Raspberry Nutella Heart Pies are a delightful combination of flaky pastry, luscious Nutella, and juicy raspberries. These adorable hand pies are perfect for any occasion, whether you’re celebrating Valentine’s Day, hosting a summer picnic, or just indulging a sweet craving. Soft, warm, and bursting with flavor, they’re sure to warm your heart and satisfy your taste buds. Plus, with the convenience of pre-made pie crusts, this recipe comes together quickly, making it an easy treat to whip up any day of the week.

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 upon a similar recipe while browsing through a quaint little bakery menu, and I was immediately drawn to the heart shapes—so romantic, right? Seeing those beautiful pastries brought a smile to my face and sparked my creativity in the kitchen. Every time I make these Raspberry Nutella Heart Pies, I remember that moment and the joy they bring to everyone who gets to taste them. So let’s dive into creating this crowd-pleaser!

Why You’ll Love This Recipe

Simple & Quick: Takes just 30 minutes to prep and 40 minutes to bake—ideal for busy days.
Irresistible Flavor: The combination of sweet raspberries and rich Nutella is a match made in heaven.
Eye-Catching Appeal: These heart-shaped treats are as cute as they are delicious, making them perfect for impressing guests.
Flexible Serving: Great for breakfast, dessert, or anytime you need a sweet pick-me-up.
Diet-Friendly Options: Easily customizable with gluten-free or dairy-free pie crust alternatives.

Ingredients You’ll Need

1 package pre-made pie crusts: A time-saver, but feel free to make your own for a personal touch.
Nutella: This creamy chocolate hazelnut spread adds a rich, indulgent layer to the pies. Soften it slightly in the microwave for easy spreading.
1 cup diced raspberries: Fresh or frozen, they bring a burst of tart sweetness that complements the Nutella beautifully.
2 tablespoons granulated sugar: Helps sweeten the raspberries while enhancing their natural flavor.
1 tablespoon cornstarch: This thickening agent ensures your filling stays perfectly intact, preventing it from becoming runny.
1 egg: Needed for egg wash—it gives the pies a beautiful, golden finish.
1-2 tablespoons water: Mixed with the egg to create a smooth egg wash.

How to Make Raspberry Nutella Heart Pies

Preheat the Oven: Set your oven to 425 degrees Fahrenheit to ensure it’s nice and hot when your pies are ready to bake.

Prepare the Filling: In a bowl, combine 1 cup diced raspberries, 2 tablespoons granulated sugar, and 1 tablespoon cornstarch. Toss gently until the raspberries are evenly coated, and set aside for a few minutes to let the flavors meld.

Roll Out the Dough: Unroll the first pie crust on a clean surface or parchment paper. Using a heart-shaped cookie cutter (or a knife), cut out as many hearts as you can, placing them on a greased or parchment-lined cookie sheet. Gather the dough scraps, re-roll, and cut out more hearts until you’ve used all the dough.

Spread Nutella: Scoop 1-2 teaspoons of Nutella and smear it in the center of each heart cutout. Warming it in the microwave for about 15-20 seconds makes spreading easier.

Add Raspberry Filling: Spoon some of the raspberry mixture onto the Nutella-covered hearts, being careful not to overfill (leaving a little border is key for sealing them).

Prepare the Tops: Unroll the second pie crust and cut out an equal number of hearts to match the bottoms. Place each heart on top of the filled hearts, aligning them as best as you can. Use a fork to press and crimp the edges, sealing in the delicious filling.

Vent the Pies: Poke small holes in the top hearts with a skewer or knife to allow steam to escape while baking, preventing them from bursting.

Make the Egg Wash: In a small bowl, whisk together 1 egg and 1-2 tablespoons of water until well mixed. If the egg appears too thick, add a little more water.

Brush the Pies: Using a pastry brush (or even your fingers), lightly coat the tops of each pie with the egg wash. This will help them turn a lovely golden brown while baking.

Bake to Perfection: Place the cookie sheet in your preheated oven and bake for about 12-14 minutes, or until the pies are golden and the filling is bubbling just around the edges. The aroma of baking pies will fill your kitchen!

Storing & Reheating

Store your Raspberry Nutella Heart Pies at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to a week. You can also freeze these treats for up to 3 months. Just make sure to wrap each pie individually in plastic wrap, then place them in a freezer-safe bag. To reheat, pop them in a 350 degrees Fahrenheit oven for about 10 minutes or until warm. The pastry may lose a bit of crispness after freezing, but refreshing them in the oven revives that perfect texture.

Chef’s Helpful Tips

When rolling out your pie crust, keep it chilled; it’s easier to handle and results in flakier pies.
Avoid overfilling your heart pies; a small amount goes a long way, and it prevents messy spills.
Don’t rush the venting process. It’s essential for keeping the shape of the pies and ensuring an even bake.
For a fun twist, try adding a pinch of cinnamon or vanilla extract to the raspberry filling for an extra flavor dimension.
Have fun with the shapes! You can use a different cookie cutter or even make mini pies for little bites.

Raspberry Nutella Heart Pies are a joyful celebration of flavors and creativity. With their flaky crust and delightful filling, they make any day feel a bit special. Whether you’re treating yourself or surprising someone you love, these adorable hand pies are sure to bring smiles all around. So roll up your sleeves, gather your ingredients, and get ready to enjoy a delicious experience.

Recipe FAQs

Can I use other fruits instead of raspberries?

Absolutely! Strawberries, blueberries, or even diced peaches would work wonderfully in this recipe. Adjust the sugar to taste, depending on the fruit’s sweetness.

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

You can substitute cornstarch with an equal amount of all-purpose flour. This will help thicken the filling, but expect a slightly different texture.

Can I make these pies ahead of time?

Yes, you can prepare the pies up to the point of baking, then wrap them tightly in plastic and store them in the refrigerator for up to 24 hours. When you’re ready, just bake them straight from the fridge.

Can these be made gluten-free?

Certainly! Use gluten-free pie crusts available at most grocery stores, and the filling remains gluten-free as it is. Enjoy your lovely heart pies without worry!

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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 delicious treat, featuring sweet strawberries and creamy Nutella, perfect for gatherings or an indulgent snack.

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 your oven to 425 degrees Fahrenheit.
Prepare the strawberry filling by washing, de-stemming, and dicing the strawberries. Mix them with sugar and cornstarch in a bowl until evenly coated. Let it sit to macerate for a few minutes.
Unroll the first pie crust on a clean counter or parchment paper. Cut out heart shapes and place them on a greased cookie sheet, leaving space between each one. Gather excess dough, re-roll, and cut more hearts as needed.
Spread 1-2 teaspoons of Nutella in the center of each heart. Microwaving Nutella for 15-20 seconds can make it easier to spread.
Spoon a portion of the strawberry filling onto each heart.
Unroll the second pie crust and cut out the same number of heart shapes. Place a heart on top of each pie and seal the edges using a fork.
Create small vent holes on the top of each pie to allow steam to escape during baking.
Whisk together egg and water until light yellow and uniform, adding extra water if necessary.
Lightly brush the egg wash over the top of each pie.
Bake in the oven until deeply golden brown, approximately 12-14 minutes.

Notes

Feel free to customize the filling by adding other fruits like raspberries or blueberries.
If making your own crust, ensure it’s chilled for easier handling.
These pies can be served warm or at room temperature.