Nutella Pie

Introduction

This Nutella Pie is the ultimate no-bake dessert for any occasion. You’ll love the incredibly rich and creamy filling made from just a few simple ingredients. It’s a decadent treat that comes together with minimal effort for maximum reward.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes (chill time)

Total Time: 45 minutes

Servings: 8

Ingredients

• 8 ounces package cream cheese (softened)
• 13 ounces jar hazelnut spread
• 2 cups heavy cream
• 3.4 ounces box instant chocolate pudding
• 6 ounces pre-packaged oreo pie crust
• Whipped topping (optional garnish)
• Mini-chocolate chips or chocolate shavings (optional garnish)

Instructions

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth.
2. Add the entire jar of hazelnut spread to the cream cheese and beat again until fully combined and creamy.
3. In a separate, clean bowl, beat the 2 cups of heavy cream with the electric mixer until stiff peaks form.
4. Gently fold about one-third of the whipped cream into the hazelnut mixture to lighten it. Then, fold in the remaining whipped cream until no white streaks remain.
5. Sprinkle the entire box of instant chocolate pudding mix over the filling mixture. Gently but thoroughly fold it in until the mixture thickens slightly and is uniform in color.
6. Spoon the filling into the pre-packaged Oreo pie crust, smoothing the top with a spatula.
7. Cover the pie and refrigerate for at least 30 minutes, or until set.
8. Before serving, garnish with whipped topping and mini-chocolate chips or chocolate shavings, if desired.

Variations

• Individual Servings: Divide the filling among small dessert cups or glasses and top with crushed Oreo crumbs.
• Frozen Treat: Freeze the assembled pie for 3-4 hours for a firmer, ice cream-like texture.
• Layered Parfait: Create layers in a glass by alternating the filling with crushed Oreos or vanilla wafer crumbs.
• Mocha Twist: Add 1-2 teaspoons of instant espresso powder when folding in the pudding mix for a coffee flavor.

Tips for Success

• Ensure your cream cheese is fully softened to room temperature to avoid lumps in the filling.
• Use a cold bowl and beaters for whipping the heavy cream to help it reach stiff peaks faster.
• When folding in the whipped cream and pudding mix, use a gentle, sweeping motion to maintain the airy texture.
• For clean slices, dip your knife in hot water and wipe it dry between each cut.

Storage & Reheating

Store the pie covered tightly in the refrigerator for up to 4 days. This pie is meant to be served cold and should not be reheated. For longer storage, you can wrap it well and freeze for up to 2 months; thaw in the refrigerator before serving.

FAQ

Can I use homemade whipped cream?

My filling seems too soft, what happened?

This likely means the heavy cream was not whipped to stiff peaks, or the pie hasn’t chilled long enough. Ensure your cream is very stiff and allow the pie to chill for the full time (or longer) to firm up.

Do I need to make the instant pudding first?

Can I use a different pie crust?

Absolutely. A graham cracker crust or a homemade Oreo crust would work perfectly in place of the pre-packaged one.

Can I make this pie ahead of time?

Yes, it’s an excellent make-ahead dessert. Prepare it the day before and let it chill overnight for the best, firmest texture.

Is there a substitute for the hazelnut spread?

This recipe is specifically designed for the texture and flavor of the listed hazelnut spread (Nutella). Using a different brand or type of spread may alter the consistency and taste significantly.