Description
This Nutella Pie is a no-bake, crowd-pleasing dessert with a rich hazelnut-chocolate filling, fluffy whipped topping, and an easy Oreo crust. A guaranteed hit for any occasion!
Ingredients
Scale
Crust
25 regular Oreo cookies
5 tbsp melted butter
Filling
8 oz cream cheese, softened
1½ cups Nutella
8 oz whipped topping (Cool Whip), thawed
Topping
1 (6.5 oz) can whipped cream
1 milk chocolate bar, shaved
Instructions
- Make the Crust
- Place the Oreo cookies in a food processor and blend until they become fine crumbs.
- Transfer crumbs to a medium bowl and mix in the melted butter thoroughly.
- Firmly press the crumb mixture into the base and up the sides of a 9-inch pie dish.
- Refrigerate for 30–60 minutes to firm up.
- Prepare the Filling
- In a large mixing bowl, whip the softened cream cheese with a handheld mixer for 2–3 minutes until it turns light and airy.
- Add the Nutella and beat until completely combined.
- To maintain a fluffy texture, carefully fold in the whipped topping—avoid over-mixing, which can deflate the filling.
- Assemble and Chill
- Pour the filling into the chilled crust, smoothing the top.
- Cover and refrigerate for at least 4 hours—though an overnight chill yields the best consistency and flavor.
- Add the Finishing Touches
- Just before serving, use a vegetable peeler to create shavings from the milk chocolate bar.
- Top the pie with whipped cream topping and scatter the chocolate shavings on top.
- Serve chilled and enjoy!
Notes
Let cream cheese soften to avoid lumps.
Chill overnight for best results.
Swap Cool Whip for homemade whipped cream.
Store in fridge up to 5 days or freeze for a month.
Use other cookies or spreads to customize.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
Nutrition
- Serving Size: 1 slice
- Calories: 791 kcal
- Sugar: 59 g
- Carbohydrates: 77 g
- Protein: 9 g