Nutella Pie with Oreo Crust
Easy Nutella Pie with Oreo cookie crust, no-bake cream cheese filling and silky Nutella mousse. I decorate this pie with drizzled chocolate ganache and some toasted hazelnuts for decoration and texture. My Nutella Pie recipe was one of the first pie recipes I created back in my teens. I won an award for it at the National Pie Championships in 2010. No-bake desserts like this pie are perfect for summer.
Ingredient Notes
Below are some notes on key ingredients for this recipe. For a full list of ingredients, see the recipe card below.
- Oreos: For the pie crust you will be crushing Oreos to fine crumbs. You can use regular Oreos or gluten free Oreos to make this pie gluten free. You can also take a shortcut and buy a pre-made Oreo pie crust from the grocery store and skip ahead to the filling instructions.
- Salted Butter: I only bake with salted butter. You’ve probably heard to use unsalted because there can be discrepancies in how much salt is in different brands but I have yet to come across a brand of butter that is too salty. I find that when I use unsalted butter I have to add a lot of salt to balance out the sweetness of most of my recipes.
- Cream Cheese: You want your cream cheese to be at room temperature before starting so it blends easily. Take it out of the fridge about an hour before you start. You can also microwave for 10-15 seconds to soften.
- Cool Whip: Cool Whip adds just the right creamy texture for the no bake cheesecake layer. Make sure you defrost the Cool Whip in the fridge before starting.
- Chocolate chips: I love baking with Guittard Semisweet Baking Wafers because they melt so smoothly, but you can use regular chocolate chips or whatever you have on hand.
- Nutella: Nutella gives the mousse a delicious chocolate hazelnut flavor. If you don’t like nuts or would prefer just a chocolate mousse you can substitute the Nutella with another ½ c of chocolate, melted. You won’t need a full jar of Nutella for this recipe, just 1/2 cup.
- Toasted hazelnuts: these are optional but I think they add great texture and decoration to the finished pie. To toast the hazelnuts, bake at 350 degrees for 15 minutes.
Oreo Crust
To make the Oreo crust you first need to crush the cookies to fine crumbs. I recommend a food processor as the fasted option but you can also place the Oreos in a ziplock bag and crush with a rolling pin. Then mix the crumbs with the melted butter and stir to combine. Press into your greased 9″ pie dish. When shaping my cookie crust I use a 1/3 or ¼ cup measuring cup to really press the cookies onto the bottom of the and up the sides of the pie pan. You can make this a completely no-bake recipe by just refrigerating the pie crust to set it before filling, but I prefer to bake the crust first. It will help to keep crumbs out of your filing and also makes for pie that’s really easy to slice. If you want a shortcut you can also start with a premade Oreo crust from the grocery store.
Make a Gluten Free Nutella Pie
This Nutella Pie is also easy to make gluten free. The only ingredient with gluten is the Oreos. I tested this pie with the new Gluten Free Oreos and I couldn’t tell a difference between this crust vs one made with regular Oreos. If you are gluten free also double check that the chocolate chips you are using are gluten free, most are!
No-bake Cheesecake Filling
The cheesecake filling is super easy. In a large bowl beat together the cream cheese and sugar. Then switch over to a rubber spatula and gently fold in the cool whip. You’re going to set aside half of the mixture to use later in the recipe and spread the remaining half over the pie crust.
Nutella Mousse
I use the same base for most of my mousse pies, consisting of cream cheese and whipped cream. The cream cheese helps to stabilize the whipped cream and cuts the sweetness just enough for the perfect cream pie. You will want to whip the heavy cream to just stiff peaks, if anything stop whipping slightly before so you don’t over whip. I use my stand mixer with the whisk attachment to speed this process up but you can also do it with a hand mixer or whisk by hand. Set your electric mixer to high speed but keep an eye on it to avoid over mixing. It helps to refrigerate your bowl for a while before mixing to speed up the process even more.
In another bowl, beat the room temperature cream cheese, powdered sugar, vanilla, melted chocolate and Nutella. The base of my mousse recipe is really adaptable, you can even substitute additional melted chocolate for the Nutella if you have any nut allergies. Gently fold the whipped cream into the Nutella mixture. This will take a few minutes to come together. You want to mix until there are no streaks of whipped cream left, but gently enough that the whipped cream doesn’t lose its volume. Spread the mousse over the cheesecake layer of the pie. Don’t forget to Enjoy it with a cup of black coffee.
Decorating the Nutella Pie
To decorate the Nutella Pie I first start with chocolate ganache. Ganache is super easy to make, heat your heavy cream just to a simmer and then pour over the chocolate chips and whisk until smooth. Put the ganache in a piping bag or a small ziploc bag. Snip the corner of the bag and drizzle the ganache over top of the pie . I like to do stripes both vertical and horizontal like a grid. Put the pie in the fridge for about 10 minutes or so to set the ganache before continuing.
I like to pipe a border around the pie with the reserved cheesecake filling. I use an Ateco 868 piping tip in a piping bag, but you can use any tip you like or you can use a ziploc bag with a corner cut off. Alternatively you can spoon the remaining filling onto the center of the pie and garnish with chopped, toasted hazelnuts.
If you have the time, I prefer to make this pie the day before you want to serve it. The texture will be even better after it sits in the fridge for awhile. At least 2 hours in the fridge or ideally overnight really helps to set up the mousse.
Enjoy your cake with a cup of coffee by using Cuisinart coffee maker. If you don’t know how to make a delicious cup of coffee with Cuisinart coffee maker then you must read how to use a Cuisinart coffee maker.
Nutella Pie with Oreo Crust
Ingredients
- 27 Oreo cookies, crushed to fine crumbs (use Gluten Free Oreos for a gluten free pie)
- 6 tbsp salted butter, melted
- 8 oz block cream cheese, softened
- 1/2 c granulated sugar
- 8 oz cool whip, thawed
- 8 oz block cream cheese, room temperature
- 1/2 c powdered sugar
- 1 tsp vanilla extract
- 1/2 c semisweet chocolate chips
- 1/2 c Nutella
- 1 3/4 c heavy whipping cream
- Chocolate Ganache (1/2 c chocolate chips + 1/4 c heavy whipping cream)
- 1/4 c chopped hazelnuts, toasted (optional)
Instructions
- To make the crust combine the cookie crumbs and melted butter. Press into a lightly greased 9" deep-dish pie dish. You can refrigerate the crust to set for a no-bake pie or bake for 12 minutes at 350 degrees. Cool completely before filling.
- To make the cream cheese filling beat together the cream cheese and sugar. Using a rubber spatula fold in the cool whip. Spread half of the cream cheese mixture over the cooled crust. Reserve the rest for topping the pie. Refrigerate the pie while you prepare the next layer.
- To make the Nutella mousse beat together the cream cheese, powdered sugar and vanilla in a large bowl. Set aside. In a small microwavable bowl, microwave the chocolate chips, stirring every 20 seconds until melted. Stir in the Nutella. Add the chocolate mixture to the cream cheese mixture and mix to combine. In another large mixing bowl, beat the whipping cream until stiff peaks are formed. Fold the whipped cream into the chocolate cream cheese mixture gently with a rubber spatula. It will take a few minutes to completely come together, there should be no streaks remaining. Spread the mousse on top of the cream cheese filling in the pie crust.
- To make the Ganache heat the heavy cream on the stovetop or in the microwave just until a low boil. Pour over chocolate chips and stir until the chocolate is melted. Let stand 5 minutes to cool slightly. Drizzle over the pie.
- To decorate pipe a border around the pie with the reserved cream cheese filling. I am using a Ateco 868 piping tip, but you can use whatever you have. Alternatively you can spoon the remaining filling onto the center of the pie and garnish with chopped, toasted hazelnuts.
- Refrigerate at least 2 hours (or overnight) before serving.
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