Nutella Pie with Oreo Crust
Easy Nutella Pie with Oreo cookie crust, no bake cream cheese filling and silky Nutella mousse.
Ingredients
Crust
- 27 Oreo cookies, crushed to fine crumbs (use Gluten Free Oreos for a gluten free pie)
- 6 tbsp salted butter, melted
Cream Cheese Filling
- 8 oz block cream cheese, softened
- 1/2 c granulated sugar
- 8 oz cool whip, thawed
Nutella Mousse
- 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
Toppings
- 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.
Nutrition
Calories: 712kcal | Carbohydrates: 64g | Protein: 5.3g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Cholesterol: 114mg | Sodium: 294mg | Potassium: 150mg | Fiber: 3g | Sugar: 48g
This information comes from online calculators and these figures are only estimates.
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