Nutella Cream Pie Recipe

Introduction

This Nutella Cream Pie is a luscious dessert combining a crisp Oreo crust with a smooth Nutella filling and rich chocolate ganache. Topped with toasted hazelnuts and whipped cream, it’s perfect for special occasions or any time you crave a decadent treat.

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 (180ml) heavy cream
• 2 teaspoons Frangelico hazelnut liqueur (optional)
• 1 cup (240ml) 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 tablespoons Frangelico hazelnut liqueur with the sugar, if desired)

Instructions

1. Step 1: Preheat the oven to 350°F (177°C).
2. Step 2: In a food processor or blender, pulse the Oreo cookies, including the cream filling, until fine crumbs form—about 2 cups or 250g. Transfer to a large bowl.
3. Step 3: Stir in the melted butter until the crumbs are well coated and the mixture is wet and thick. Break up any large chunks. Press this mixture firmly into an ungreased 9-inch pie dish, covering the bottom and sides evenly.
4. Step 4: Bake the crust for 10 minutes, then remove and let cool completely.
5. Step 5: To 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 the chocolate. Let sit 2–3 minutes to soften, then stir gently until smooth. Add the hazelnut liqueur if using. Let cool and thicken at room temperature.
6. Step 6: Whip 1 cup cold heavy cream with a mixer until stiff peaks form, about 3–4 minutes. Transfer to a separate bowl and set aside.
7. Step 7: Using the same mixing bowl, beat the softened cream cheese until smooth with no lumps. Add Nutella, confectioners’ sugar, and vanilla extract, then beat until combined. The mixture may look thick or separated—this is normal.
8. Step 8: Gently fold the whipped cream into the Nutella mixture until smooth and combined.
9. Step 9: Spread the filling evenly into the cooled Oreo crust using a spatula.
10. Step 10: Pour and spread the ganache over the filling. Sprinkle chopped toasted hazelnuts and flaky sea salt on top.
11. Step 11: Chill the pie in the refrigerator for at least 6 hours, up to 48 hours. Cover loosely if chilling more than a day.
12. Step 12: Just before serving, whip extra cream with confectioners’ sugar and hazelnut liqueur (if desired) and pipe around the edges of the pie.
13. Step 13: Slice and serve cold. Store any leftovers covered in the refrigerator for up to 5 days.

Tips & Variations

• For best results, do not use Double Stuf Oreos; the classic filling helps achieve the right crust texture.
• Adding Frangelico to the ganache and whipped cream enhances the hazelnut flavor, but it can be omitted or substituted with hazelnut extract.
• Toast hazelnuts gently in a dry pan until fragrant for maximum flavor.
• Use an offset spatula to spread filling and ganache smoothly and evenly.

Storage

Store the pie covered in the refrigerator for up to 5 days. Let it chill properly before slicing for clean cuts. Reheat is not recommended; serve it cold for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from a few hours in the fridge to set properly. It can be made up to two days in advance and stored covered in the refrigerator.

What can I substitute for Frangelico if I don’t have it?

If you don’t have Frangelico, you can omit it or use a teaspoon of hazelnut extract to keep the nutty flavor without adding alcohol.

Nutella Cream Pie Recipe

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★★★★★

4.9 from 119 reviews

• Author: lilan
• Total Time: 6 hours 30 minutes
• Yield: 8 servings 1x

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Description

This Nutella Cream Pie is a rich and decadent dessert featuring a crisp Oreo cookie crust, a creamy Nutella and cream cheese filling, topped with silky hazelnut ganache, toasted hazelnuts, flaky sea salt, and optional whipped cream infused with hazelnut liqueur. Perfectly chilled and beautifully presented, it’s an indulgent treat ideal for Nutella lovers and special occasions.

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Ingredients

Scale 1x2x3x

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 (180g/ml) heavy cream
• 2 teaspoons Frangelico hazelnut liqueur (optional)

Filling

• 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

Topping

• 1/4 cup (30g) chopped toasted hazelnuts
• flaky sea salt
• whipped cream (optional, add 2 tablespoons Frangelico hazelnut liqueur with sugar if desired)

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Instructions

1. Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the Oreo crust.
2. Bake the crust: In a food processor, pulse 22 Oreos with cream filling into fine crumbs, about 2 cups (250g). Combine crumbs with melted butter until thick and moist. Press mixture firmly into an ungreased 9-inch pie dish, forming crust on bottom and sides. Bake for 10 minutes and then cool completely.
3. Make the ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a saucepan over medium heat until just simmering, then pour over chocolate. Let sit 2–3 minutes, add hazelnut liqueur if using, and stir gently until smooth. Set aside to cool and thicken at room temperature.
4. Prepare the whipped cream: Using a mixer fitted with a whisk attachment, whip 1 cup cold heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. Transfer to a bowl and set aside.
5. Make the filling: Switch to paddle attachment (or in a separate bowl), beat softened cream cheese on medium-high speed until smooth and lump-free. Add Nutella, confectioners’ sugar, and vanilla extract; beat until combined. Gently fold whipped cream into Nutella mixture until smooth and uniform.
6. Assemble filling in crust: Spread the Nutella cream filling evenly into the cooled Oreo crust using a spatula.
7. Add ganache layer: Carefully spread the slightly thickened ganache over the filling. Sprinkle with chopped toasted hazelnuts and flaky sea salt.
8. Chill the pie: Refrigerate the pie for at least 6 hours to set, up to 48 hours covered loosely if chilling longer.
9. Prepare whipped cream garnish: Whip additional cream with sugar and optional 2 tablespoons Frangelico until stiff peaks form. Pipe whipped cream decoratively around pie edges using a piping tip.
10. Serve: Slice and serve the pie cold. Store leftovers covered in the refrigerator up to 5 days.

Notes

• Use regular Oreos, not Double Stuf, for the right crust texture.
• Make sure the cream cheese is softened to room temperature for smooth filling.
• Chilling the pie thoroughly is essential for firm set and best flavor.
• The hazelnut liqueur adds a lovely depth but is optional and can be omitted for a non-alcoholic version.
• Toasting hazelnuts enhances their flavor and crunch in the topping.
• Use a sharp serrated knife to slice clean pie pieces.
• Store leftover pie refrigerated and consume within 5 days for freshness.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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