Nutella Cream Pie

Fans of the popular chocolate-hazelnut spread will swoon for this decadent Nutella cream pie. Glide your fork through layers of rich chocolate-hazelnut ganache, an ultra-creamy Nutella filling, and an Oreo cookie crumb crust. Top the pie with crunchy toasted hazelnuts and some fluffy whipped cream spiked with hazelnut liqueur. This is a dream dessert for anyone who can’t resist a spoonful (or three) of Nutella!

This is the kind of (nearly) no-bake dessert that’s fancy enough for guests and special occasions, but easy enough to whip up whenever that Nutella craving hits. It needs time to chill, so it’s a great make-ahead dessert… but that also means delayed satisfaction of your craving… both pros and cons here!

Every bite combines cool, creamy, crunchy, and chocolatey textures for the most satisfying result. And the ingredients themselves are simple, everyday staples that turn into something truly special when combined.

4 Parts to Nutella Cream Pie

1. Oreo Crust
2. Nutella Cream Filling
3. Chocolate Ganache
4. Whipped Cream (spiked with hazelnut liqueur, if you like!)

Here’s everything you need:

While the full written recipe is below, here I’ll walk you through each component so you know exactly what to do and how to time everything efficiently. The process is almost identical to my beloved peanut butter pie, and after making that one more times than I can count, I’ve learned all the best ways to streamline each step!

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Start With the Oreo Crust

We’re using the same simple technique found over on my Oreo crust recipe page. Pulse the Oreos (the whole Oreo, including the chocolate cookies and the filling) into a fine crumb, then combine the Oreo crumbs with some melted butter. Just 2 ingredients and very easy.

Press the mixture firmly into a pie dish and bake the crust. I recommend beginning with this step so the crust has time to cool down before assembling. This is the only layer that requires baking—the rest of the recipe is completely no-bake.

A Biscoff pie crust would also taste excellent with this chocolate-hazelnut pie filling, if you’d like to try that instead!

Chocolate Ganache Topping

I recommend making the chocolate ganache next, so it can briefly cool and thicken while you make the Nutella cream pie filling. If it’s too hot, it will start to break down the filling underneath it.

You only need 2 ingredients for classic chocolate ganache: chocolate and heavy cream. Simply pour warm cream over finely chopped chocolate and stir until smooth. See my chocolate ganache page if you need extra help with it.

You can turn this into a chocolate-hazelnut ganache for this Nutella pie, if you’d like. Stir in a couple teaspoons of hazelnut liqueur, such as Frangelico. (Which is what you can also add to the whipped cream topping!)

Nutella Cream Pie Filling

You need just 5 ingredients for this rich and delicious filling: heavy cream, Nutella (obviously!), cream cheese, confectioners’ sugar, and vanilla extract. You can’t really taste the cream cheese; rather, all you taste is extra creamy Nutella goodness. Buy the big jar of Nutella because you need quite a bit for this pie! The steps will remind you of this crème de menthe pie.

Start by whipping the heavy cream to turn it into whipped cream. In a separate bowl, beat the other 4 ingredients together, then gently fold the whipped cream into the Nutella mixture. The result is a creamy, airy filling.

Let me show you that in photos.

Here is the Nutella mixture. It’s thick and can look separated. That’s ok; it will come together and smooth out when you fold in the whipped cream.

Here is the whipped cream, and then the whipped cream being folded into the Nutella mixture.

Here is the filling after the whipped cream has been fully incorporated. Smooth and creamy. Spread it into the cooled Oreo crust:

Spread the thickened chocolate ganache on top and, for extra texture and flavor, sprinkle with chopped toasted hazelnuts and flaky sea salt before the ganache sets.

Give the pie plenty of time to chill in the refrigerator, at least 6 hours or overnight if you can. It won’t slice unless it has fully set, so this is one dessert that truly benefits from being made ahead.

Spiked Whipped Cream? Don’t Mind if I Do

With some of the same ingredients you used in the filling, make some fresh whipped cream to garnish the pie before serving. The whipped cream isn’t super sweet; it’s light and fluffy, which pairs perfectly with the rich ganache-covered pie. I like to whip the cream with a splash of hazelnut liqueur for a little grownup flavor, but this is totally optional!

I usually garnish the pie just before serving because the whipped cream could begin to weep on the soft ganache. You’ll want to wait until the filling has set.

This pie is everything we love in a dessert: rich flavor, beautiful contrasting layers, a wow factor, and a make-ahead schedule that actually works in our favor! Whether you’re serving it for a special occasion, or as a casual weeknight dessert, this Nutella cream pie is comfort in every bite.

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