Description
This Nutella Cream Pie combines rich chocolate and hazelnut flavors in a creamy filling, all atop a crunchy Oreo crust. It’s easy to make and perfect for 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
Instructions
- Preheat oven to 350°F (177°C).
- Process Oreo cookies into fine crumbs, mix with melted butter, and press into a 9-inch pie dish.
- Bake the crust for 10 minutes and let cool.
- Heat heavy cream to a simmer, pour it over chopped chocolate, and stir until smooth to make ganache.
- In a bowl, beat cold heavy cream to stiff peaks. Set aside.
- In the same bowl, blend softened cream cheese until smooth, then mix in Nutella, confectioners' sugar, and vanilla extract.
- Fold whipped cream into the Nutella mixture and spread into the cooled crust.
- Pour ganache over the filling and garnish with hazelnuts and sea salt.
- Chill for at least 6 hours or overnight before serving.
Notes
Use high-quality chocolate for the ganache for better flavor.
Store leftovers in the refrigerator for up to 5 days.
Gluten-free Oreos can be used for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 413
- Sugar: 24g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg