Nutella Pie
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This Nutella pie is super creamy with a silky smooth texture, delicious Nutella flavor and crunchy Oreo crust. It’s 100% no bake, super simple, and delicious with whipped cream on top.
This Nutella pie is somewhere in between a Nutella cheesecake and a chocolate mousse. The pie filling is incredibly creamy, with a light and airy texture. Then it’s paired with a thick Oreo crust (you could use a graham crust instead), and more whipped cream. I like to think of this as the sister recipe to my Biscoff pie and peanut butter pie recipes.
Method
Jump to RecipeStart with the crust:
- Crush the Cookies. We’re using the whole Oreos for the best flavor – wafers and filling. You can do this in a food processor or by placing them in a freezer bag crushing them with a rolling pin.
- Mix in the Butter. Do a few short bursts in the food processor, or mix together with a fork in a small bowl.
- Form the Crust. You want to pack it down tightly, but not too tightly or else it can get difficult to slice.
- Chill. Pop in the fridge as you make the filling.
Then for the no bake, Nutella cream filling:
- Whip the Cream. You want stiff peaks to form. Set aside.
- Beat the Cream Cheese, Nutella and Powdered Sugar. Keep mixing until the mixture is completely smooth and creamy. There should be no lumps. You will need to turn off the mixer and scrape down the sides and bottom of the bowl a few times.
- Fold the Whipped Cream into the Cream Cheese Mixture. Go gently to keep the light and airy texture of the whipped cream. Use a rubber spatula or wooden spoon.
- Spoon into the Crust. Then smooth the top with an offset spatula.
The pie will then chill in the fridge for at least 6 hours before serving, or overnight. Before serving, I like to add additional whipped cream on top. I also added a drizzle of melted chocolate. It’s equally delicious with a drizzle of Nutella – just warm up the Nutella in the microwave first so that it’s easy to drizzle.
Recipe Tip
This recipe uses 3/4 cup Nutella in the pie filling, plus optionally a few extra tablespoons for a Nutella drizzle on top. One 13 ounce (400 gram) jar is enough for the filling plus a little extra to drizzle on top.
Easy, creamy, totally no bake, and perfect for anyone who loves Nutella – this no bake Nutella pie is simply perfection. Here are some of my other favorite Nutella recipes:
No Bake Nutella Pie
Equipment
- 9-inch (23 cm) pie plate
Ingredients
Oreo Pie
- 30 Oreo cookies, wafers and filling
- 1/3 cup unsalted butter (75 grams) , melted
Nutella Pie Filling
- 3/4 cup whipping cream (180 ml) , 33-35% MF, cold from the fridge
- 8 ounces cream cheese (226 grams), full fat, brick-style
- 3/4 cup powdered sugar (82 grams)
- 3/4 cup Nutella
Whipping Cream Topping
- 1/2 cup whipping cream (120 ml), 33-35% MF
- 1 tablespoon powdered sugar
- 2 ounces chocolate (28 grams), finely chopped or
- 2-3 tablespoons Nutella
Instructions
Oreo Crust
- Crush the whole Oreo cookies in a food processor until they're fine crumbs. Alternatively, you can place the cookies in a freezer bag and crush with a rolling pin.
- Mix the cookie crumbs with the melted butter. I do this in a bowl with a fork. You can also add the melted butter to your food processor (with the crumbs) and do a few short pulses.
- Press the mixture into your pie plate, forming a crust along the bottom and up the sides.
- Place in the fridge as you make the filling.
Nutella Pie Filling
- In a medium bowl, beat the whipping cream until stiff peaks form. Set aside.
- In a separate large bowl, beat together the cream cheese, Nutella and powdered sugar until smooth and creamy. The mixture will be thick. Turn off the mixer and scrape down the bottom and sides of the bowl a few times to ensure there is no cream cheese stuck to it.
- Fold the whipped cream into the cream cheese mixture using a rubber spatula. Do this gently. When finished, the mixture should be smooth and glossy and you shouldn't see streaks of whipped cream.
- Spoon the filling into the pie crust and smooth into an even layer using your rubber spatula or an offset spatula.
- Cover the pie plate and refrigerate for at least 4 hours before serving.
Whipped Cream Topping
- In a medium bowl, beat the whipping cream and powdered sugar until medium peaks form.
- Dollop the whipped cream on top of the pie, creating a fluffy cloud type shape.
- Optionally, melt the chocolate – either in a double boiler over gently simmering water or in the microwave using 45-second intervals on medium power, and stirring between each interval. If using Nutella, spoon into a microwave safe container and microwave for about 30 seconds on medium power. Drizzle over the top of the pie. Return to the fridge until ready to serve.
- When serving, slice with a sharp knife. Be sure to slice all the way through the crust. The first piece is always a little messy.
Notes
- Whipping Cream: Whipping cream can be substituted with thawed whipped topping (such as Cool Whip). Measure out 1 1/2 cups for the pie filling, and 1 cup for the topping. Skip Step 1 of the pie filling, and fold in the 1 1/2 cups whipped topping in Step 3.
- Nutella: Any brand of chocolate hazelnut spread will work. However, I do not recommend any where the oil sits on the top or homemade, because the oil can separate and cause the pie to not set properly.
- Storage: Store covered in the fridge for up to 4 days.
- Freezing: While this pie can technically be served frozen, I find the Oreo crust very hard to slice when it’s been frozen.
- Nutrition: Details provided are an estimate only and based on 1 slice with whipped cream topping, assuming the pie is sliced into 8 uniform pieces. You can likely get 10 smaller slices from this recipe.
