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
- Nutella
- heavy cream
- cream cheese
- Oreo cookies
- butter
- sugar
- Frangelico
- hazelnuts
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
Equipment
Ingredients
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)
Instructions
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.
Assemble
- 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.
Notes
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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
angiesrecipes says
This looks seriously delicious and tempting with nutella cheese filling and extra praline!
valentina says
🙂 Thanks, Angie! ~Valentina
Dawn says
Oh my goodness, I’m quickly scanning the ingredient list to see if I have everything to make this pie this weekend!! It looks incredibly creamy and decadent. I absolutely adore pies or cakes like this with a cup of hot coffee, and I bet my coffee would be even better with a little splash of Frangelico in it (paired with this pie, of course). Heavenly!!
valentina says
I think the way you do, Dawn. My coffee is always better with a scrumptious dessert. And LOVE the idea of a bit of Frangelico in the coffee. Perfect. 🙂 ~Valentina
David says
As I mentioned on Instagram, this is my kind of salad! 🙂 We have a houseguest for the month who abhors anything with hazelnuts. But you can be sure that, as soon as the door slams as he leaves, this will be on the menu! Thanks so much for this, Valentina!
valentina says
That’s funny. Well, I hope the door doesn’t slam too hard. 😉 Thanks, David and enjoy! 🙂 ~Valentina
David Scott Allen says
Haha – he is still sort of with us! (Looking for a home – crazy market.) He sleeps across the street as a house sitter but visits a lot for dinners. I miss Nutella and hazelnuts!
valentina says
Sounds like a good gig as a house sitter. 😀
Karen (Back Road Journal) says
Now if that pie doesn’t have decadent written all over it, I don’t know what does!
valentina says
100%! Decadent is my favorite. Thanks for visiting, Karen. 🙂 ~Valentina
Ben | Havocinthekitchen says
Ooo this pie looks splendid! Even though I’m not a huge Nutella fan on its own (Yes, I know – I’m a weirdo haha. But it just tastes so sweet that the sugar basically overpowers the hazelnut flavour), it’s really good as an ingredient. The texture of the pie is perfect, so smooth and silky. And this hazelnut praline? Well, I can eat it without any pie 🙂
valentina says
Hi Ben! Thanks for visiting. The hazelnut praline is tasty on its own, for sure. 🙂 ~Valentina
Kar says
hi, I just made the pie and it was ABSOLUTELY FABULOUS ! I have some extra filling left. I wanted to knowfor how long will it stay in the refrigerator? Thank you
valentina says
Hi there, Thanks so much for writing in and I’m thrilled you loved this recipe. (Me too!) The filling should last at least 2 weeks (probably longer) in a tightly sealed container in the fridge. Happy holiday season! 🙂 ~Valentina