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
- Oreo Crust
- Nutella Cream Filling
- Chocolate Ganache
- 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!
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.
Nutella Cream Pie
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 7 hours (includes chilling)
- Yield: 1 9-inch pie
- Category: Dessert
- Method: Whipping
- Cuisine: American
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.
Reader Comments and Reviews
This was really good! It was really nice and rich and creamy! I added some Nutella to the ganache instead of using the liqueur and it turned out great! I also hand cracked, skinned, cleaned, and roasted hazelnuts and it can be a lot of work, but it was a lot of fun!
Made for Thanksgiving and it was a hit. Several layers and they blend well together and top it off with the whipped cream. I did purchase and utilize the hazelnut liqueur. Actually, several people were using the hazelnut liqueur whipped cream on their pumpkin pie intentionally. Received only compliments on this pie.
This recipe was easy to make and everyone loved it!
An exquisite taste and bake. Super tasty
This pie was a huge hit at our family’s Thanksgiving! Kids and adults alike enjoyed. The toasted hazelnuts and flaked sea salt on top were extra additions that put it in the favorite pie category! Will make again 🙂
The Oreo crust and ganache really bring it together!
Ended up making this twice since it was both tasty and easy to make!
I made this pie for Thanksgiving omitting the frangelico and chopped hazelnuts. It was absolutely delicious! My family loved it.
This was a big hit with our guests!
Tyvm sally I made Nutella pie don’t know how to post it
This pie was so delicious! The filling and crust were immaculate and I loved the toasted hazelnuts on top. I had more than enough ganache for the topping.
Very easy recipe and very delicious. Everything set up perfectly! Will definitely be making again!
This pie looks amazing, but it’s very rich, and my family was concerned about the amount of calories.
This was amazing!
Silky smooth and delicious! A decadent treat that’s easy to make.
This was the star of our family Thanksgiving desserts. Great for kids and adults! That ganache layer was absolutely amazing!
Fun to make and delicious!
a new must have at our thanksgiving!
This was so easy to make and a big hit at our Thanksgiving. We will definitely make this one again!
The pie was very easy to make and the flavor was great. Unfortunately, it didn’t hold its shape when I served it. I had chilled it beforehand, but after bringing it to dinner, it had to sit out due to limited refrigerator space. By the time we cut into it, the texture had softened so much that it was more like a pudding than a firm pie.
I made Nutella pie its awesome I’ll be putting pic up soon it’s in frig
I made the butterscotch pie for the challenge. It was delicious but I did have some troubles with the crust. I need more practice !
I didn’t think I would like this pie, but oh my word! It’s so delicious! I will definitely be making this again.
This pie was decadent and delicious. It was devoured by family, and one person went back for a second and third slice! It was easy to make. It is very sweet with a thick layer of ganache. A little goes a long way with this pie.
I made it for my husband’s birthday and he loved it! I made it for thanksgiving too and added a cheesecake layer. It was amazing!
I made it for my son’s first birthday on Thanksgiving. Everybody loved it. Ir was amazing!
So easy to make and so delicious. I did realize I should have blended my Oreos to a finer crust, but even with larger chunks it still turned out delicious.
This was pretty good!!
What’s not to like?? If anyone was wondering how Nutella can be made better, the answer is cream cheese! Great recipe, thanks Sally!
This was delicious, but I may forego the ganache next time – it overpowered the hazelnut flavor a bit.