Nutella Cream Pie Recipe

ByThomas Greene
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Introduction

Indulge in the rich and creamy delight of this Nutella Cream Pie, featuring a crunchy Oreo crust, silky Nutella filling, and a decadent chocolate ganache topping. Perfect for hazelnut lovers and chocolate enthusiasts alike, this pie makes an impressive yet easy dessert for any occasion.

A chocolate pie with a dark brown crumb crust in a clear glass pie dish sits on a white marbled surface. The pie has three main layers: the bottom is the dark crumb crust, the middle is a lighter milk chocolate filling, and the top is a shiny dark chocolate ganache sprinkled with chopped nuts. Around the edge of the pie, there are ten large swirls of white whipped cream evenly spaced. A slice is cut out, revealing the inside layers clearly. A white plate with a slice of the pie, topped with two swirls of whipped cream and sprinkled nuts, is placed nearby on a white marbled surface. Around the pie, there are two amber-colored glasses, a bowl of chopped nuts, a small bowl of white salt, and two gold forks on a beige striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 22 whole Oreo cookies (250g; not Double Stuf)
  • 4 Tablespoons (56g) unsalted butter, melted
  • 6 ounces (170g) semi-sweet chocolate, finely chopped*
  • 3/4 cup (180g/ml) heavy cream
  • 2 teaspoons Frangelico hazelnut liqueur (optional)
  • 1 cup (240g/ml) heavy cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1 and 1/3 cups (375g) Nutella
  • 1/2 cup (60g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (30g) chopped toasted hazelnuts*
  • Flaky sea salt
  • Whipped cream (add 2 Tbsp Frangelico hazelnut liqueur with the sugar, if desired)

Instructions

  1. Step 1: Preheat the oven to 350°F (177°C).
  2. Step 2: Prepare the crust by pulsing Oreos in a food processor or blender until finely crumbed. Combine crumbs with melted butter and press firmly into a 9-inch pie dish, forming the crust along the bottom and sides.
  3. Step 3: Bake the crust for 10 minutes, then allow it to cool completely before filling.
  4. Step 4: To make the ganache, heat 3/4 cup heavy cream until it begins to simmer. Pour over chopped chocolate in a bowl, let sit 2–3 minutes, add hazelnut liqueur if using, and stir until smooth. Set aside to cool and thicken slightly.
  5. Step 5: Whip 1 cup of cold heavy cream to stiff peaks using a mixer, then set aside.
  6. Step 6: Beat the softened cream cheese until smooth. Add Nutella, confectioners’ sugar, and vanilla extract, and mix until combined.
  7. Step 7: Gently fold the whipped cream into the Nutella mixture until smooth and well combined.
  8. Step 8: Spread the filling evenly into the cooled Oreo crust using a spatula.
  9. Step 9: Pour the ganache over the filling and spread gently. Sprinkle with toasted hazelnuts and flaky sea salt.
  10. Step 10: Refrigerate the pie for at least 6 hours or up to 48 hours. Cover loosely if chilling longer than a day.
  11. Step 11: Optional: Make whipped cream with added hazelnut liqueur and pipe around the edges of the pie for garnish.
  12. Step 12: Slice and serve cold. Store leftovers covered in the refrigerator for up to 5 days.

Tips & Variations

  • For a boozy touch, add Frangelico hazelnut liqueur to both the ganache and whipped cream.
  • Use full-fat cream cheese for a rich, smooth filling.
  • Toast hazelnuts before chopping to enhance their flavor and crunch.
  • Try substituting Oreos with a chocolate graham cracker crust for a milder cookie base.

Storage

Store the pie covered in the refrigerator for up to 5 days. When ready to serve, slice and enjoy cold. If you want to prepare it ahead of time, you can chill it for up to 48 hours without garnish, covering it loosely to prevent drying.

How to Serve

A slice of rich chocolate mousse pie sits on a white speckled plate with a textured edge, placed on a white marbled surface. The pie has three main layers: a dark crumbly chocolate crust at the bottom, a thick and smooth milk chocolate mousse in the middle, and a shiny dark chocolate ganache on top sprinkled with chopped nuts and sea salt flakes. Two white whipped cream swirls crown the top edge of the slice. In front of the slice, a gold fork holds a bite-sized piece showing the creamy chocolate mousse and crust textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without alcohol?

Yes, simply omit the hazelnut liqueur from the ganache and whipped cream without affecting the overall flavor much.

Can I freeze Nutella Cream Pie?

While freezing is possible, it may alter the texture of the cream filling. If you choose to freeze, wrap the pie tightly and thaw it overnight in the refrigerator before serving.

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Nutella Cream Pie Recipe

★★★★★

4.6 from 73 reviews
  • Author: Thomas
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings 1x
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Description

This luscious Nutella Cream Pie features a crunchy Oreo cookie crust, a rich and creamy Nutella-infused filling, and a smooth hazelnut ganache topping. Finished with toasted hazelnuts, flaky sea salt, and optional whipped cream, this no-bake dessert is perfect for any chocolate and hazelnut lover seeking an indulgent yet easy-to-prepare treat.

Ingredients

Scale

Crust

  • 22 whole Oreo cookies (250g; not Double Stuf)
  • 4 Tablespoons (56g) unsalted butter, melted

Ganache

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream
  • 2 teaspoons Frangelico hazelnut liqueur (optional)

Filling

  • 1 cup (240ml) heavy cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1 1/3 cups (375g) Nutella
  • 1/2 cup (60g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Toppings

  • 1/4 cup (30g) chopped toasted hazelnuts
  • flaky sea salt
  • whipped cream (optional: add 2 Tbsp Frangelico with sugar when making whipped cream)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
  2. Bake the Crust: In a food processor, pulse Oreos into fine crumbs (about 2 cups/250g). Mix crumbs with melted butter until thick and uniform. Press the mixture firmly into an ungreased 9-inch pie dish, covering bottom and sides evenly. Bake for 10 minutes, then cool completely.
  3. Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a saucepan until it just begins to simmer, then pour over chocolate. Let sit 2–3 minutes, add hazelnut liqueur if using, and stir until smooth. Allow to cool and thicken at room temperature.
  4. Prepare the Whipped Cream: Using a mixer with a whisk attachment, beat 1 cup cold heavy cream on medium-high until stiff peaks form (3–4 minutes). Transfer whipped cream to a bowl and set aside.
  5. Make the Filling: Switch mixer to paddle attachment and beat cream cheese in the same bowl until smooth with no lumps. Add Nutella, confectioners’ sugar, and vanilla extract; beat until combined, even if thick or slightly separated. Gently fold whipped cream into this mixture until smooth.
  6. Assemble the Pie: Spread filling evenly into the cooled Oreo crust using a spatula.
  7. Add Ganache Topping: Spread the slightly thickened ganache over the filling. Sprinkle with chopped toasted hazelnuts and flaky sea salt.
  8. Chill: Refrigerate the pie for at least 6 hours, preferably up to 48 hours. Cover loosely if chilling beyond one day.
  9. Optional Whipped Cream Decoration: Make additional whipped cream with optional Frangelico and pipe around pie edges for garnish using a piping tip.
  10. Serve: Slice and serve the pie cold. Store leftovers covered in the refrigerator for up to 5 days.

Notes

  • Use regular Oreos (not Double Stuf) for the best crust texture and flavor.
  • Allow the pie to chill fully; this helps the filling set and enhances flavor.
  • Frangelico hazelnut liqueur is optional but adds a wonderful nutty depth to the ganache and whipped cream.
  • Softened cream cheese at room temperature improves mixing without lumps.
  • Gently folding whipped cream into the filling keeps it light and airy.
  • For added crunch and flavor, toast hazelnuts before chopping.
  • If you don’t have a food processor, place Oreos in a zip-top bag and crush with a rolling pin.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Nutella pie, Oreo crust, chocolate hazelnut dessert, cream cheese filling, no bake pie, ganache topping

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