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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

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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Find it online: https://aromaofgrandma.com/nutella-cream-pie-with-oreo-crust-and-hazelnut-ganache-recipe/