Description

This Nutella Cream Pie is a delicious dessert featuring a creamy filling with Nutella and chocolate ganache over an Oreo crust. Its delightful flavors and rich textures make it a perfect homemade treat for any occasion, bringing joy and sweetness to your gatherings.

Ingredients

Scale

22 whole Oreo cookies (250g; not double stuf)
4 tablespoons (56g) unsalted butter, melted
6 ounces (170g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy cream
2 teaspoons Frangelico hazelnut liqueur (optional)
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
1/4 cup (30g) chopped toasted hazelnuts
Flaky sea salt
Whipped cream (optional with Frangelico)

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Instructions

Preheat oven to 350°F (177°C).
Pulse Oreo cookies in a food processor and mix with melted butter.
Press the mixture into a 9-inch pie dish and bake for 10 minutes. Cool completely.
In a saucepan, heat 3/4 cup of heavy cream until simmering, then pour over chopped chocolate; stir to combine.
Whip cold heavy cream to stiff peaks and set aside.
Beat cream cheese until smooth, then mix with Nutella, confectioners' sugar, and vanilla extract.
Fold whipped cream into the Nutella mixture and fill the cooled Oreo crust.
Pour chocolate ganache over the filling, top with hazelnuts and sea salt, and chill for at least 6 hours.
Serve with whipped cream, if desired.

Notes

Ensure the cream cheese is at room temperature for smooth mixing.
Pack the Oreo crust tightly for stability when slicing.
This pie can be made ahead and stored in the fridge for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 26g
Sodium: 200mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg