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 so incredibly delicious! I was genuinely shocked at how good it was and everyone at Thanksgiving loved it! My only criticism is really that hazelnuts are hard to find in my area. Not sure where people get them so maybe if you are going to make it, make sure you have some nearby! Otherwise, super easy pie to make!
This pie was much easier to make than I expected. Being able to make it ahead and freeze was really convenient. It was a huge hit at our Thanksgiving dinner!
This pie was so decadent. Everyone raved about it. I will definitely make it again!
This was a fun pie to make for Thanksgiving! I used the Bonne Maman chocolate hazlenut spread instead of Nutella. I also used one of Sally’s chocolate tart crusts instead of doing an Oreo crust. Both of those made it less sweet than it would have been otherwise, and the toned-down sweetness was great.
We loved the pie and it won first place in a Thanksgiving dessert competition! The ganache was a little thick so it felt extra rich; I might put a little less on next time. Delicious the next day as well!
Everyone loved it!
It was a hit! Rich and decadent.
This recipe was a hit at my son’s birthday dinner. Super rich and delicious! It was surprisingly easy to put together.
This pie was stunning, easy to make, and a hit at the event I baked it for! I will absolutely be making it again in the future.
My family thought this was great. We will make again!
This pie was delicious, beautiful, and easy to make! It received rave reviews by my friends and family.
I made the crust with GF Oreos and it turned out really well.
Holy cow. This pie was AMAZING! I made it for Thanksgiving and my brother said it was like a Ferrero Rocher in pie form. And I agree! It’s fairly simple, but looks and tastes like a million bucks.
Delicious and easy! My son is allergic to hazelnuts, but not Nutella–I know, super weird–so I had to leave the nuts off the top. I think the fresh nuts definitely would have added to the flavor.
I made this pie for the challenge and for my Thanksgiving dessert table. It was very easy to make and was a great make ahead recipe for the holiday! I didn’t have any hazelnuts or finishing salt for the top so it was a little plain but it was delicious and I’ll definitely be making it again!
The pie was good, but was super sweet to all of us in our household. Super easy to make and not really time consuming
Deliciously rich pie. My boys loved it and the devoured all leftovers the next day. Next time, I might use a little less of the ganache, so the layer is not quite as thick. But other than that, the recipe was easy to follow and I would definitely make again for any special occasion!
So easy and incredibly delicious! It’s so hard to stop at one slice!
This pie was a hit with my dad, who is notoriously very picky about everything. For that, I give it five stars.
It does take a bit of baking skill, so follow the instructions closely and don’t wing anything. I made a few mistakes (not paying attention closely enough) that impacted my pie crust and my filling. It was still very tasty, just not as pretty as the pictures.
This was delicious and well received by every age bracket at Thanksgiving! Lots of steps but very easy to follow with an impressive result.
So glad this was a hit, Beth!
This pie was very delicious and easy to make. Everyone in my family enjoyed eating the pie. I thought the ganache layer was a little too thick and would probably skip using it next time. The filling was creamy and tasted great. I will definitely be making this pie again! Thanks for the recipe!!
I made this for my mom’s 87th birthday celebration. She lost her sense of taste several years ago (but can get ‘sweet’) so texture is vital. She absolutely LOVED it, with the creamy filling, crunchy nuts, and crispy crust! And it was a snap to make! Thanks for making it so easy to earn brownie points!
Was a hit at Thanksgiving!
Very rich and decadent! The pie is very simple but turns out gorgeous. My favorite way to enjoy is straight from the fridge ☺️.
I brought this to Thanksgiving and it was a hit!
I brought this pie to Thanksgiving dinner and my family couldn’t get over how good it was!
I love this it was so easy. My family loved this. I am not a huge Nutella fan but this was excellent
OMG this was so easy and soooooo good. Made it for Thanksgiving and it was gone!!!
This pie is delicious. Made it with other traditional thanksgiving pies. It was a big hit
My family loved this pie!
Easy, delicious recipe that’s made it’s way into my regular pie rotation. The Biscoff crust option works perfectly with the filling. The hazelnut topping adds a lovely crunch & flavor. I made a dairy-free version, using vegan butter in the crust & a coconut-based heavy whipping cream for the filling & topping. This dairy-freeversion is best served nice & cold, so the filling stays firm enough to cut neat slices. This pie made me love Nutella even more!