Nutella Cream Pie

by Jillian

Rich and creamy Nutella truffle filling in a delicious chocolate hazelnut crust, topped with drizzles of Nutella, fluffy whipped cream, and Ferrero Rocher truffles!

Nutella is one of those pantry staples I ALWAYS have on hand. To me, it’s just as much of a necessity as peanut butter. If not, more so…

I mean, you never know when you’re gonna get hit with a random chocolate craving, and you need something quick to satisfy it. Whether it be on a warm piece of toast, a fluffy croissant, crispy pretzels, or simply my finger, I could eat Nutella on ANYthing. There’s just something so incredibly euphoric about this lusciously smooth chocolate hazelnut spread that I can’t get enough of. So this week, I decided it was definitely time for a new Nutella-rific recipe on this blog…

This Nutella Cream Pie tastes as phenomenal as it looks. With a decadently smooth and dreamy Nutella truffle filling, a chocolate hazelnut cookie crust, drizzles of rich Nutella, clouds of whipped cream, and everyone’s favorite Ferrero Rocher chocolates on top, this pie is a chocoholic’s dream come true.

Actually, I’m pretty sure it’s ANYone’s dream come true…

In case these photos haven’t already persuaded you into making this pie RIGHT this instant, what if I told you that this pie is no-bake? In fact, you don’t even need a stove! Just a microwave and a few ingredients is all you need to throw this pie together in MINUTES. And when I say “a few” ingredients, I’m not yankin’ yer chain. For starters, the crust is pretty much your standard chocolate cookie crust, made with crushed Oreos and melted butter. The only difference is that I incorporated some finely-chopped toasted hazelnuts for that extra pop of flavor and hazel-nuttiness. 

The filling begins by microwaving our star ingredient, Nutella, with some semi-sweet chocolate chips until smooth. Yes, you read that right, we’re adding MORE chocolate to something that’s already super chocolatey! Because there are no rules in baking! This sexy mixture is then combined with some cream cheese before freshly-whipped cream is folded in. Literally just 5 ingredients is all you need to make this BEYOND holy filling!

If there wasn’t already enough chocolate in this pie, I decided to add some extra drizzles of Nutella on top. Not only does it look more artsy fartsy, but it amps up the chocolate factor even more. To get that “drizzly” consistency, I just heat a couple of tablespoons of Nutella in the microwave for about 10-15 seconds until it’s a little thinned out. If you find that it’s still too thick to drizzle, melting in a little vegetable or coconut oil will do the trick! Whatever you do, don’t add water to thin it out, or your Nutella will seize and become hard and chunky.

Now, a cream pie is not complete until it’s piled with freshly-whipped cream. Or in this case, an elegant border! Luckily this recipe makes a generous amount of whipped cream, so you have the option of going Martha Stewart chic with a simple border, or Paula Deen hog-wild with a mountain of whipped cream on top!

The Ferrero Rocher chocolates on top are optional, however, I will say that it definitely adds to the “boujieness” of this pie. Either way, I guarantee your friends, family, or whoever has the fortune of sharing this pie with you will go absolutely Lady Gaga for this pie!

Nutella Cream Pie

Rich and creamy Nutella truffle filling in a delicious chocolate hazelnut crust, topped with drizzles of Nutella, fluffy whipped cream, and Ferrero Rocher truffles!
Prep Time 1 hour
Refrigeration Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 8 Servings



  • 23 Oreo cookies
  • ¼ cup finely chopped toasted hazelnuts
  • 4 Tablespoons butter, melted


  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 cup semi-sweet chocolate chips
  • ½ cup Nutella (chocolate hazelnut spread)
  • 8 ounces cream cheese softened

To Decorate:

  • 2-3 Tablespoons Nutella
  • Ferrero Rocher chocolates
  • Chopped toasted hazelnuts


Make the Crust:

  • Place the Oreos in a food processor, and pulse until finely crushed. (Alternatively, cookies can be crushed in a large ziplock bag, sealed, and crushed with a rolling pin.) Pour crushed cookies into a medium bowl.
  • Add the nuts to the crushed Oreos. Add the melted butter, and toss with a fork. Press crumbs into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you make the filling.

Make the Filling:

  • In the chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar together until stiff peaks form. Transfer whipped cream to a separate bowl in the refrigerator and return bowl to mixer. Replace whisk attachment with paddle attachment.
  • Pour the chocolate chips into a medium microwave-safe bowl and heat in the microwave for 1 minute. Stir, then add the Nutella and microwave for an additional 30 seconds. Remove from the microwave and stir until smooth.
  • In the stand mixer, beat the cream cheese until light and fluffy. Add your Nutella mixture and beat on high until smooth and satiny. Add 1 cup of the of the whipped cream, beating until just combined. Remove bowl from mixer and fold in another cup of whipped cream. Reserve the rest of the whipped cream for decorating.
  • Pour the filling into the crust and use a spatula or butter knife to create a smooth surface on top. Refrigerate for at least 4 hours, or overnight.
  • To decorate, heat the Nutella in a microwave-safe bowl in the microwave for about 10-15 seconds, or until thinned out*. Drizzle Nutella over the entire pie. Pipe the remaining whipped cream around the border of the pie, and insert Ferrero Rocher chocolates around the pie. Sprinkle the nuts on top. Slice, serve, and enjoy!


*If Nutella still isn't thin enough to drizzle, stir in 1/2 teaspoon of vegetable or coconut oil until smooth.
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