Nutella Cream Pie Recipe

Introduction

This Nutella Cream Pie is a decadent dessert featuring a rich Oreo crust, creamy Nutella filling, and smooth chocolate ganache topping. It’s perfect for hazelnut lovers and makes an impressive treat for any occasion.

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 22 Oreos, including the cream filling, into fine crumbs using a food processor or blender. You should have about 2 cups of packed crumbs. Transfer to a large bowl and stir in melted butter until combined. Break up any large chunks. Press this mixture firmly into an ungreased 9-inch pie dish, forming an even crust along the bottom and sides. Bake for 10 minutes and cool completely.
3. Step 3: Make the ganache by placing chopped chocolate into a medium heatproof bowl. Heat 3/4 cup heavy cream until just simmering, then pour over the chocolate. Let sit 2–3 minutes, then add Frangelico if using. Stir gently until smooth. Set aside at room temperature to cool and thicken slightly.
4. Step 4: Whip 1 cup cold heavy cream until stiff peaks form using a hand or stand mixer. Transfer to a separate bowl. Switch to paddle attachment if using a stand mixer. Beat cream cheese until smooth and lump-free. Add Nutella, confectioners’ sugar, and vanilla extract, then beat until combined. The mixture may look thick or separated—that’s normal.
5. Step 5: Gently fold the whipped cream into the Nutella mixture until smooth and uniform. Spread this filling evenly into the cooled Oreo crust.
6. Step 6: Pour the ganache over the filling, spreading gently to cover. Sprinkle chopped toasted hazelnuts and flaky sea salt on top.
7. Step 7: Chill the pie in the refrigerator for at least 6 hours and up to 48 hours. If refrigerating longer than a day, cover loosely.
8. Step 8: Before serving, make whipped cream and add 2 tablespoons of Frangelico with the sugar if desired. Pipe whipped cream around the pie edges for decoration.
9. Step 9: Slice and serve chilled. Store leftover pie covered in the refrigerator for up to 5 days.

Tips & Variations

• Use a food processor for the smoothest Oreo crust; if broken chunks remain, press firmly to create an even base.
• Add hazelnut liqueur for an extra flavor boost or omit it for a non-alcoholic version.
• To toast hazelnuts, spread them on a baking sheet and roast at 350°F (177°C) for 8–10 minutes, shaking halfway through.
• For a gluten-free version, use gluten-free chocolate sandwich cookies instead of Oreos.

Storage

Store the pie covered in the refrigerator for up to 5 days. If chilled longer than one day before serving, cover loosely with plastic wrap or foil. Reheat is not recommended; serve this pie cold for 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 benefits from chilling and can be made up to two days ahead, allowing flavors to meld and the ganache to set perfectly.

Can I substitute the cream cheese or Nutella?

Use full-fat cream cheese for best texture and flavor. For Nutella, any hazelnut chocolate spread works, but the classic Nutella flavor is ideal.

Nutella Cream Pie Recipe

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★★★★★

4.8 from 91 reviews

This delicious Nutella Cream Pie features a rich Oreo crust, a luscious Nutella and cream cheese filling, and a smooth chocolate-hazelnut ganache topping. It is finished with chopped toasted hazelnuts, flaky sea salt, and optional hazelnut liqueur-infused whipped cream for an indulgent dessert perfect for any occasion.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 and Garnish

• 1/4 cup (30g) chopped toasted hazelnuts
• Flaky sea salt
• Whipped cream (optionally add 2 tablespoons Frangelico hazelnut liqueur with the sugar when making the 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. Crush 22 Oreos in a food processor or blender into fine crumbs, about 2 cups. Mix with melted butter until combined. Press the crumb mixture firmly into the bottom and sides of an ungreased 9-inch pie dish to form a thick crust. Bake for 10 minutes, then allow it to cool completely.
3. Make the ganache. Place finely chopped semi-sweet 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, add hazelnut liqueur if using, and stir gently until smooth. Set ganache aside to cool and thicken at room temperature.
4. Prepare the whipped cream. Beat 1 cup cold heavy cream with a mixer on medium-high speed until stiff peaks form (about 3–4 minutes). Transfer whipped cream to a separate bowl and set aside.
5. Make the filling. Using the same bowl, switch to paddle attachment if using a stand mixer. Beat softened cream cheese on medium-high speed until smooth and lump-free. Add Nutella, confectioners’ sugar, and vanilla extract; beat until incorporated even if mixture looks thick or slightly separated. Gently fold in the reserved whipped cream until smooth and combined.
6. Assemble the pie. Spread the Nutella filling evenly into the cooled Oreo crust using a spatula.
7. Add ganache topping. Spread the slightly thickened ganache over the filling evenly. Sprinkle with chopped toasted hazelnuts and a pinch of flaky sea salt for texture and flavor contrast.
8. Chill the pie. Refrigerate the pie for at least 6 hours and up to 48 hours before serving. Cover loosely if chilling longer than a day.
9. Garnish with whipped cream. Prepare whipped cream again, optionally adding 2 tablespoons Frangelico with sugar for flavor. Pipe or dollop whipped cream decoratively around the pie edges just before serving.
10. Slice and serve. Cut the chilled pie into slices and enjoy. Store any leftovers covered in the refrigerator for up to 5 days.

Notes

• Use original Oreos, not Double Stuf, for the best crust texture.
• Ensure cream cheese is softened to room temperature for a smooth filling.
• Let the ganache cool to slightly thickened consistency before spreading to avoid melting the filling.
• Chilling the pie allows flavors to meld and ensures a firm slice.
• Optional Frangelico hazelnut liqueur adds a warm nutty flavor to ganache and whipped cream.
• Store leftover pie covered in the refrigerator for up to 5 days.

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