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?
- Oreo cookies
- 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.
- 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.
Hazelnut Praline Nutella Pie
For the praline
- ⅓ cup granulated sugar
- 3 tablespoons water
- ⅔ cup hazelnuts, roasted
- 1 tablespoon unsalted butter
For the crust
- 34 Oreo cookies
- ½ cup unsalted butter, melted
- 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.
- 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.
- 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.
- 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.
- 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 decorate with the quartered Rocher candies. Let the pie refrigerate for at least 2 hours before serving.
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