Nutella Pie from the Pot

Creamy, sweet Nutella Pie has a thick Oreo® cookie crust and fresh whipped cream on top. No baking is required for this straightforward recipe!

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 a reliable spread. A chocolate Nutella pie was the reliable 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 reliable 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 evenly.

Oreo Crust

The Nutella Pie base is an Oreo crust—so satisfying! 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-straightforward 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

1. Make Oreo Crust: Let the butter cool a bit before mixing so the crust doesn’t get greasy.
2. Make Nutella Filling: Make sure the cream cheese is soft for a smooth texture.
3. Whipped Cream: Start on low speed and gradually go higher to avoid splashing.
4. Decorate: Don’t smooth out the whipped cream too much; a little texture looks great.
5. 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 straightforward 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 satisfying Desserts:

Desserts

Brownie Oreo Ice Cream Bars

Desserts

Ice Cream Pie

Desserts

Tiramisu Recipe

Ingredients

• 25 Oreos
• 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
• 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)

Method

1. 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.
2. 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.
3. 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, check the seasoning and adjust sugar to preference.
4. 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.