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Nutella Cream Pie Recipe

Nutella Cream Pie Recipe

By What’s Baking

A luscious no-bake pie featuring a crisp chocolate cookie crust filled with silky Nutella cream and topped with clouds of whipped cream and chocolate shavings.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
10 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced Nutella Cream Pie showcasing its distinct layers – the dark chocolate cookie crust providing a striking base for the velvety Nutella filling. A cross-section reveals the pie's beautiful texture contrast, with a smooth, glossy chocolate-hazelnut filling transitioning to peaks of fluffy whipped cream garnished with chocolate shavings and whole hazelnuts. The pie sits on a vintage white cake stand against a rustic wooden table background, with scattered hazelnuts and a jar of Nutella with a spoon artfully placed beside it. Soft natural window light highlights the glossy surface of the filling and creates gentle shadows that emphasize the pie's rich, indulgent nature.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g chocolate digestive biscuits (or Oreos with filling removed)</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Nutella filling:</li><li class="ingredients-single-item">400g Nutella (chocolate-hazelnut spread)</li><li class="ingredients-single-item">250g cream cheese, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tbsp icing sugar (powdered sugar)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g dark chocolate, for shavings</li><li class="ingredients-single-item">30g chopped hazelnuts, toasted (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Electric mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Piping bag with star tip (optional)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the chocolate crust. Place the chocolate biscuits in a food processor and pulse until you have fine crumbs. If using a rolling pin and bag method, ensure crumbs are very fine for the best texture. The more uniform your crumbs, the better your crust will hold together.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the biscuit crumbs to a bowl and pour in the melted butter and pinch of salt. Mix thoroughly until the mixture resembles wet sand. The butter acts as the binding agent, so ensure every crumb is coated for a crust that holds its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly and evenly into your pie dish, using the bottom of a measuring cup to compact it against the bottom and up the sides. Create an even thickness throughout for consistent baking. Place in the refrigerator for 30 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the crust chills, make the Nutella filling. In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. The cream cheese must be properly softened to avoid lumps in your final filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the Nutella and vanilla extract to the cream cheese. Beat on medium speed until fully incorporated and silky smooth, scraping down the sides of the bowl as needed. The mixture should be completely homogeneous with no streaks of cream cheese visible.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Retrieve your chilled crust and spoon the Nutella filling into it, using an offset spatula to spread it evenly. Tap the pie dish gently on the counter a few times to release any air bubbles, then smooth the surface. Return to the refrigerator while preparing the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the whipped cream topping, combine the cold double cream, icing sugar, and vanilla in a clean, chilled bowl. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form. Be careful not to overwhip, which can result in a grainy texture as the fat separates.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently spread or pipe the whipped cream over the chilled Nutella layer. For an impressive presentation, use a piping bag fitted with a star tip to create decorative swirls around the perimeter or across the entire surface.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Use a vegetable peeler or grater to create chocolate shavings from the dark chocolate bar, and sprinkle these over the whipped cream. If using, add the toasted hazelnuts for extra crunch and visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the pie for at least 4 hours, preferably overnight, to allow all layers to set completely. This resting time allows the flavors to meld and ensures clean slices when serving. For the cleanest cuts, dip your knife in hot water and wipe dry between slices.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 315 calories
🥑 Fat: 22 g
🧈 Saturated Fat: 12 g
🍞 Carbohydrates: 26 g
🍭 Sugar: 14 g
🍗 Protein: 5 g
🫀 Cholesterol: 130 mg
🧂 Sodium: 180 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make this chocolate-hazelnut pie ahead of time?

Absolutely! This no-bake pie is perfect for making ahead. It needs at least 4 hours to set properly, but overnight chilling yields the best results. It will keep well in the refrigerator for up to 3 days, making it ideal for entertaining.

What's the secret to getting perfectly clean slices from a cream pie?

For pristine slices, chill the pie thoroughly (at least 4 hours), then use a sharp knife dipped in hot water and wiped clean between cuts. The heat helps the knife glide through the filling without dragging, creating restaurant-quality presentation.

Can I substitute Nutella with another spread in this no-bake dessert?

Yes, you can substitute Nutella with any chocolate-hazelnut spread or even alternatives like Biscoff cookie butter, peanut butter, or dulce de leche. Each will create a different flavour profile while maintaining the pie's creamy, indulgent texture.

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