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
The Nutella flavor really shines through and the flaked sea salt on the top is a must! Honestly it could have done with out the half cup of powdered sugar in the filling – it was more than sweet enough! This was my husband second all time favorite Sally’s challenge recipe.
Quick, easy, and delicious dessert! Will absolutely make again.
The Nutella Cream Pie is AMAZING!!!!!! My grandchildren made this ( with some help). It turned out much better than we imagined. Very tasty!! The wait was the worst part!! How fun!! Looking forward to the next challenge!!
This pie is delicious! A really great recipe that is easy to follow. If you’re a fan of Nutella, this pie has to be on your list!
Recipe was easy to follow. We modified by adding chocolate curls on the top instead of hazelnuts. Pie was rich and delicious!
Soooo good! I was definitely licking all the bowls for this one!
What a fantastic recipe. Straightforward and make ahead! Perfect for entertaining and every loved!
So delicious and easy to make. The Nutella flavour really shines.
Five stars! This was so fun to make and even more enjoyable to eat! This recipe has been printed and saved to make again and again
This pie is DELICIOUS! Definitely decadent, but in the best way! My Nutella-loving hubby gave it solid approval, and he’s not big on sweets.
This will impress anyone you make it for!
Excellent. Came out perfect. My son wanted all to know it had his seal of approval. Thanks for the recipe.
This was surprisingly easy and super delicious. Plus, it was very easy to decorate. I can’t wait to make it again
I made this for the November baking challenge and it was so easy to make and tastes like it came from a 5 star restaurant!! The recipe is well written and the only thing to keep in mind with this recipe is it needs a long cooling time. It’s rich, but not overwhelming. I had to skip on the Frangelico as I couldn’t locate it in my grocery store, but it still tasted amazing!
Made this decadent pie and took it to work for my coworker’s to enjoy. It was gone before the lunch hour so that tells me it was good. I used hazelnut flavoring I found at Michael’s which added another flavor depth to the pie. Plan on making it again for Thanksgiving. Thank you for a great recipe.
This Nutella Cream Pie is delicious! Very rich and creamy.
This pie barely made it out of the fridge before it was gone. Apparently I should have made two!
Wow! This is one rich pie!! The flavor is delicious, but definitely for chocolate lovers only 🙂
I loved the creamy texture, and you can do so much with the ganache to make it fancy for special occasions.
Hi. I’m wondering if your can be made with gluten free flour, cookies, etc.
Thanks, everything looks really yummy.
Such a rich decadent dessert!
We loved this Nutella pie – it was a fun, special weekend dessert!
This recipe is delicious and the directions were easy to follow. It is very rich so it easily serves 8 – 10 people. I made less ganache (5 ounces of chocolate and cream rather than 6 ounces). I still had too much to fit in my 9 inch pie plate so next time I will use 4 ounces of chocolate and cream. It looks lovely also.
Super yummy and decadent. I made the exact recipe as is but portioned it out into little cocktail cups for a get together with friends. Huge hit! The ganache on top is a great chocolate layer to add depth between the mouse and strong Nutella flavors. Easy to make and everyone raved about it. Big fan of everything Sally does. She’s my go to!
I was hesitant to make a cream pie but WOW… the directions were perfect and the flavor was fantastic!
Loved the butterscotch pie. Will definitely make this again!
Absolutely delicious! Easy to follow directions.
This Nutella Cream Pie is delicious! Very rich and creamy.
Great recipe! I skipped the hazelnuts on top they didn’t have them in my store. It looks amazing and tastes even better!!
I had to order my Hazelnuts from Amazon. None of the stores close to me had them.
This was fun to make – but the crust was not easy! a tasty recipe
This butterscotch pie was something we’ll outlook my comfort zone. I made it over two days and I had a blast!
Sally’s directions are very helpful and almost like you have a friend nearby helping.
I made one tiny error in the measurement of the scotch, however this is on me and how big the bottle was.
Everything, bar the salted caramel, was made by me and I feel really impressed with my efforts! I’d give this another go, but maybe with vanilla instead of scotch.
Such a quick, easy, and DELUCIOUS dessert! The only oven time is for the crust and the rest is done on the sticetop or in a mixer.
I subbed Nutella for Trader Joe’s chocolate almond spread and really love it!
So delicious and easy to make!