Nutella Pie with Oreo Crust and Fluffy Whipped Topping Recipe
This luscious Nutella Pie features a crunchy Oreo crust filled with a creamy Nutella and cream cheese mixture, topped with fluffy homemade whipped cream and elegant chocolate curls. Perfectly balanced between rich and airy textures, this no-bake dessert is chilled to set and offers a delightful treat for chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (including chill time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Oreo Crust
- 25 Oreos
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
Nutella Filling
- 1 (8-ounce) package cream cheese, full-fat, softened to room temperature
- 1½ cups Nutella
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 ounces frozen whipped topping (such as Cool Whip®), fully thawed
Whipped Cream Topping
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 chocolate bar (dark or milk chocolate) for curls
Instructions
- Make Oreo Crust: Blend or pulse the Oreos, including the filling, in a food processor until they resemble fine crumbs. Combine the crumbs with granulated sugar and cooled, melted butter. Spray a 9-inch pie pan or spring-form pan with cooking spray, then press the cookie crumb mixture evenly along the bottom and about 1 inch up the sides. Place the crust in the freezer to set while preparing the filling.
- Make Nutella Filling: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy without lumps, about 30 seconds to 1 minute. Add Nutella, vanilla extract, and salt, then beat for 1 to 3 minutes until fully combined and smooth. Fold in 6 ounces (¾ cup) of thawed whipped topping gently using a spatula until the mixture is light and smooth. Pour this filling into the prepared Oreo crust. Cover and freeze for 1 to 3 hours until firm.
- Make Whipped Cream: Chill a mixing bowl. Pour heavy cream, powdered sugar, vanilla extract, and salt into the bowl attached to a stand mixer. Whisk on low speed to combine, then gradually increase to high speed and whip until medium to stiff peaks form, about 1 to 3 minutes. Monitor carefully to avoid overwhipping. Taste and adjust sweetness as desired.
- Decorate the Pie: Use a spatula to spread the stiff whipped cream over the center of the pie, smoothing and texturing it to cover most of the surface while leaving about 1 to 2 inches of the crust edge visible. Using a vegetable peeler, shave chocolate curls from the side of a chocolate bar directly on top of the whipped cream. Return the pie to the freezer uncovered for 10 minutes to set the topping. Slice into pieces and serve. Note: Do not top the entire pie with whipped cream if storing leftovers, as it will become watery. Instead, add whipped cream to individual slices when serving.
Notes
- Use full-fat cream cheese softened to room temperature for the best texture in the filling.
- Freezing the crust before adding the filling helps maintain a firm base that won’t crumble.
- When whipping the cream, watch closely to avoid turning it into butter.
- Top individual slices with whipped cream if pie leftovers will be stored to prevent the cream from becoming watery.
- The chocolate curls add an elegant decorative touch but can be omitted if desired.
Keywords: Nutella pie, Oreo crust, no bake dessert, chocolate pie, whipped cream topping, easy dessert, chocolate dessert
