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Slice of Nutella Pie on stack of three white plates.

Nutella Pie with Hazelnut Praline Recipe

Valentina K. Wein
Nutella Pie with Hazelnut Praline is the most over-the-top pie I've ever made and tasted. An Oreo cookie crust is filled with Nutella, homemade hazelnut praline, Frangelico and then some.
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Refrigeration 3 hrs
Total Time 3 hrs 40 mins
Course Dessert
Cuisine American
Servings 16
Calories 547 kcal


For the praline

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.


* If you can't find blanched hazelnuts, 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.
Calorie count is only an estimate.
Keywords holiday pie recipes, Nutella recipes, over-the-top pies
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