisk together the egg and 1-2 tablespoons of water until it’s a light yellow mixture. Gently brush the top of each pie with the egg wash using a pastry brush or even your fingers for a rustic touch!

Bake Them: Place the cookie sheet in the preheated oven and bake until the edges turn deep golden brown, about 12-14 minutes. Your kitchen will smell heavenly while they cook!

Storing & Reheating

To store your Raspberry Nutella Heart Pies, let them cool to room temperature first. Keep them in an airtight container on the counter for up to 2 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. When ready to enjoy, simply reheat in the oven at 350 degrees Fahrenheit for about 10 minutes to refresh the flaky texture. Be mindful that freezing may alter the texture slightly, but a quick bake will help bring them back to life!

Chef’s Helpful Tips

Avoid overfilling your pies to prevent them from leaking during baking.
Make sure to use cold pie crusts straight from the fridge for easier handling.
If your dough is too warm to work with, pop it back in the fridge for a few minutes.
For a deeper flavor, consider adding a pinch of cinnamon or vanilla extract to the raspberry filling.
These pies can be made ahead and frozen before baking. Just add a few extra minutes to the baking time if they’re frozen solid.

There’s something truly heartwarming about bringing together the flavors of raspberry and Nutella in these charming little pies. They capture the essence of homemade goodness while providing that sweet satisfaction we all crave.

These Raspberry Nutella Heart Pies can be whipped up in no time and are a guaranteed crowd-pleaser. Whether you’re baking for a special occasion or just to indulge your sweet tooth, you’ll find joy in every bite. So gather your ingredients and get to baking—your taste buds will thank you!

Recipe FAQs

Can I use other berries besides raspberries?

Absolutely! You can substitute with strawberries, blueberries, or blackberries. Just adjust the sugar if the fruit is sweeter or more tart.

What makes the crust flaky?

Using cold ingredients is key to a flaky crust. If you’re using store-bought dough, keep it chilled until you’re ready to work with it.

How do I know when the pies are done baking?

Look for a deep golden brown color on the edges, and the filling should be bubbling slightly through the vent holes.

Can I make these ahead of time?

Yes! You can prepare the filling and dough a day ahead and store them in the fridge. Assemble and bake them when you’re ready to enjoy!

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Raspberry Nutella Heart Pies

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

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Description

These Raspberry Nutella Heart Pies combine the rich taste of Nutella with fresh strawberries, creating a delightful bite that is both quick to prepare and perfect for a sweet treat. Ideal for parties, celebrations, or just because, these pies will bring joy to anyone who tries them!

Ingredients

Scale

1 package pre-made pie crusts
nutella
1 cup diced strawberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 egg
1–2 tablespoons water

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Instructions

Preheat your oven to 425 degrees Fahrenheit.
Prepare the strawberry filling by washing, de-stemming, and dicing the strawberries. In a bowl, mix them with sugar and cornstarch until fully coated. Let them sit for a few minutes to macerate.
Unroll the first pie crust on a clean surface or parchment paper. Cut out heart shapes and arrange them on a greased cookie sheet. Gather leftover dough, re-roll it, and cut more hearts until you run out. Save the second crust for the pie tops.
Spread 1-2 teaspoons of Nutella at the center of each pie heart. Microwaving the Nutella for 15-20 seconds may help make it easier to spread.
Spoon some strawberry filling onto each heart, making it a deliciously messy process!
Unroll the second pie crust and cut out an equal number of heart shapes to cover the filled pies. Align and place each heart on top of a filled pie, sealing the edges with a fork.
Make small vent holes in the top of each pie using a skewer or knife to help them bake evenly.
In a bowl, whisk together the egg and water until the mixture is light yellow and well blended. Adjust water as needed, depending on egg size.
Lightly brush the egg wash over the top of each pie using a pastry brush or your fingers.
Bake in the oven for about 12-14 minutes or until the pies are deep golden brown.

Notes

Feel free to experiment with different fruit fillings like raspberries or blueberries.
Pies can be served warm or at room temperature, dusted with powdered sugar for a decorative touch.