Description
Rich, creamy, and irresistible—this Nutella cream pie delivers decadence in every bite. Glide your fork through layers of chocolate 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.
Ingredients
Crust
- 22 whole Oreo cookies (250g; not Double Stuf)
- 4 Tablespoons (56g) unsalted butter, melted
Ganache
- 6 ounces (170g) semi-sweet chocolate, finely chopped*
- 3/4 cup (180g/ml) heavy cream
- 2 teaspoons Frangelico hazelnut liqueur (optional)
Filling
- 1 cup (240g/ml) heavy cream, cold
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 and 1/3 cups (375g) Nutella
- 1/2 cup (60g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Toppings
- 1/4 cup (30g) chopped toasted hazelnuts*
- flaky sea salt
- whipped cream (add 2 Tbsp Frangelico hazelnut liqueur with the sugar, if desired)
Instructions
- Preheat the oven to 350°F (177°C).
- Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. (See this Oreo crust page for more success tips if needed.) Bake for 10 minutes. Allow to cool completely.
- Make the ganache: Place chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. As soon as it begins to simmer, immediately remove from heat and pour over the chocolate. Let sit for 2–3 minutes to soften the chocolate, then pour in the hazelnut liqueur, if using. Stir gently until the ganache is smooth. Set aside at room temperature and allow to slightly cool and thicken.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. Spoon the whipped cream into a bowl and set aside. If using a stand mixer, switch to the paddle attachment. Using the same mixing bowl (no need to rinse it out), beat the cream cheese on medium-high speed until completely smooth and no lumps remain. Scrape down the sides of the bowl with a spatula and beat again as needed. Add the Nutella, confectioners’ sugar, and vanilla extract, and beat until combined. Mixture will be thick and may look separated; that’s ok. Gently fold the whipped cream into the Nutella mixture until smooth and combined.
- Spread the filling into the cooled crust; I use a small offset spatula for this.
- Spread the ganache on top of the filling. Sprinkle with hazelnuts and flaky sea salt.
- Chill the pie in the refrigerator for at least 6 hours and up to 48 hours. If chilling for longer than a day, loosely cover it.
- Garnish the pie: Make the whipped cream (add 2 Tablespoons hazelnut liqueur when you add the sugar, if desired) and pipe around the edges of the pie. I used Ateco 826 piping tip for the pictured pie.
- Slice and serve cold. Cover leftover pie and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This pie can be frozen for up to 3 months. It’s tasty frozen or you can let it thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowls | 9-inch Pie Dish | Cooling Rack | Small Saucepan | Electric Mixer (Handheld or Stand) | Silicone Spatula | Small Offset Spatula | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip
- Oreo Crust: Use regular Oreos, not Double Stuf. See my Oreo crust page for extra help and shaping tips.
- Chocolate for Ganache: I recommend using semi-sweet or bittersweet baking chocolate, typically sold in 4-ounce (113g) bars. I like Ghirardelli and Baker’s brands. Avoid using chocolate chips because they don’t melt as nicely. See my chocolate ganache page for more information as well as troubleshooting tips.
- How to Toast Nuts: If you are starting with raw hazelnuts, I recommend toasting them to enhance their flavor. Spread the nuts on a lined baking sheet and bake in a 300°F (149°C) oven for 6 to 8 minutes or until fragrant. Give the pan a shake halfway through for even browning. Cool completely before using.
- Can I Make This Without Nutella? Unfortunately no. Instead, try Peanut Butter Pie (which is similar!), French Silk Pie, or this Chocolate Mousse Pie. If you’d like to use a homemade chocolate hazelnut spread for this pie, you certainly can—though I haven’t tested it myself. Homemade versions are usually thinner, so I recommend starting with about 1 cup (250g) instead.
- Can I Use a Different Crust? Yes! Try this with a Biscoff cookie crust or graham cracker crust. You’ll still bake the crust for 10 minutes as instructed in step 2.