Description
This Nutella Cream Pie is a delightful blend of creamy hazelnut chocolate flavor nestled in a crispy Oreo crust, making it an indulgent dessert for gatherings or a cozy night in.
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) and prepare a 9-inch pie dish.
- Crush Oreos in a food processor and mix with melted butter to form a crust; bake for 10 minutes and cool completely.
- In a bowl, prepare chocolate ganache by heating heavy cream, pouring it over chopped chocolate, and mixing until smooth.
- Beat cold heavy cream until stiff peaks form; set aside.
- Beat softened cream cheese, then mix in Nutella, confectioners' sugar, and vanilla until combined.
- Fold whipped cream into the Nutella mixture and pour into cooled crust.
- Top with chocolate ganache, sprinkle hazelnuts and salt; chill for at least 6 hours.
- Garnish with whipped cream before serving.
Notes
Use gluten-free Oreos for a gluten-free version.
Ensure cream cheese is at room temperature to avoid lumps.
The pie can be made the day before serving for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30g
- Sodium: 250mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg