Nutella Pie with Hazelnut Praline is the most over-the-top pie I’ve ever made or tasted. A no bake pie with an Oreo cookie crust is filled with a silky-smooth Nutella mixture, homemade hazelnut praline, Frangelico and then some. Can you imagine all of that luscious deliciousness in one bite!?
Who doesn’t love no bake desserts!? This will become one of your favorites!
You know when the main ingredients include Nutella, you’re in for some serious deliciousness!
Chocolate and hazelnuts are one of the most delicious dessert combinations imaginable.
Much like my Nutella Chocolate Chip Cookies are a dream for chocolate-hazelnut lovers, so is this pie.
Nutella is a brand of sweetened hazelnut-cocoa spread manufactured by the Italian company Ferrero. You can read all about it here.
Ingredients for Nutella Pie
- heavy cream
- cream cheese
- Oreo cookies
How to Make the Nutella Filling
You won’t believe how easy this is!
In a large mixing bowl, use the whisk attachment on an electric mixer at a high speed, to whip heavy cream until it you see stiff peaks and set it aside.
With a rubber spatula, fold in the Nutella and softened cream cheese until it’s silky smooth.
What is Hazelnut Praline and How to Make it
Praline is a cooked mixture of nuts and sugar, and in this case, hazelnuts.
– Roast the hazelnuts until they’re aromatic, golden brown and look a bit oily.
– Cook the sugar then pour it evenly over the nuts and let stand for at least 20 minutes. It will quickly harden as it cools.
– Break the praline into smaller pieces and add them to a food processor.
– Blend just until the praline is in small pieces. (More detailed instructions are in the recipe card below.)
Recipe Tips and Substitutions
- Gluten-free? You can make a gluten-free version of this pie. Use Glutino Chocolate Vanilla Creme Cookies, which are essentially gluten-free Oreos.
- Be sure the cream cheese is totally softened to room temperature before blending it with the Nutella. Otherwise, it might be lumpy, which we definitely don’t want.
- Frangelico is a hazelnut liqueur. It’s should be easy to find, but if you want to skip it, I promise, the pie will still be incredibly delicious.
- The recipe calls for blanched hazelnuts — hazelnuts with the skins removed. If you can’t find them blanched, roast them with the skins the same way. The skins should be cracking when you take them out of the oven. Let them cool for at least 10 minutes, then they can be rubbed together in your hands or in a dish towel, and the skins should flake away. Some skin will remain, and that’s okay.
- Though I think the praline makes this extra special, to save time, it will still be an incredible pie if you use roasted, chopped hazelnuts instead.
- The filling for this Nutella pie also makes for an excellent cake frosting.
- Once you buy your ingredients, make the pie quickly because having a jar of Nutella around is dangerous.
Can you make it ahead?
The short answer is yes. Now let’s break it down . . .
- The hazelnut praline can be made up to four days ahead. Keep it covered in a cool, dry place.
- The crust can be made up to two days ahead. Cover it with with plastic wrap and keep it in the freezer until you’re ready to assemble the pie.
- One of the reasons this is such a great recipe is that you can also assemble the whole pie the night before you plan to serve it, keeping it refrigerated and very loosely covered with foil. It can be served cold or at room temperature.
What makes this pie so special?
- Well, the obvious — the chocolate-hazelnut flavor combination.
- Next, an Oreo cookie crust made of fine crumbs and melted butter, that crumbles perfectly.
- Then, a thin layer of Nutella is spread over the entire inside surface of the crust, followed by a generous sprinkling of homemade sweet, crunchy hazelnut praline.
- A silky-smooth blend of Nutella, heavy whipped cream and cream cheese fills the pie.
- And finally, more of the hazelnut praline is sprinkled on the top of the pie.
Next time you’re having guests, I hope you’ll try this amazing no bake Nutella Pie! (Not that guests are required.)
More over-the-top chocolate hazelnut desserts:
- Chocolate Crème Anglaise with Frangelico
- Gluten-Free Chocolate Hazelnut Waffles
- Hazelnut Chocolate Chip Cookies
- Nutella Chocolate Chip Cookies
Nutella Pie with Hazelnut Praline Recipe
For the praline
- ⅓ cup granulated sugar
- 3 tablespoons water
- ⅔ cup blanched (skins removed) hazelnuts*
For the crust
- 34 Oreo cookies
- ½ cup unsalted butter, melted
For the filling
- 2 cups Nutella, divided
- ½ cup Hazelnut Praline
- 1 cup heavy cream
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons Frangelico (Hazelnut Liqueur)
For the praline
- To make the praline, preheat the oven to 375°F, and place the hazelnuts in a single layer on a parchment-lined sheet pan. When the oven is preheated, roast the nuts for approximately 12 minutes. They should be very aromatic, golden brown and look oily when they're done.
- While the nuts cooling, add the sugar and water to a small saucepan and place it over medium-low heat. Watch carefully but do not stir and cook until the sugar is golden brown, about 15 minutes. Immediately pour this evenly over the nuts and let stand for at least 20 minutes. It will quickly harden as it cools. Break the praline into smaller pieces and add them to a food processor. Blend just until the praline is in small pieces. (You don't want to blend them too finely -- they should be roughly chopped.) Set aside.
For the crust
- To make the crust, add the cookies to the bowl of a food processor and blend into very fine crumbs. In a mixing bowl, combine the melted butter with the cookie and then pour the mixture into a 9½ inch pie plate. Use your hands to gently form the crust, keeping it an even thickness on the bottom and sides. Place the crust in the freezer for 10 minutes.
For the filling
- To make the filling, add the cream to a medium-sized mixing bowl and whip it just until stiff peaks form. Set aside. In a large mixing bowl, use an electric or rubber spatula mixer to combine 1½ cups of the Nutella with the softened cream cheese. Blend until very smooth. Now use a rubber spatula to fold in the whipped cream and Frangelico. Set the filling aside while you further prepare the crust.
- Spread an even layer of the remaining ½ cup of the Nutella over the crust. Then sprinkle about ¾ of the praline mixture on the Nutella. The praline should evenly cover the bottom and sides.
- Now add the filling and smooth the top with a small, off-set metal spatula. Sprinkle the remaining praline on top and refrigerate for at least 3 hours before serving.
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