Nutella Pie

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Smooth and creamy sweet Nutella Pie has a thick Oreo® cookie crust and fresh whipped cream on top. No baking required for this easy recipe!

Use leftover Nutella in these strawberry Nutella crepes or this chocolate dip for fruit.

Image of a slice of Nutella Pie on a plate with a spoon, ready to be eaten.

This creamy chocolate pie is rich and robustly flavored with a hint of hazelnut flavor from the Nutella. The thick Oreo cookie crust makes the perfect base for this pie! The filling is light, creamy, and chocolate-y with a little bit of tang from the cream cheese. The whipped cream and chocolate curls make for the ultimate finishing touch.

Process shots-- images of the Oreo crust being made.

Oreo crust

The base for Nutella Pie is none other than an Oreo crust–and you can’t get tastier than that! We pulse or blend Oreos, mix those crumbs with sugar and butter, and press it all into the pan.

A few quick tips:

  • Make sure the Oreos are completely broken down. Large chunks will make it hard to get even pie slices.
  • Let the melted butter cool a bit. Don’t add hot melted butter to the Oreo and sugar, because it will melt the sugar and make for a greasier crust.
  • Press the crust down firmly. I like to use the bottom of a metal measuring cup to evenly press the crust down and up the sides of the pan.

Process shots-- images of the chocolate hazelnut filling being made and added to the crust.

How to make Nutella Pie 

The descriptions below correlate with the photo collages in this post.

  1. Add cream cheese to a large bowl; make sure the cream cheese is softened to room temperature.
  2. Beat with hand mixer until smooth and creamy.
  3. Add in the Nutella, vanilla extract, and salt. The salt helps to intensify flavors and balance the sweetness.
  4. Mix until combined; the texture is unusual here, but don’t worry!
  5. Fold in the fully thawed whipped topping with a spatula.
  6. Continue to fold in the whipped topping until completely incorporated.
  7. Make the Oreo crust (see text above the photo collage) and press firmly into the pan.
  8. Transfer the Nutella filling in to the crust and smooth it down, cover, and chill until firm.

Images of a chocolate bar being shaved on top of the pie.

Nutella Pie chocolate curls

Garnish this Nutella Pie with chocolate curls — they’re so easy to do!

  • Use a chocolate bar — we like to use a Lindt® Dark Chocolate Bar with Sea Salt (not sponsored).
  • Unwrap the bar and, using a vegetable peeler, peel down the side of the bar right on top of the pie.

Up-close overhead image of the Nutell Pie showing a cut in it for a slice that will be lifted out.

Nutella Pie tips

  • Soften cream cheese to avoid bumpy texture in the pie. To do so, remove cream cheese completely from all packaging and microwave in bursts of 10-15 seconds, flipping to the other side after each burst. Do this for a total of 30-40 seconds. We don’t want the cream cheese melted at all– just softened.
  • Use completely thawed whipped topping. Allow plenty of time for the whipped topping to come to room temperature; if it’s frozen it won’t fold properly into the pie.
  • Use real Nutella instead of an off brand. The Nutella is the star of this pie and the most robustly flavored hazelnut spread. 

Image of a slice of the pie with a bite out of it.

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Nutella Pie

5 from 6 votes
Smooth and creamy sweet Nutella Pie with a thick Oreo cookie crust and fresh whipped cream on top. No baking required for this easy recipe!
Print Recipe

Nutella Pie

5 from 6 votes
Smooth and creamy sweet Nutella Pie with a thick Oreo cookie crust and fresh whipped cream on top. No baking required for this easy recipe!
Course Dessert
Cuisine American
Keyword nutella pie
Prep Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings 8 servings
Calories 552kcal
Cost $8.97

Equipment

  • 9 inch pie pan

Ingredients

Oreo Crust

  • 25 regular Oreo cookies
  • 3 tablespoons white sugar
  • 4 tablespoons unsalted butter

Nutella Filling

  • 1 package (8 ounces) full-fat cream cheese, softened to room temperature (See Note 1)
  • 1 and 1/2 cups Nutella
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 6 ounces frozen whipped topping fully thawed (such as Cool Whip)

Whipped Cream Topping

  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon (small pinch) fine sea salt
  • 1 chocolate bar (dark or milk chocolate)

Instructions

  • OREO CRUST: Blend or pulse the Oreos (cookies plus filling) until they resemble fine crumbs. Mix the crumbs with the 3 tablespoons white sugar and 4 tablespoons cooled melted butter. Spray a pie pan or spring-form pan (I use a 9-inch pie pan) with nonstick spray and press the cookie crust evenly along the bottom and about 1 inch up the sides. Place in freezer while preparing the filling.
  • NUTELLA FILLING: In a large bowl add the 8 ounces softened cream cheese. Beat with a hand mixer until smooth and creamy with no lumps, about 30 seconds to 1 minute. Add in the 1 and 1/2 cups Nutella, 1 teaspoon vanilla extract, and 1/4 teaspoon salt,. Beat for 1-3 minutes or until combined and smooth. Add in the 6 ounces (not the entire 8 ounce container) of thawed whipped topping. Using a spatula, fold the mixture together gently until all ingredients are incorporated, light, and smooth. Pour this mixture into the Oreo crust. Cover and place in the freezer for 1-3 hours or until firm.
  • WHIPPED CREAM: Pour 1/2 cup heavy whipping cream, 1 tablespoon powdered sugar, 1 teaspoon vanilla, and 1/8 teaspoon (tiny pinch) salt into a chilled bowl (attached to a stand mixer) and whisk on low speed to combine. Gradually increase to high until medium to stiff peaks form, about 1-3 minutes. Watch carefully to avoid over-beating. Near the end of the time, taste and adjust sugar to taste.
  • DECORATE: Use a spatula to add the stiff whipped cream to the center of the pie and smooth out over the top covering most of the pie, leaving the an edge showing (about 1-2 inches). The whipped cream doesn't need to be smooth; use the spatula to create dimension and texture. Using a vegetable peeler, peel the side of a chocolate bar right on top to make curls. Place pie in the freezer for 10 minutes (uncovered) and then slice into pieces and serve. Do not top the pie with whipped cream if there will be leftovers -- the cream will become watery. If you plan to only serve a few pieces, top individual pieces with the cream after slicing.

Recipe Notes

Note 1: Soften cream cheese to avoid bumpy texture in the pie. To do so, remove cream cheese completely from all packaging and microwave in bursts of 10-15 seconds, flipping to the other side after each burst. Do this for a total of 30-40 seconds. We don’t want the cream cheese melted at all; just softened.

Nutrition Facts

Serving: 8servings | Calories: 552kcal | Carbohydrates: 41.2g | Protein: 10.4g | Fat: 40.8g | Cholesterol: 50.6mg | Sodium: 429.6mg | Fiber: 2.7g | Sugar: 24.5g

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22 Comments

  1. 5 stars
    Hi Chelsea! This recipes seems really simple to do and is so perfect for summer! The no bake thing is a big deal especially when is very hot outside and you need to make a cake or a dessert… I think I will use this recipe to make a birthday cake. Do you think that I can put some melted chocolate on top after frozen it for a while? Or it will melt? I’ll try to do that, and then I’ll put it again in the freezer for some hours, it should work!
    Thanks for the good idea!
    Have a nice day!

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