Nutella Pie
Nutella Pie is pure indulgence with a rich Oreo® crust, creamy Nutella filling, and fluffy whipped cream on top. No oven needed—just deliciousness!
Servings: 8 servings
Cost: $8.97
Equipment
- Pie pan 9-inch
Ingredients
Oreo Crust
- 25 regular Oreo cookies
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter
Nutella Filling
- 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®
Whipped Cream Topping
- 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.
Notes
Note 1: Soften cream cheese to prevent a bumpy pie texture. Unwrap completely and microwave in 10–15 second bursts, flipping each time, for 30–40 seconds total. Avoid melting; it should just be softened.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 8servings | Calories: 552kcal | Carbohydrates: 41.2g | Protein: 10.4g | Fat: 40.8g | Cholesterol: 50.6mg | Sodium: 429.6mg | Fiber: 2.7g | Sugar: 24.5g