Nutella Pie

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

Use leftover Nutella® hazelnut spread in these strawberry Nutella Crepes or this Chocolate Dip for Fruit.

This silky smooth 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 chocolatey with a little bit of tang from the cream cheese. The whipped cream and chocolate curls make for the ultimate finishing touch.

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 Oreos and sugar, because it will melt the sugar and make 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.

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 it is softened to room temperature.
2. Beat with a 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 it firmly into the pan.
8. Transfer the Nutella filling into the crust and smooth it down, cover, and chill until firm.

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.

Nutella Pie tips

• Soften the cream cheese to avoid a 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. Nutella is the star of this pie and the most robustly flavored hazelnut spread. We don’t recommend using any other brand. 
• Whipped cream swap: If you prefer, you can use more whipped topping instead of whipped cream in the final step of pie-making. We definitely prefer real, homemade whipped cream, but if you’re pressed for time, Cool Whip® will work. [/quicktip]

More delicious desserts

• Brownie Oreo Ice Cream Bars reader favorite recipe!
• Ice Cream Sandwich Cake four ingredients
• Nutella Crepes with strawberries
• Chocolate Dip for Fruit with Nutella
• Ice cream pie three ingredients

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5 from 11 votes

Nutella Pie

By Chelsea Lords

Nutella Pie is pure indulgence with a rich Oreo® crust, creamy Nutella filling, and fluffy whipped cream on top. No oven needed—just deliciousness!

Prep Time: 25 minutes minutes

Chilling Time: 2 hours hours

Total Time: 2 hours hours 25 minutes minutes

Servings: 8 servings

Equipment

• Blender
• Pie pan 9-inch
• Hand mixer
• stand mixer

Ingredients 

USMetric

 

1x2x3x

Oreo Crust

• ▢ 25 regular Oreo cookies
• ▢ 3 tablespoons granulated sugar
• ▢ 4 tablespoons unsalted butter

Nutella Filling

• ▢ 1 (8-ounce) package cream cheese full-fat, softened to room temperature, see note 1
• ▢ 1-1/2 cups Nutella hazelnut spread
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon 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 vanilla extract
• ▢ 1/8 teaspoon 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 granulated sugar and cooled, melted butter. Spray a pie pan or spring-form pan (I use a 9-inch pie pan) with cooking spray and press the cookie crust evenly along the bottom and about 1 inch up the sides. Place in the freezer while preparing the filling.
• Nutella Filling: In a large bowl, add softened cream cheese. Beat with a hand mixer until smooth and creamy with no lumps, about 30 seconds to 1 minute. Add Nutella, vanilla extract, and salt. Beat for 1–3 minutes or until combined and smooth. Add in 6 ounces (3/4 cup, 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 heavy cream, powdered sugar, vanilla, and 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 overbeating. Near the end of the time, taste and adjust sugar to preference.
• 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 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 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 prevent a bumpy pie texture. Unwrap completely and microwave in 10–15 second bursts, flipping each time, for 30–40 seconds total. Avoid melting; it should just be softened.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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