Description
This Nutella Cream Pie features a rich and creamy Nutella-infused filling atop a crunchy Oreo cookie crust, topped with a decadent hazelnut chocolate ganache and toasted hazelnuts. Its luscious texture and sophisticated hazelnut flavor make it a perfect indulgent dessert to chill and serve cold.
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 (180ml) heavy cream
- 2 teaspoons Frangelico hazelnut liqueur (optional)
Filling
- 1 cup (240ml) 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
Topping
- 1/4 cup (30g) chopped toasted hazelnuts
- Flaky sea salt
- Whipped cream (optional; add 2 Tbsp Frangelico hazelnut liqueur with sugar if desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Bake the Crust: Process the Oreo cookies including the cream filling in a food processor until fine crumbs form, about 2 cups. Combine crumbs with melted butter and mix well to a thick, wet consistency. Press the crumb mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form a compact crust. Bake for 10 minutes, then allow it to cool completely.
- Make the Ganache: Place chopped semi-sweet chocolate in a medium heatproof bowl. Heat 3/4 cup heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften. Add Frangelico liqueur if using, then stir gently until smooth. Set aside at room temperature to cool and thicken slightly.
- Prepare the Filling: Using a stand or hand mixer with a whisk attachment, whip 1 cup cold heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. Transfer whipped cream to a separate bowl. Switch mixer attachment to paddle; beat softened cream cheese until completely smooth with no lumps. Add Nutella, confectioners’ sugar, and vanilla extract, and beat until combined, mixture may appear thick or separated—this is normal.
- Combine Whipped Cream with Nutella Mixture: Gently fold the whipped cream into the Nutella and cream cheese mixture until smooth and homogenous.
- Assemble Pie: Spread the Nutella filling evenly into the cooled Oreo crust using a small offset spatula for smoothness.
- Add Ganache Topping: Spread the slightly thickened ganache over the Nutella filling. Sprinkle with chopped toasted hazelnuts and flaky sea salt for contrast.
- Chill: Refrigerate the pie for at least 6 hours and up to 48 hours to set. Cover loosely if chilling longer than one day.
- Garnish: Prepare whipped cream (optionally adding 2 tablespoons Frangelico liqueur when adding sugar) and pipe decorative edges around the pie using a piping tip such as Ateco 826.
- Serve: Slice and serve the pie cold. Store leftover pie covered in the refrigerator for up to 5 days.
Notes
- Use regular Oreo cookies, not Double Stuf, for the best crust texture.
- Be sure to soften cream cheese to room temperature to avoid lumps in the filling.
- Allow ganache to cool and thicken slightly before spreading to prevent it from mixing into the filling.
- Chilling the pie thoroughly ensures a firm, sliceable texture.
- Adding hazelnut liqueur is optional but enhances the nutty flavor.
- Store the pie in the refrigerator covered to keep it fresh for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
