Home > Desserts > Nutella Pie Nutella Pie March 12, 2020 | 37 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. 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. How to make Nutella Pie The descriptions below correlate with the photo collages in this post. Add cream cheese to a large bowl; make sure it is softened to room temperature. Beat with a hand mixer until smooth and creamy. Add in the Nutella, vanilla extract, and salt. The salt helps to intensify flavors and balance the sweetness. Mix until combined; the texture is unusual here, but don’t worry! Fold in the fully thawed whipped topping with a spatula. Continue to fold in the whipped topping until completely incorporated. Make the Oreo crust (see text above the photo collage) and press it firmly into the pan. 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Nutella Pie 5 from 9 votes - Review this recipe Creamy, sweet Nutella Pie has a thick Oreo® cookie crust and fresh whipped cream on top. No baking is required for this easy recipe! SAVE TO RECIPE BOX Print Recipe Nutella Pie 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Creamy, sweet Nutella Pie has a thick Oreo® cookie crust and fresh whipped cream on top. No baking is 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 Author Chelsea Lords Cost $8.97 Equipment9 inch pie pan IngredientsOreo Crust▢ 25 regular Oreo cookies▢ 3 tablespoons white sugar▢ 4 tablespoons unsalted butterNutella 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 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)US - Metric USMetric InstructionsOREO 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 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 NotesNote 1: 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 don’t want the cream cheese melted at all; just softened. Nutrition FactsServing: 8servings | Calories: 552kcal | Carbohydrates: 41.2g | Protein: 10.4g | Fat: 40.8g | Cholesterol: 50.6mg | Sodium: 429.6mg | Fiber: 2.7g | Sugar: 24.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
You also had me at Nutella! And those chocolate curls make this almost too pretty to eat (except I would totally devour this in 2 seconds). Reply
Oh wow I can’t get over how gorgeous this pie looks, Chelsea! Nutella is my weakness and I’m loving that you made it into a frozen treat. It sounds SO good! Pinned! Reply
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! Reply
I have to make this for Father’s Day, my father and also father in law are staying with us now, so them men will feel the love with so much chocolate, my husband and little boy would definitely appreciate this dessert. Reply
Oh wow that looks fabulous! Just the right amount of chocolate 🙂 Looks like the perfect dessert for a hot summer day! Reply
Death by chocolate kind of cake is always the best kind 🙂 And a frozen Nutella version?? Count me in!! Reply
this does look rich but in a GOOD way! so creamy and I love the the crust is also chocolate! 😉 and that’s its cold/freezer PERFECT for a summer b-day cake! happy weekend girl! Reply
I used to work at a coffee house whose chocolate mousse pie couldn’t possibly be beat…but it looks to me like you may have done it! This looks amazing Chelsea, and I love love love those little chocolate curls 🙂 Reply
I went and bought all the ingredients and when I got home I realized that I didn’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 didn’t use cool whip. I used whipped cream in the filling and on top. 😊 Reply
I have now made this recipe twice. My crust comes out a little too crumbly. Any ideas why this could be? Reply
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 Reply
Yes, left the cream filling in and I used regular Oreos. I made another one today. I will see how it turns out. 😊
Can I use real whipped made from heavy whipping cream instead of cool whip in the body of the pie Reply
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! Reply
Hi, I’m making this recipe today for a luncheon and I’m just wondering if I should put the whipped cream on before traveling? How long does it last on the pie before becoming watery? Reply
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! 🙂 Reply
This pie is SO easy to make and tastes absolutely amazing. It’s the perfect dessert for summer or really any time of the year! Reply
