Nutella Cream Pie with Oreo Crust and Hazelnut Ganache Recipe

ByMariam Harutyunyan
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Introduction

This Nutella Cream Pie is an indulgent dessert featuring a crunchy Oreo crust, rich Nutella cream filling, and a silky chocolate ganache topping. It’s perfect for hazelnut and chocolate lovers looking for a show-stopping treat that’s surprisingly easy to make at home.

A round pie with a dark chocolate crumb crust holds three layers: a bottom layer of light brown, a thick middle layer of darker chocolate, and a glossy dark chocolate top layer sprinkled with chopped hazelnuts. Around the edge, large swirls of white whipped cream form a ring. One slice is cut and placed on a stack of two white plates with speckled edges, topped with two smaller whipped cream swirls and hazelnuts. Two amber-colored glasses with bubbles sit nearby on a white marbled surface, along with two gold forks on a beige and white striped cloth. A small wooden bowl with chopped hazelnuts and another with coarse sea salt sit beside the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 22 whole Oreo cookies (250g; not Double Stuf)
  • 4 Tablespoons (56g) unsalted butter, melted
  • 6 ounces (170g) semi-sweet chocolate, finely chopped*
  • 3/4 cup (180g/ml) heavy cream
  • 2 teaspoons Frangelico hazelnut liqueur (optional)
  • 1 cup (240g/ml) 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
  • 1/4 cup (30g) chopped toasted hazelnuts*
  • Flaky sea salt
  • Whipped cream (add 2 Tbsp Frangelico hazelnut liqueur with the sugar, if desired)

Instructions

  1. Step 1: Preheat the oven to 350°F (177°C).
  2. Step 2: In a food processor or blender, pulse the 22 Oreos (including cream filling) into fine crumbs. You should have about 2 cups (packed) or 250g. Transfer crumbs to a large bowl.
  3. Step 3: Add the melted butter to the crumbs and stir until combined, breaking up any large chunks. Press the mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form the crust.
  4. Step 4: Bake the crust for 10 minutes. Let it cool completely.
  5. Step 5: To make the ganache, place chopped chocolate in a heatproof bowl. Heat 3/4 cup heavy cream over medium heat until it begins to simmer, then pour over the chocolate. Let sit 2–3 minutes to soften, add hazelnut liqueur if using, then stir gently until smooth. Set aside to cool and thicken slightly.
  6. Step 6: Using a mixer, beat 1 cup cold heavy cream on medium-high until stiff peaks form. Transfer to a bowl and set aside.
  7. Step 7: In the same bowl (no rinsing needed), beat the softened cream cheese until smooth. Add Nutella, confectioners’ sugar, and vanilla extract; beat until combined though the mixture may look thick and slightly separated.
  8. Step 8: Gently fold the whipped cream into the Nutella mixture until smooth and uniform.
  9. Step 9: Spread the filling evenly into the cooled Oreo crust using a small offset spatula if available.
  10. Step 10: Pour and spread the ganache evenly over the filling. Sprinkle with chopped toasted hazelnuts and flaky sea salt.
  11. Step 11: Refrigerate the pie for at least 6 hours and up to 48 hours. If chilling longer than a day, cover loosely.
  12. Step 12: Prepare whipped cream by adding 2 tablespoons Frangelico with sugar if desired, then pipe around the edges of the pie for garnish.
  13. Step 13: Slice and serve the pie cold. Store leftovers covered in the refrigerator for up to 5 days.

Tips & Variations

  • For a deeper hazelnut flavor, add Frangelico to both the ganache and whipped cream.
  • Use a food processor for evenly fine Oreo crumbs to ensure the crust binds well.
  • To toast hazelnuts, spread them on a baking sheet and bake at 350°F (177°C) for about 8–10 minutes until fragrant.
  • Swap semi-sweet chocolate for dark chocolate in the ganache if you prefer a richer taste.
  • If you prefer a more stable cream filling, chill the cream cheese and Nutella mixture briefly before folding in whipped cream.

Storage

Store the Nutella Cream Pie covered in the refrigerator for up to 5 days. Keep it loosely covered if storing longer than a day to prevent it from absorbing other fridge odors. Serve chilled for best texture, and re-slice cold; no need to reheat.

How to Serve

A slice of chocolate mousse pie sits on a white plate with small dark speckles and a scalloped edge, placed on a white marbled surface. The pie has three layers: a thin, crumbly dark chocolate crust at the bottom, a thick and creamy milk chocolate mousse middle layer, and a thin, glossy dark chocolate ganache layer on top. The ganache is sprinkled with small chunks of toasted nuts and flakes of sea salt. Two swirls of soft white whipped cream sit at the upper back edge of the slice. In front of the pie, a gold fork holds a bite-sized piece of the mousse with bits of crust and nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Double Stuf Oreos for the crust?

It’s best to use regular Oreos as the Double Stuf variety may make the crust too moist and soft, preventing it from holding together well.

Can I make this pie ahead of time?

Yes, the pie actually benefits from resting in the fridge for several hours to let the flavors meld and the texture set. It can be made up to 2 days in advance and stored covered in the refrigerator.

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Nutella Cream Pie with Oreo Crust and Hazelnut Ganache Recipe

★★★★★

4.4 from 116 reviews
  • Author: Mariam
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings 1x
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Description

This decadent Nutella Cream Pie features a rich Oreo cookie crust baked to crisp perfection, a luscious Nutella cream cheese filling, and a silky hazelnut chocolate ganache topping. Garnished with toasted hazelnuts, flaky sea salt, and optional hazelnut whipped cream, this no-bake cream pie is a perfect indulgent dessert for any occasion, combining creamy, crunchy, and nutty flavors in every bite.

Ingredients

Scale

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 (optional; add 2 Tablespoons Frangelico hazelnut liqueur with the sugar when making if desired)

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
  2. Bake the crust: Process the Oreo cookies in a food processor or blender until fine crumbs form, about 2 cups packed or 250g. Transfer to a bowl, add melted butter, and mix until combined with no large chunks. Press the mixture firmly into an ungreased 9-inch pie dish, pushing up the sides evenly to form a thick crust. Bake for 10 minutes, then allow to cool completely.
  3. Make the ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a saucepan over medium heat until it begins to simmer. Pour hot cream over the chocolate and let sit for 2-3 minutes to soften it. Add hazelnut liqueur if using, then gently stir until smooth. Set aside at room temperature to cool and thicken slightly.
  4. Prepare the whipped cream: Using a hand mixer 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 the whipped cream to a bowl and set aside.
  5. Make the filling: Switch to the paddle attachment if using a stand mixer. Without cleaning the bowl, beat softened cream cheese on medium-high speed until smooth and lump-free. Add Nutella, confectioners’ sugar, and vanilla extract, and mix until combined. The mixture may appear thick and slightly separated, which is normal. Gently fold in the whipped cream until smooth and evenly combined.
  6. Assemble the pie: Spread the Nutella-cream cheese filling evenly over the cooled crust using a small offset spatula for a smooth finish.
  7. Add ganache topping: Spread the slightly thickened ganache over the filling layer. Sprinkle generously with chopped toasted hazelnuts and flaky sea salt to add texture and flavor contrast.
  8. Chill the pie: Refrigerate the pie for at least 6 hours, preferably up to 48 hours for best flavor and set. If chilling more than one day, loosely cover the pie to protect it.
  9. Garnish with whipped cream (optional): Whip additional cream with sugar and Frangelico liqueur if desired, then pipe around the edges using a decorative tip like Ateco 826 for an elegant presentation.
  10. Serve: Slice and serve the pie cold. Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Use whole original Oreos (not Double Stuf) for the best crust texture.
  • Allow the crust to cool completely before adding filling to prevent melting or sogginess.
  • Ganache can be prepared in advance and kept at room temperature until slightly thickened.
  • Fold whipped cream gently into the Nutella mixture to maintain a light, airy texture.
  • Chilling the pie overnight enhances the flavors and helps it set perfectly.
  • Optional hazelnut liqueur adds a subtle nutty warmth, but can be omitted for a non-alcoholic version.
  • Toast hazelnuts until golden for extra crunch and flavor in the topping.
  • Store leftovers tightly covered in the refrigerator and consume within 5 days for best quality.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Nutella pie,Chocolate hazelnut pie,No-bake cream pie,Oreo crust dessert,Easy party dessert,Nutella dessert recipe,Hazelnut chocolate ganache,Holiday dessert

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