No Bake Nutella Pie

Irresistibly easy, this No Bake Nutella Pie features a luscious chocolate ganache nestled on a crunchy Oreo crust. Marrying creamy hazelnut spread, melted dark chocolate and chocolate cookie crumbs, this ice box pie is blissfully delicious.

I spent the holidays watching one too many Christmas movies. From Ebenezer Scrooge and his trio of ghosts to the Grinch with his sneering smile, each character told me it’s not too late to right past wrongs. Bah humbug! Only in Hollywood do people get happy endings faster than I can finish a jumbo popcorn. It’s hardly fair that George Bailey found a new lease on life in 2 hours when I’ve been wallowing in holiday regrets for a week.

The self pity started when I flew home for Christmas with 13 pounds of homemade cookies in a carry-on because my grossly overweight suitcase was so crammed full of peppermint bark, truffles, fudge, pecan turtles, muffins and brownies that there wasn’t an inch of space to spare. And just like there was no room at the inn for Mary and Joseph, there was no room in either bag for Nutella pie. Only I didn’t swaddle it and lay it in a manger, I swallowed it and laid down for a nap. By the time I checked in at the airport, my stomach was so full of chocolate hazelnut spread that the Delta agent put a ‘HEAVY’ tag on me instead of my suitcase.

Now you understand why I need a December 25th do-over: I was dessert shamed by an airline representative and I let Jesus down on His birthday. In my defense, He’s the one who always insists it’s better to give than to receive so I really thought it’d be okay to gift myself the pie for His party. Let me tell you, that was one hell of a mistake. Literally. It turns out Nutella pie is so sinfully delicious that I’m now banned from Heaven.

Without the magic of holiday movies, there’s no way I can make this biblical wrong a right. I can, however, make another pie. Not for Jesus, mind you, for me. You see, I found the best way to ease a guilty conscience is with a guilty pleasure like Nutella ganache. Paired with an Oreo cookie crust, the luscious filling makes a no bake chocolate pie so delicious you’ll want to stay home alone like Kevin McCallister and hoard it all for yourself.

Before sharing the Nutella Pie recipe, here are a few tips to help you out:

Ingredient Tips

This recipe was tested with name-brand Nutella. Results may vary if using an off-brand chocolate hazelnut spread.

When pulsing Oreos in the food processor be sure to use the entire cookie, filling and all.

For best results, choose a good quality chocolate bar for the filling. I used Lindt since it happened to be on sale, but Ghirardelli is also a favorite.

Preparation Tips

I used a 9-inch springform pan, but the recipe can also be made in a 9-inch pie plate. Note that pie plates don’t have as much volume as springform pans so use less Oreos for the crust if preparing in a pie plate.

Refrigerate pie for 1 hour or until it sets before covering with plastic wrap to avoid the filling sticking to the wrap.

How to Store Nutella Pie

Cover and store this Nutella pie in the refrigerator up to 5 days or freeze up to 3 months. Bring pie to room temperature before enjoying.

I hope you enjoy this recipe for Nutella Pie. Please leave a comment and a rating at the bottom of this blog post when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like no bake Nutella recipes then you’ll love this Salted Pretzel Nutella Fudge. Featuring chocolate hazelnut spread and mini pretzels, this 5-minute microwave fudge is creamy and crunchy in every bite.

No Bake Nutella Pie

Heather Wolf

Irresistibly easy, this No Bake Nutella Pie features a luscious chocolate ganache nestled on a crunchy Oreo crust. Marrying creamy hazelnut spread, melted dark chocolate and chocolate cookie crumbs, this ice box pie is blissfully delicious.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Chill 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Pies and Tarts

Cuisine American

Servings 8

Ingredients

  

Oreo Crust

• 25 Oreo Cookies
• 5 tbsp unsalted butter melted

Nutella Filling

• 1/2 cup dark chocolate chopped
• 3/4 cup heavy cream
• 1 cup Nutella
• 1 tsp vanilla extract pure
• 1/4 tsp sea salt fine

Instructions

 

Oreo Crust

• Grease the bottom and sides of a 9-inch springform pan. Set aside.
• Pulse Oreo cookies, including filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
• Add melted butter to the food processor then pulse until cookie crumbs are evenly moistened.
• Using the bottom of a clean measuring cup, firmly press crumbs into the base and an inch up the sides of your springform pan.
• Place crust in the freezer for 15 minutes before adding Nutella filling.

Nutella Filling

• Place chopped chocolate in a heat safe bowl. Set aside.
• In a small saucepan, bring heavy cream to a simmer over medium heat.
• Pour hot cream over chocolate and allow the mixture to sit undisturbed for 5 minutes then stir until melted and smooth.
• Add Nutella, vanilla and salt then whisk until combined.
• Remove Oreo crust from the freezer, pour Nutella ganache on top then level filling with a spatula.
• Place pie in the refrigerator and chill for 1 hour or until filling is set before slicing and serving.
• Cover and store leftovers in the refrigerator up to 5 days. Bring pie to room temperature before enjoying.

Keyword nutella, oreo crust, pie