No Bake Nutella Pie

Nutella pie with Oreo crust, whipped cream topping and chocolate drizzle on top

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.

Prep Time30

Chilling4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: No Bake Nutella Pie, Nutella Pie

Servings: slices

Author: Fiona Dowling

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.

Nutrition