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® in strawberry Nutella Crepes or Chocolate Dip for Fruit.
The Best Nutella Pie
This chocolate cream pie is one of my all-time favorites. As a huge Nutella fan, I had to make a version with my favorite spread. A chocolate Nutella pie was the perfect combo, and it didn’t disappoint.
The smooth, rich chocolate filling has a subtle hazelnut flavor from the Nutella. The thick Oreo crust is the perfect base, and the creamy, chocolatey filling has just a hint of tang from the cream cheese. Whipped cream and chocolate curls on top finish it off perfectly.
Oreo Crust
The Nutella Pie base is an Oreo crust—so delicious! Just crush the Oreos, mix with sugar and butter, and press into the pan.
Quick tips:
- Make sure the Oreos are crushed completely to avoid uneven slices.
- Let the melted butter cool a bit before mixing to keep the crust from getting greasy.
- Press the crust firmly with the bottom of a metal measuring cup for an even, smooth base.
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
- Make Oreo Crust: Let the butter cool a bit before mixing so the crust doesn’t get greasy.
- Make Nutella Filling: Make sure the cream cheese is soft for a smooth texture.
- Whipped Cream: Start on low speed and gradually go higher to avoid splashing.
- Decorate: Don’t smooth out the whipped cream too much; a little texture looks great.
- Serve and Store: Only top the slices you’re serving right away—whipped cream can get watery if left on too long.
Nutella Pie Chocolate Curls
Top the Nutella Pie with chocolate curls—they’re super easy to make!
- Use a chocolate bar—I like Lindt® Dark Chocolate with Sea Salt.
- Unwrap the bar, and with a vegetable peeler, shave the side of the bar directly onto the pie.
Nutella Pie Tips
- Soften the cream cheese to avoid lumps. Unwrap it, then microwave in 10-15 second bursts, flipping each time, for 30-40 seconds. Don’t melt it—just soften.
- Use fully thawed whipped topping. Let it warm up to room temperature, or it won’t mix well into the pie.
- Use real Nutella. It’s the star of this pie, and no other hazelnut spread tastes as good.
Storage
Store leftover Nutella Pie in an airtight container in the fridge for up to 3 days. If you have extra whipped cream on top, remove it before storing to prevent it from getting watery.
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
Nutella Pie
Equipment
- Pie pan 9-inch
Ingredients
- 25 regular Oreo cookies
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter
- 1 (8-ounce) package cream cheese full-fat, softened to room temperature, see note 1
- 1-1/2 cups Nutella hazelnut spread
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces frozen whipped topping fully thawed, such as Cool Whip®
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 chocolate bar dark or milk chocolate
Instructions
- Oreo Crust: Blend or pulse the Oreos (cookies plus filling) until they resemble fine crumbs. Mix the crumbs with the granulated sugar and cooled, melted butter. Spray a pie pan or spring-form pan (I use a 9-inch pie pan) with cooking 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 softened cream cheese. Beat with a hand mixer until smooth and creamy with no lumps, about 30 seconds to 1 minute. Add Nutella, vanilla extract, and salt. Beat for 1–3 minutes or until combined and smooth. Add in 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 heavy cream, powdered sugar, vanilla, and 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 overbeating. Near the end of the time, taste and adjust sugar to 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 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 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 Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this pie for Thanksgiving, and it was a big hit. Will make it again. One note, 6 ounces or 3/4 of the Cool Whip package is actually 1 and 1/2 cups.
Yay! So happy to hear this! And thanks so much for that Scott! 🙂
Hi,
After the pie sets in the freezer for 3 hours, should I store it in the freezer or the fridge overnight to use tomorrow?
yes store in fridge!
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!
YAY! So thrilled you enjoyed this! Thanks Cara! 🙂
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?
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! 🙂
Looks amazing! Can’t wait to make these!
I hope you enjoy! Thanks Anna! 🙂
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!
Can I use real whipped made from heavy whipping cream instead of cool whip in the body of the pie
Absolutely! Just make sure you add the same amount! Hope you enjoy!
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. 😊
Great idea! 🙂
I have now made this recipe twice. My crust comes out a little too crumbly. Any ideas why this could be?
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
Yes, left the cream filling in and I used regular Oreos. I made another one today. I will see how it turns out.
😊
Awesome! Let me know! 🙂
This recipe looks fantastic.
hey your recipies are so amazing! I wish to make Frozen Nutella Pie.