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.

A decadent slice of nutella pie, crowned with whipped cream and chocolate shavings, on a plate with a spoon, inviting a bite.

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.

Oreos being blended into fine crumbs and combined with other ingredients to form a perfect pie crust.

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.

Quick Tip

If you want to make this quick-and-easy recipe even quicker and easier, you can purchase a pre-made Oreo crust! You’ll find them in the baking goods section of the store, near the other pre-made pie crusts.

Stages of rich chocolate hazelnut filling preparation before it's decadently layered into the oreo crust for the nutella pie recipe.

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.

A chocolate bar being artfully shaved, with delicate curls of chocolate garnishing the 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.

Tempting nutella cookie pie, with a clean cut indicating a slice ready to be lifted out, showcasing its luscious layers.

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]

An irresistible slice of dessert with a bite taken out, revealing its delicious layers.

More delicious desserts

5 from 11 votes

Nutella Pie

Creamy, sweet Nutella Pie has a thick Oreoยฎ cookie crust and fresh whipped cream on top. No baking is required for this easy recipe!
Prep Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 8 servings

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 hazelnut spread
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 6 ounces frozen whipped topping fully thawed (such as Cool Whipยฎ)

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:ย 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 the freezer while preparing the filling.
  • NUTELLA FILLING: In a large bowl, add the 8 ounces of 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 (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 1/2 cup heavy whipping cream, 1 tablespoon powdered sugar, 1 teaspoon vanilla, and 1/8 teaspoon (a 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 your 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 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:ย Cream cheese: 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 donโ€™t want the cream cheese melted at all; just softened.

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.

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

More Recipes You'll Love

5 from 11 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




41 Comments

  1. Scott Lefferts says:

    5 stars
    I made this pie for Thanksgiving, and it was a big hit. Will make it again. One note, 6 ounces or 3/4 of the Cool Whip package is actually 1 and 1/2 cups.

    1. Chelsea says:

      Yay! So happy to hear this! And thanks so much for that Scott! ๐Ÿ™‚

  2. Ashley says:

    Hi,

    After the pie sets in the freezer for 3 hours, should I store it in the freezer or the fridge overnight to use tomorrow?

    1. Chelsea Lords says:

      yes store in fridge!

  3. Cara says:

    5 stars
    This pie is SO easy to make and tastes absolutely amazing. Itโ€™s the perfect dessert for summer or really any time of the year!

    1. Chelsea says:

      YAY! So thrilled you enjoyed this! Thanks Cara! ๐Ÿ™‚

  4. Victoria says:

    Hi, Iโ€™m making this recipe today for a luncheon and Iโ€™m just wondering if I should put the whipped cream on before traveling? How long does it last on the pie before becoming watery?

    1. Chelsea Lords says:

      If you can save the whipped cream till you get there that would be best! And the pie is great in the fridge for 3-4 days! ๐Ÿ™‚

  5. Anna says:

    Looks amazing! Can’t wait to make these!

    1. Chelsea Lords says:

      I hope you enjoy! Thanks Anna! ๐Ÿ™‚

  6. Aulbrie says:

    Hello! I am planning to make this pie for an upcoming bridal shower. Wondering if I could make the pie the day before – if so, would you leave in the freezer overnight? How long would you set it out before serving? And would you wait to do whipped cream day of? Let me know. Thanks!

  7. Linda says:

    Can I use real whipped made from heavy whipping cream instead of cool whip in the body of the pie

    1. Chelsea Lords says:

      Absolutely! Just make sure you add the same amount! Hope you enjoy!

  8. Liz M says:

    5 stars
    I went and bought all the ingredients and when I got home I realized that I didnโ€™t have a pie plate!!

    So I made it instead like a small icebox cake. It looked good and I tasted the whipped cream and filling and they were both delish. It is the fridge right now chilling n

    The only thing I did different was that I didnโ€™t use cool whip. I used whipped cream in the filling and on top. ๐Ÿ˜Š

    1. Chelsea Lords says:

      Great idea! ๐Ÿ™‚

      1. Liz M. says:

        I have now made this recipe twice. My crust comes out a little too crumbly. Any ideas why this could be?

        1. Chelsea Lords says:

          What Oreos do you use? Do you leave the creme filling in? The recipe relies on the creme filling being left in and regular Oreos! Hope that helps

          1. Liz says:

            Yes, left the cream filling in and I used regular Oreos. I made another one today. I will see how it turns out.

            ๐Ÿ˜Š

          2. Chelsea Lords says:

            Awesome! Let me know! ๐Ÿ™‚

  9. Julie says:

    This recipe looks fantastic.

  10. Abha Mehra says:

    5 stars
    hey your recipies are so amazing! I wish to make Frozen Nutella Pie.