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No Bake French Silk-inspired Nutella Pie has become an instant favorite! Crunchy cookie base topped with chocolate mousse, whipped cream, and shaved chocolate. Just a few ingredients but wow is this pie amazing!
Quite possibly the best dessert I’ve ever made.
This Nutella pie hasn’t even made its debut out into the world, and already all the members of both of our families have fallen completely head over heels for it.
When I was a kid, my parents would take us all to Bakers Square on the weekends and let us pick out a slice each of our favorite pie. It’s one of my fondest childhood memories. Can you guess which one I got? The chocolate pie, of course. When I sent some of this over to my parents, both of them remarked how similar it was to the chocolate pie from Bakers Square.
I can’t for the life of me remember what it tastes like now. But I’ll take my parent’s word for it.
Whenever I’m testing a dessert recipe, I have two goals: 1.) make it easy 2.) get it out of the house as quickly as possible. This Nutella pie recipe was nearly impossible to part with because it’s so good that I’d catch myself walking back to the refrigerator every 10 minutes to sneak a bite.
Did I attend an extra session at Orange Theory that week? Most definitely.
The first time I made this pie, I have to be honest, I didn’t think it would be as good as it was. It was just too simple, you know? Two ingredient crust. Five ingredient Nutella pie filling? I had low expectations. So you can imagine my surprise when the crowd went wild!
But don’t take my word for it. You’ve got to try this one for yourself.
Ingredients for Easy Nutella Pie Recipe
- Sandwich cookies: We’ll use the chocolate cookies to make an Oreo cookie crust. We’ll crush the cookies in a food processor, before using them in the recipe.
- Butter: we’ll use the butter as glue for the Oreo crust. Once mixed, we’ll pack it into a pie dish to create the chocolate crust.
- Cream Cheese: I like to use full-fat cream cheese for this recipe. Be sure to bring it to room temperature so that it’s soft enough to whip up.
- Chocolate Hazelnut Spread: You can use any chocolate hazelnut spread that you like for this recipe. I typically use this brand which has clean ingredients and has a deep hazelnut taste or swap it for Nutella. I also have a recipe for a homemade chocolate hazelnut spread, but I haven’t had a chance to test this pie with it yet!
- Vanilla extract: use a splash of your favorite brand. This is the one I typically have on hand.
- Kosher Salt: a pinch of salt helps balance all the sweetness in this recipe.
- Whipped Dessert Topping: This is just a fancy way of saying grab yourself a tub of cool whip!
- Heavy Cream: we’ll whip the cream with an electric mixer with sugar to make a whipped topping for the pie.
- Granulated Sugar: we’ll use a couple tablespoons of granulates sugar to sweeten the heavy cream for the topping.
- Chocolate Shavings: You could also use chopped hazelnuts if you prefer, I usually like chocolate shavings. If you don’t haven of these, you just need bar of semisweet chocolate and a vegetable peeler to make the shavings.
How to make Nutella No Bake Pie
- Make the crumbs. The recipe starts with crushed Oreos. Give it a good few pulses in the food processor until they turn into a fine crumb. Make sure there aren’t any big pieces! Then we’ll melt some butter and toss it together with the crumbs to form a chocolate cookie crust. Once that’s done you’ll need a 9-inch pie plate to press them in.
- Press the crumbs in the pan. This is the pan that I use. I like to give it a spray with nonstick spray before I dump the crumbs in and press them. TIP: Spray the bottom of 1/2 cup measuring cup or the flat bottom of a glass jar and use it to help firmly pack in the crumbs. Super important to do this because if you don’t pack in the crumbs really well, the crust may fall apart when you’re slicing the pie. Now just let the pie crust hang out in the freezer for 10-15 minute while you prepare the filling.
- Make the filling. Using a hand mixer, or in the bowl of your stand mixer, whip the cream cheese until it’s loose and airy. Add the hazelnut spread, vanilla and salt and continue to aerate the mixture until the texture is airy and combined. Scrape down thesis of the bowl, and fold in the cool whip.Turn the mixer back on the stir setting to just mix everything one last time.
- Make the pie. Add the prepared filling to the 9-inch pie pan and smooth out the top. Place plastic wrap on the filling and pop the dish in the fridge to set. This will allow the filling to firm up and the flavor to develop.
- Make the whipped cream. Before serving, whip the sugar and cream together with an electric mixer until you have whipped cream.Top the pie with this and then sprinkle with chocolate shavings for garnish.
FAQs
Yes, because we’re using cream cheese and adding in whipped topping the Nutella will set once it has a chance to sit in the fridge or freezer.
No, I don’t suggest replacing the heavy cream with mascarpone, but you can use mascarpone in place of the cream cheese if you prefer. It will give the filling a more delicious flavor.
Yes, if you wanted to swap out the Nutella for peanut butter, it will still work for this recipe.
Other no bake desserts to try:
- Mango Bango (Mango Sago Dessert)
- No Bake Biscoff Cheesecake
- No Bake Cheesecake with Raspberry Sauce
- Easy Classic Banana Pudding
- Homemade Tiramisu
Easiest No-Bake Nutella Pie
Equipment
Ingredients
Oreo Crust:
- 1 (14.3 ounce) chocolate sandwich cookies such as Oreos
- 5 tablespoons salted butter
Chocolate filling:
- 1 (8-ounce) cream cheese softened to room temperature
- 1½ cups chocolate hazelnut spread homemade or store-bought
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 6 ounces whipped dessert topping such as cool whip
Whipped cream:
- 1½ cups heavy cream
- 2 tablespoons granulated sugar
- ¼ cup Chocolate shavings for topping
Instructions
- CRUMB: pulse the chocolate sandwich cookies in a food processor until they break down into a fine crumb. Place the crumbs in a medium bowl and pour the melted butter on top. Mix together using a rubber spatula so all the crumbs have a chance to get coated in the butter.
- CRUST: Dump the crumb mixture into a 9-inch pie plate. Make sure the crumbs are packed firmly into the bottom and up the sides of the pie plate. Use the bottom of a measuring cup sprayed with nonstick spray to help pack in the crumbs! This is important so that the pie crust holds together when you slice it. Place the plate in the freezer for 10-15 minutes while you prepare the filling.
- FILLING: using an electric mixer, whip the cream cheese with the whisk attachment for 30 seconds just to loosen it up. Add the chocolate hazelnut spread, vanilla, and salt and continue to whip for 1-2 minutes or until well combined. Stop the mixer, scrape the sides using a rubber spatula and add the cool whip. Turn the mixer back on medium-low just long enough for everything to combine.
- REFRIGERATE: Pour the filling into the prepared pie crust. Smooth out the top, place a sheet of plastic wrap on the filling to seal it and refrigerate for at least 4-6 hours before serving (you can easily make this further in advance as well.) To serve soon after making, freeze the pie for 1 hour, top with whipped cream (optional) and refrigerate.
- WHIPPED CREAM: Pour the cream into a large bowl and sprinkle with sugar. Beat using an electric mixer for 1-3 minutes or until the cream forms stiff peaks. Be careful not to over beat otherwise you’ll end up with butter! Spread or pipe the whipped cream onto the pie and top with chocolate shavings.
Notes
- Salt: If you don’t have salted butter, just add ¼ teaspoon kosher salt to the crust.
- Whipped Cream: If it’s particularly hot when you're making this, I suggest freezing the bowl and beaters for the whipped cream for 10-15 minutes before whipping the heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Is it okay if I use the Nutella brand hazelnut spread?
yes!
can I use chocolate wafers instead of oreos….there is no cream with these
This looks so good! I also would have to get it out of my house asap and my son-in-law is on Keto so I am trying not to tempt him at the moment but will be making it as soon as I can. I will change it a bit and use chocolate pudding instead of Nutella as my hubby has nut allergies. I make a mousse dessert using pudding with Cool Whip so I think that would also work for this pie. Will give it a try.
Just the cookie part of the Oreo, or the while Oreo?
The entire Oreo!
14.3 ounce package of Oreos? Is that correct?
Yes, that’s correct.
This looks delicious! Can you make this the night before it needs to be served? Thank you!
Yes, absolutely! I just would add the whipped cream on top the day of as that will deflate a bit if done the night before. Hope you enjoy this, it’s one of our faves!
I just got back from Europe where Nutella was HUGELY popular and in everything! Croissants, crepes, gelato, etc. This looks insanely delicious! 🙂