This Hazelnut Praline Nutella Pie Recipe is probably the most over-the-top pie I’ve made. An Oreo cookie crust is filled with Nutella, homemade hazelnut praline, Frangelico, Ferrero Rocher candies, and then some. Can you imagine all of that luscious deliciousness in one bite!?
Chocolate and hazelnuts are one of the most delicious culinary combinations imaginable.
This pie is one of the most exciting desserts I’ve made with it. The crust crumbles perfectly, the praline crunches sweetly, and the filling has a silky, smooth, creaminess that’s beyond belief.
What’s in Hazelnut Praline Nutella Pie?
- sugar
- water
- hazelnuts
- butter
- Oreo cookies
- Nutella
- heavy cream
- cream cheese
- powdered sugar
- Frangelico (hazelnut liqueur)
- Ferrero Rocher candies (These are a delicious blend of creamy milk chocolate surrounding a whole hazelnut within a crisp wafer — all covered with more milk chocolate.)
You can tell from the ingredients just how decadent this pie is.
What makes this Hazelnut Praline Nutella Pie so special?
Let’s break it down . . .
- First, thin layer of Nutella and the homemade hazelnut praline is spread over the entire surface of the Oreo cookie crust before the filling is added.
- Second, Ferrero Rocher candies candies are the garnish — and they are essentially teeny, tiny versions of the pie itself!
- And finally, the obvious — Nutella is a main ingredient.
Recipe Tips
- Gluten-free? You can make a gluten-free version of this pie. Use Glutino Chocolate Vanilla Creme Cookies, which are essentially gluten-free Oreos. The Rocher candies have a wafer layer, so skip them.
- Time Savers. Make the praline up to four days ahead, and 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.) You can also assemble the pie the night before you plan to serve it, keeping it refrigerated and very loosely covered with foil.
Enjoy every last bit of this amazing Hazelnut Praline Nutella Pie Recipe.
P.S. Here’s my other favorite pie in the world: Peanut Butter S’mores Meringue Pie.
An Oreo cookie crust is filled with whipping cream, cream cheese, Nutella, homemade hazelnut praline, Frangelico, Ferrero Rocher candies, and then some. Can you imagine all of that luscious deliciousness in one bite!?
- ⅓ cup granulated sugar
- 3 tablespoons water
- ⅔ cup hazelnuts, roasted
- 1 tablespoon unsalted butter
- 34 Oreo cookies
- ½ cup unsalted butter, melted
- 2 cups Nutella, divided
- ½ cup Hazelnut Praline
- 1 cup heavy cream
- 8 ounces cream cheese, room temperature
- ¼ cup powdered sugar
- ¼ cup Frangelico (Hazelnut Liqueur)
- 6 Ferrero Rocher candies, each one cut into fourths
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To make the praline, preheat the oven to 375°F, and place the hazelnuts in a single layer on a baking sheet. When the oven is preheated, roast the nuts for approximately 12 minutes. They should be very aromatic and the skins should be cracking. 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. Now cover the baking sheet with foil and coat it with the butter. Place the roasted nuts on the buttered baking sheet.
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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 30 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.
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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.
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To make the filling, add the cream to a small mixing bowl and whip it just until stiff peaks form. Set aside. In a medium-sized mixing bowl, use an electric mixer to combine 1½ cups of the Nutella with the cream cheese and powdered sugar. 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.
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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.
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Now add the filling and smooth the top with a small, off-set metal spatula. Sprinkle the remaining praline on top and decorate with the quartered Rocher candies. Let the pie refrigerate for at least 2 hours before serving.
Ferrero Rocher candies are a delicious blend of creamy milk chocolate surrounding a whole hazelnut within a crisp wafer -- all covered with more milk chocolate and chopped hazelnuts.
Since I try to keep our home gluten-free for my son with Celiac Disease, I make my crust with Glutino Chocolate Vanilla Creme Cookies. They are essentially a gluten-free Oreo, and they're great! (And if you're gluten-free, beware of the wafers in the Rocher candy!)
To save time: You can make the praline up to four days ahead, keeping 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.) And you can assemble the pie the night before you plan to serve it, keeping it refrigerated and very loosely covered with foil.
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Alan Cooke says
Holy WOW, that looks awesome. I always get suckered in by Nutella, but that is better than I expected…lol Great recipe and wonderful pic 🙂
valentina says
Aww, thanks so much, Alan! 😉
Aimee says
I had the extreme good fortune to get a taste of this pie last night and let me tell you it is phenomenal! It is a definite MUST for your weekend to-do list.
valentina says
And who better to share it with than you, Aimee!
Silver says
Looks absolutely heavenly! Must do this weekend! <3
valentina says
Yes, it’s pretty heavenly (if I do say so myself ;-)) — hope you tried it!
sippitysup says
Well it’s certainly pretty. But I think I am the only person in the world who is afraid of Nutella. Have you ever tried to melt it? GREG
valentina says
Greg, I’m afraid that you’re afraid of Nutella! 😉 I’ve never melted it, though I’ve mixed it with hot milk for a “hot chocolate” of sorts! I’ve been eating this rich pie for a few days now — so I’ll be making your delicious salads in the days ahead, to recover and feel light and healthy!
nicola says
OMG how good does this look? I’m actually drooling here!
Louis C. McKnight says
I really like your blog!
Amy says
I made this pie for Thanksgiving dinner. It was unbelievable! Everyone at the table took a bite and there was silence ( my sister is usually in charge of desserts…especially pies) and then praise on how sinfully delicious it was. I had to put a pic my FB page. I had so many friend responses asking for the recipe! Thank you for sharing this amazing recipe! Oh, my boyfriend fell deeply in love with again after getting his share! He keeps asking when I’m going to make it again. 😉
valentina says
Amy, I love, love this! It was one of our Thanksgiving pies, too! I bet you’ll be the one in charge of desserts now! 😉 xo
Nikki says
I haven’t been able to find hazelnut praline anywhere, except in a paste – any suggestions?
valentina says
Nikki, the first part of the directions explains how to make the hazelnut praline. It’s not too involved, and you can do that part up to 4 days ahead. You should be able to find hazelnuts in most grocery stores, including Trader Joe’s. Hope you make the pie! 😀
Lara says
This recipe looks great! I was starting to get sad as I read, because I just found out I’m gluten intolerant and thought I’d have to forgo the pie because of the crust. I’m glad I kept reading and saw your gluten-free alternative to oreos! Now I’ll have to check out the rest of your recipes too! Thanks!
valentina says
Hi, Lara! Oh I’m so happy your read on! My 8 year old son has Celiac Disease so I’m often experimenting with gluten-free baking. Happy cooking and enjoy this pie!
Toni says
I was wondering what you could use to substitute the 1/4c of frangelico? Hazenul syrup maybe and how much?
valentina says
Hi Toni. Thanks so much for writing in. You could really use any sweet syrup that tastes good with chocolate and Nutella. There are even chocolate syrups. Just to moisten the cake layers it could even just be a simple syrup, which is just 1 part water to 1 part sugar, cooked together. You don’t actually have to add the syrup if you want to skip it — the cake will sill be delicious. The layers just become more moist with the syrup. Enjoy! 🙂 ~Valentina