This Nutella Cream Pie starts with a dark, buttery Oreo crust, gets filled with clouds of whipped hazelnut cream, and finishes with a glossy chocolate ganache that sets into something you'll want to eat straight from the pan. I first made this pie for Jackeline's birthday dinner, and she took one bite and went completely quiet, which is how I knew it was good. The best part? You don't need fancy skills or hard-to-find ingredients, just a mixer and a little patience while it chills.
If you love rich, creamy desserts, you might also want to try these Mini Lemon Meringue Tarts for something bright and tangy, or these Chocolate Mint Cookies when you need a chocolate fix in cookie form.
Why You'll Love This Nutella Cream Pie
Rich and indulgent. Every layer of this Nutella Cream Pie delivers deep chocolate and hazelnut flavor. The Nutella filling is the star, but the ganache and Oreo crust make it even better.
Easy to make. You don't need to be a pastry chef to pull this off. The steps are simple, and most of the time is hands-off chilling in the fridge.
Make-ahead friendly. This Nutella Cream Pie actually tastes better after it's had time to set. Make it the night before your party or gathering, and you're all set.
Crowd-pleaser. I've never met anyone who didn't love this Nutella Cream Pie. It's rich without being too heavy, and the hazelnut flavor makes it feel a little more special than regular chocolate desserts.
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Nutella Cream Pie Ingredients
Here's what you'll need to make this Nutella Cream Pie.
See Recipe Card Below This Post For Ingredient Quantities
Crust:
- Oreo cookies: The base of the crust. Use regular Oreos, not Double Stuf, so the ratio of cookie to cream stays balanced. You'll pulse them into fine crumbs with the cream filling still inside.
- Unsalted butter: Melted butter binds the crumbs together and helps the crust hold its shape when you press it into the pie dish.
Ganache:
- Semi-sweet chocolate: Finely chopped chocolate melts smoothly into the cream and creates a rich, glossy topping. You can use chocolate chips, but chopped chocolate melts more evenly.
- Heavy cream: This is what makes the ganache silky and pourable. Heat it until it simmers, then pour it over the chocolate.
- Frangelico hazelnut liqueur: Optional, but it adds a subtle hazelnut boost that pairs beautifully with the Nutella. You can skip it if you want to keep the pie alcohol-free.
Filling:
- Heavy cream: Whipped until stiff peaks form, this lightens the Nutella mixture and gives the filling its creamy, mousse-like texture.
- Full-fat brick cream cheese: Softened to room temperature so it blends smoothly. Brick-style cream cheese works best here, not the spreadable kind.
- Nutella: The heart of the filling. Use the full amount for maximum hazelnut chocolate flavor.
- Confectioners' sugar: Sweetens the filling without adding graininess. It dissolves easily into the cream cheese and Nutella.
- Pure vanilla extract: Enhances all the other flavors and adds warmth to the filling.
Toppings:
- Chopped toasted hazelnuts: These add crunch and a nutty richness that ties the whole pie together. Toasting them brings out their flavor.
- Flaky sea salt: A pinch on top balances the sweetness and makes the chocolate taste even more intense.
- Whipped cream: Optional, but a dollop of Frangelico-spiked whipped cream on each slice takes it to the next level.
How to Make Nutella Cream Pie
Let's build this Nutella Cream Pie from the bottom up.
Preheat oven: Set your oven to 350°F (177°C) so it's ready when the crust is pressed and shaped.
Make the crust: Pulse 22 Oreos, cream filling and all, in a food processor until you have fine crumbs. You should end up with about 2 cups. Dump the crumbs into a bowl, add the melted butter, and stir until the mixture looks moist and holds together when you squeeze it. Press it firmly into an ungreased 9-inch pie dish, packing it on the bottom and up the sides with medium pressure.
Bake: Slide the crust into the oven and bake for 10 minutes. This sets the crust and gives it a little extra crunch. Let it cool completely before you add the filling.
Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 to 3 minutes without stirring. Then stir gently until the mixture is smooth and glossy. Stir in the hazelnut liqueur if you're using it, and let the ganache cool at room temperature while you make the filling.
Whip the cream: In a hand mixer or stand mixer, whip the cold heavy cream on medium-high speed until stiff peaks form. This usually takes 3 to 4 minutes. Transfer the whipped cream to a separate bowl and set it aside.
Beat the cream cheese: In the same mixing bowl (no need to wash it), beat the softened cream cheese on medium-high speed until it's smooth and creamy. Scrape down the sides of the bowl as needed.
Add Nutella and sugar: Add the Nutella, confectioners' sugar, and vanilla extract to the cream cheese. Mix on medium speed until everything is well combined and the mixture looks smooth and fluffy.
Fold in whipped cream: Gently fold the whipped cream into the Nutella mixture using a spatula. Fold slowly and carefully until the mixture is smooth and no streaks of cream remain. This keeps the filling light and airy.
Assemble the pie: Spread the Nutella filling into the cooled Oreo crust, using a small offset spatula to smooth it out evenly. Pour the ganache over the filling and spread it gently so it covers the top in a smooth, even layer. Sprinkle the chopped toasted hazelnuts and a pinch of flaky sea salt over the ganache.
Chill: Cover the pie loosely and refrigerate for at least 6 hours. The pie needs this time to set properly. You can chill it for up to 48 hours if you're making it ahead.
Garnish and serve: If you want to add whipped cream, whip it with 2 tablespoons of Frangelico and pipe it around the edges of the pie using a piping bag. Slice the pie with a sharp knife (wipe the knife between cuts for clean slices) and serve cold. Store leftovers in the fridge for up to 5 days.
Substitutions and Variations
No Frangelico? Leave it out of the ganache and whipped cream. The pie will still taste incredible.
Different crust: Try a graham cracker crust or a chocolate cookie crust if you don't have Oreos on hand.
Homemade Nutella: Yes, you can use homemade Nutella in the filling. Just make sure it's smooth and creamy so it blends well with the cream cheese.
Dairy-free version: Swap the cream cheese for dairy-free cream cheese and use coconut cream in place of heavy cream. The texture will be slightly different, but it'll still be delicious.
Extra toppings: Drizzle extra Nutella over each slice, add chocolate shavings, or top with fresh raspberries for a fruity contrast.
Equipment For Nutella Cream Pie
- Food processor or blender: For turning Oreos into fine crumbs quickly and evenly.
- 9-inch pie dish: A standard Nutella Cream Pie dish works perfectly. Glass or ceramic both work well.
- Small saucepan: To heat the cream for the ganache.
- Electric hand or stand mixer: For whipping the cream and beating the cream cheese until smooth.
- Mixing bowls: You'll need at least two, one for the whipped cream and one for the filling.
- Silicone spatula: For folding the whipped cream into the Nutella mixture gently.
- Small offset spatula: Makes it easy to spread the filling and ganache smoothly.
- Piping bag (optional): If you want to pipe whipped cream around the edges for a fancy finish.
How to Store Nutella Cream Pie
Keep the Nutella Cream Pie covered in the refrigerator. It stays fresh for up to 5 days. The ganache and filling hold up well, and the Oreo crust stays crunchy even after a few days in the fridge.
If you're making it ahead, you can chill it for up to 48 hours before serving. Just don't add the whipped cream topping until right before you serve it, or it might lose its shape.
Serving Suggestions
This Nutella Cream Pie is rich, so a little goes a long way. Here are a few ways to serve it:
With coffee: A strong cup of coffee or espresso cuts through the sweetness and brings out the hazelnut flavor.
Topped with berries: Fresh raspberries or strawberries add a bright, fruity contrast to the chocolate and Nutella.
With vanilla ice cream: A small scoop of vanilla ice cream on the side makes it feel even more indulgent.
At room temperature: Let the Nutella Cream Pie sit out for 10 to 15 minutes before serving if you want the filling to be a little softer and creamier.
Expert Tips
Let the cream cheese soften fully. If it's too cold, you'll end up with lumps in your filling. Leave it out on the counter for about an hour before you start.
Don't over-whip the cream. Stop as soon as you see stiff peaks. If you go too far, the cream can turn grainy or even start to separate.
Use cold heavy cream for whipping. It whips up faster and holds its shape better. You can even chill the bowl and beaters for a few minutes before you start.
Let the ganache cool before pouring. If it's too hot, it can melt the Nutella filling underneath. Room temperature ganache spreads beautifully and sets perfectly.
Press the crust firmly. A well-compacted crust won't crumble when you slice the pie. Use the bottom of a measuring cup to really pack it in.
Toast the hazelnuts. This step only takes a few minutes but makes a huge difference in flavor. Spread them on a baking sheet and toast at 350°F for about 8 to 10 minutes, shaking the pan halfway through.
Chill overnight if possible. The Nutella Cream Pie is good after 6 hours, but it's even better after a full day in the fridge. The flavors deepen and the texture gets perfectly firm.
FAQ
How do you make Nutella cream pie from scratch?
Start by making an Oreo crust and baking it briefly. Whip heavy cream, then fold it into a mixture of cream cheese, Nutella, sugar, and vanilla. Pour the filling into the cooled crust, top with chocolate ganache, and chill for at least 6 hours. It's easier than it sounds, and the results are absolutely worth it.
Can I freeze Nutella cream pie?
Yes, but the texture changes slightly. The whipped cream filling can become a bit grainy after freezing and thawing. If you do freeze it, wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw it overnight in the fridge before serving. I prefer keeping it fresh in the fridge instead.
What's the best crust for Nutella cream pie?
An Oreo crust is my favorite because the chocolate flavor pairs so well with the Nutella filling. Graham cracker or chocolate graham cracker crusts also work beautifully. For a fancier twist, try a homemade chocolate cookie crust with a pinch of sea salt.
Can I use homemade Nutella in a pie?
Absolutely. Homemade Nutella works great as long as it has a smooth, spreadable consistency. If it's too thick, the filling might not fold together as easily, so you may need to thin it slightly with a tablespoon or two of cream. The flavor will be even more intense and delicious.
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Nutella Cream Pie
Ingredients
Method
- Preheat the oven to 350°F (177°C).
- Prepare the crust: In a food processor, pulse 22 Oreos (including the cream filling) into a fine crumb. Pour crumbs into a large bowl and mix with melted butter.
- Press the mixture into a 9-inch pie dish, packing it down into the bottom and up the sides. Bake for 10 minutes. Allow to cool completely.
- Make the ganache: Place chopped chocolate in a bowl. Heat the cream in a saucepan over medium heat until it simmers, then pour over the chocolate. Let sit for 2-3 minutes. Stir gently until smooth, then add hazelnut liqueur (optional). Let the ganache cool and thicken.
- Prepare the filling: Using a hand mixer or stand mixer, beat the heavy cream until stiff peaks form, about 3-4 minutes. Set aside.
- In the same bowl, beat the cream cheese until smooth. Add Nutella, confectioners' sugar, and vanilla, and beat until combined. Gently fold in the whipped cream.
- Spread the filling into the cooled pie crust, smoothing it with a spatula.
- Top with the ganache, then sprinkle with toasted hazelnuts and a pinch of flaky sea salt.
- Chill the pie in the refrigerator for at least 6 hours, preferably overnight, before serving.
- Make whipped cream to garnish if desired. Pipe around the edges of the pie. Slice and serve cold.
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