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Nutella Pie

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


  • 9 inch pie pan


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)


  • 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.


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.


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