Description
Indulge in this luscious Nutella Cream Pie featuring a crunchy Oreo cookie crumb crust, smooth Nutella cream cheese filling, and a rich chocolate hazelnut ganache topping. Finished with toasted hazelnuts, flaky sea salt, and optional hazelnut-laced whipped cream, this pie is the perfect decadent dessert for any occasion.
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
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 and prepare crust: Preheat your oven to 350°F (177°C). In a food processor or blender, pulse 22 Oreo cookies into fine crumbs, including the cream filling to yield about 2 cups (250g) of crumbs. Transfer to a large bowl and stir in melted butter until fully combined. 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 let it cool completely.
- Make ganache: Place finely chopped semi-sweet chocolate in a medium heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chocolate. Let sit for 2–3 minutes, then add 2 teaspoons Frangelico if using, and stir gently until the ganache is smooth. Set aside at room temperature to cool and thicken slightly.
- Prepare filling: Using a hand or stand mixer with a whisk attachment, beat 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 to paddle attachment if using a stand mixer. In the same bowl, beat softened cream cheese on medium-high speed until smooth and lump-free. Add Nutella, confectioners’ sugar, and vanilla extract; beat until thick and combined (it may look slightly separated). Fold the whipped cream gently into the Nutella mixture until smooth.
- Assemble pie: Spread the Nutella filling evenly into the cooled Oreo crust using a small offset spatula. Pour and spread the slightly thickened ganache evenly over the filling. Sprinkle with chopped toasted hazelnuts and flaky sea salt.
- Chill: Refrigerate the assembled pie for at least 6 hours or up to 48 hours to allow it to set properly. If chilling longer than one day, loosely cover the pie to prevent drying out.
- Garnish and serve: Before serving, whip additional cream with 2 tablespoons Frangelico mixed in with sugar if desired. Pipe whipped cream around the edges of the pie using a piping tip like Ateco 826 for a decorative finish. Slice and serve chilled. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- Use regular Oreos; do not use Double Stuf for crust as filling quantity affects texture.
- Allow crust to cool completely before adding filling to prevent melting.
- Ganache should be slightly thickened but still pourable when spread.
- Folding whipped cream into the filling gently preserves its light texture.
- Chilling time is crucial for setting layers properly—don’t skip or shorten it.
- Toast hazelnuts for topping enhances flavor and adds crunch.
- Optional addition of hazelnut liqueur enhances the hazelnut flavor complexity.
- Use a stand or hand mixer for best results when whipping cream and beating cream cheese.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
