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Easy No-Bake Chocolate Nutella Cream Pie with an Oreo cookie crust. This creamy Nutella pie is so decadent and delicious!
It is Pie Week here on Modern Honey where we share all things pie. I have been brainstorming and creating new and delicious pie recipes for you, just in time for Thanksgiving.
We are starting off with a bang with my Chocolate Nutella Cream Pie Recipe made with a silky, luxurious Nutella cream filling on top of a chocolate Oreo crust and topped with chocolate ganache and fresh whipped cream. It is heavenly!
I love making my Nutella Cheesecake Mousse recipe and I decided to turn that no-bake filling into a decadent dessert.
You are going to love this Chocolate Hazelnut Cream Pie and I am sharing all of the reasons why. You are going to impress your guests with this pie!
Why you will love this recipe:
- This looks like a fancy dessert but it is so easy to make! You can decorate it with piped homemade whipped cream and Ferrero Rocher hazelnut chocolates.
- It has a no-bake filling which makes it extra simple. You can whip up the filling in a food processor or blender to make it extra smooth and creamy.
- It is rich and decadent while still being light and creamy. The chocolate ganache on top just puts it over the top!
Nutella Cream Pie Ingredients:
This is such a simple chocolate hazelnut cream pie and the Nutella cream filling is made with only four ingredients.
NUTELLA CREAM PIE FILLING:
- Nutella Chocolate Spread — this popular chocolate hazelnut spread is the base for this filling.
- Cream Cheese — use softened full-fat cream cheese in this filling.
- Powdered Sugar — adds the perfect amount of sweetness to offset the tang from the cream cheese.
- Heavy Cream — I suggest using heavy whipping cream and whipping this in another bowl and folding it into the chocolate hazelnut cream filling to keep it light and fluffy.
OREO CRUST:
- Oreo Cookies — use classic Oreo cookies.
- Butter — if you use unsalted butter, add a pinch of salt for flavor.
CHOCOLATE GANACHE:
- Chocolate — use your favorite type of chocolate depending on if you want it to be a dark chocolate ganache or a milk chocolate ganache or a mixture of both. I like to do half milk and chocolate and half semi-sweet chocolate.
- Heavy Cream — use heavy cream to make the silkiest, creamiest ganache.
OPTIONAL TOPPINGS: Homemade Whipped Cream, Ferrero Rocher
How to make Nutella Pie:
If you want to make this completely no-bake, you can place the oreo crust in the freezer instead of baking it. Scroll below for the detailed recipe card with ingredient amounts and instructions.
- Start by making the Oreo crust. I suggest using a food processor, if you have one. Place the oreo cookies and butter in the food processor and pulse until you have fine crumbs.
- Press into a springform pan or 9-inch deep pie pan. If you use a classic 9-inch pie pan, you will have a lot of extra Oreo crust. I prefer to use a springform pan. Bake at 375 degrees for 8 minutes. Let cool.
- Make the filling by creaming together with a mixer or in a food processor, the Nutella, cream cheese, and powdered sugar until smooth and creamy.
- In another bowl, beat the whipped cream until soft peaks form. Carefully fold into the chocolate Nutella cream mixture, until no white streaks remain.
- Spread evenly onto the cooled crust, cover, and place in the refrigerator while you make the chocolate ganache.
- To make the chocolate ganache, place the chocolate and heavy cream in a microwave-safe bowl. Heat at half power in 30-second increments, stirring after each time until the chocolate is melted and creamy.
- Remove the pie from the refrigerator, and pour chocolate ganache over the pie, and spread with a spatula.
- Let chill for 3-4 hours. When ready to serve, make homemade whipped cream and pipe onto the pie. If you desire, place ferrero rocher chocolates around the pie and sprinkle with hazelnuts.
Top Tip
Use a springform pan to make it easy to cut slices of the pie.
Frequently Asked Questions:
Absolutely! You can use my all-butter pie crust recipe for a classic pie crust or you can also use a graham cracker crust recipe.
Yes! If you don’t want to wait 3-4 hours, you can place the pie in the freezer for about 2 hours.
Substitutions and Variations:
If you don’t want the chocolate ganache topping, you can top it with freshly whipped cream instead.
You can substitute graham crackers for Oreos for a graham cracker crust.
Storage Tips:
This pie needs to be chilled since it has a cream filling. Cover tightly with foil or plastic wrap and place in the freezer until ready to serve. Any leftovers can be kept in the refrigerator.
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Nutella Pie
Ingredients
Oreo Crust:
- 36 Oreo Cookies *
- 8 Tablespoons Butter (1 stick or 1/2 cup)
Nutella Cream Filling:
- 8 ounces Cream Cheese
- 1 1/2 cups Nutella
- 1/4 cup Powdered Sugar
- 1 cup Heavy Cream (whipped)
Chocolate Ganache:
- 6 ounces Chocolate (1 cup)
- 3 Tablespoons Heavy Cream
Whipped Cream (optional)
- 1 cup Heavy Cream
- 3 Tablespoons Powdered Sugar
- Ferrero Rocher, Hazelnuts, Chocolate Shavings (optional garnish)
Instructions
- Preheat oven to 375 degrees. Place the Oreo cookies and butter in the food processor and pulse until you have fine crumbs. Press into a springform pan or 9-inch deep pie pan. If you use a classic 9-inch pie pan, you will have a lot of extra Oreo crust. I prefer to use a springform pan. Bake for 8 minutes. Let cool. If you want to make this no-bake, place the oreo crust in the freezer for 15 minutes.
- Make the filling by creaming together with a mixer or in a food processor, the Nutella, cream cheese, and powdered sugar until smooth and creamy.
- In another bowl, beat the whipped cream until soft peaks form. Carefully fold into the chocolate Nutella cream mixture, until no white streaks remain.
- Spread evenly onto the cooled crust, cover, and place in the refrigerator while you make the chocolate ganache.
- To make the chocolate ganache, place the chocolate and heavy cream in a microwave-safe bowl. Heat at half power in 30-second increments, stirring after each time until the chocolate is melted and creamy.
- Remove the pie from the refrigerator, and pour chocolate ganache over the pie, and spread with a spatula. Let chill for 3-4 hours.
- When ready to serve, make homemade whipped cream and pipe onto the pie. If you desire, place ferrero rocher chocolates around the pie and sprinkle with hazelnuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is incredible! The Nutella filling was sooo light and delicious! Definitely will be making this pie for Thanksgiving.
Love the taste and the smoothness of this pie. But twice now, the filling is way too runny. It slices well, but two minutes later it’s melting on the plate. How can I give it more lasting firmness?
Winner of the best pie this year at our TG dinner!
This was THE most popular pie at our Thanksgiving this year. Not only was it beautiful, but it was delicious AND very easy to make. It looks like something I bought from a gourmet bakery. Thanks for making me so popular at my dinner this year.
Soooo good! I made it for Thanksgiving dinner and it dissapeared.
Hi – The recipe looks amazing!
Can I make this in advance and store it in the freezer for a few days?
If yes, should I move to the refrigerator before serving?
Thank you!
This pie is AMAZING! So decadent and delicious!
Hi – do you know if you can make it in advance and store in the freezer?
All Good 💯