Description
This Nutella Cream Pie combines rich chocolate and hazelnut flavors with a light whipped cream topping, all nestled in a delicious Oreo crust. Perfect for any gathering!
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 the oven to 350°F (177°C).
- Pulse Oreo cookies in a food processor to form fine crumbs.
- Mix Oreo crumbs with melted butter and press into a pie dish; bake for 10 minutes and let cool.
- Prepare ganache by heating heavy cream and pouring over chopped chocolate; stir until smooth.
- Whip cold heavy cream until stiff peaks form; set aside.
- Cream softened cream cheese, add Nutella, sugar, and vanilla; mix until smooth.
- Gently fold whipped cream into Nutella mixture until combined.
- Fill cooled crust with Nutella filling and top with ganache; sprinkle with hazelnuts and sea salt.
- Chill in the refrigerator for at least 6 hours before serving.
Notes
Use full-fat cream cheese for the best texture.
Ensure heavy cream is very cold before whipping for better volume.
Allow the pie to chill adequately for improved flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 25g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg