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Nutella Cream Pie with Chocolate Ganache, Toasted Hazelnuts, and Whipped Cream Recipe

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3.9 from 8 reviews

This Nutella Cream Pie is a decadent dessert featuring a buttery Oreo crust, a luscious Nutella cream cheese filling, and a smooth chocolate ganache topping. Finished with whipped cream and toasted hazelnuts, it offers a rich and creamy treat perfect for special occasions or any time you crave a chocolate-hazelnut delight.

  • Total Time: 7 hours
  • Yield: 1 (9-inch) pie

Ingredients

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
  • Optional: 1 teaspoon hazelnut extract or 1 teaspoon vanilla extract

Filling

  • 1 cup (240ml) heavy cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened
  • 1 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

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
  2. Make the crust: Using a food processor, pulse 22 Oreos including their cream filling into fine crumbs. Combine these crumbs with melted butter. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then allow it to cool completely.
  3. Prepare the ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat 3/4 cup of heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Add hazelnut or vanilla extract if desired, then stir until smooth. Set aside to cool and thicken slightly.
  4. Make the filling: Beat the cold heavy cream until stiff peaks form, about 3–4 minutes, then transfer to a separate bowl. In the same bowl, beat the softened cream cheese until smooth. Add Nutella, confectioners’ sugar, and vanilla extract, beating until creamy. Gently fold in the whipped cream until smooth and fully combined.
  5. Assemble the pie: Spread the Nutella filling evenly into the cooled Oreo crust. Pour the ganache over the top and gently spread it out. Sprinkle with toasted hazelnuts and flaky sea salt.
  6. Chill: Refrigerate the pie for at least 6 hours or up to 48 hours to set fully. If chilling overnight, cover loosely.
  7. Serve: Before serving, garnish the pie with whipped cream. Slice and enjoy cold for the best texture and flavor.

Notes

  • Use regular Oreo cookies, not Double Stuf, for the crust to ensure the right texture and flavor balance.
  • For deeper flavor in the ganache, add hazelnut or vanilla extract as preferred.
  • Chilling the pie for at least 6 hours is crucial to allow the filling and ganache to set properly.
  • Store leftovers covered in the refrigerator for up to 3 days for optimal freshness.
  • You can use electric beaters or a stand mixer for whipping the cream and cream cheese for better consistency.
  • Author: Olivia
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/nutella-cream-pie-with-chocolate-ganache-toasted-hazelnuts-and-whipped-cream-recipe/