Nutella Pie

Eating spoonful after spoonful of Nutella from the jar isn’t exactly socially acceptable, but Nutella pie wraps up a similar experience. A chocolate crumb crust holds a creamy filling made from cream cheese, whipped topping, confectioners’ sugar and an entire cup of Nutella. Each bite is pleasantly rich and full of that irresistible chocolate-hazelnut flavor.

Bonus? This is a completely no-bake pie. Get the kids involved or save this recipe for the laziest of days. Genuinely, the hardest part is waiting a few hours for the Nutella pie recipe to set up in the fridge so it’s firm enough to slice, serve and enjoy.

Ingredients for Nutella Pie

• Cream cheese: Soften the cream cheese to room temperature before beating it so it’s easier to work out the lumps.
• Confectioners’ sugar: Since this is a no-bake dessert, we use confectioners’ sugar to sweeten the pie. Granulated sugar needs heat to dissolve, but confectioners’ sugar has a powdery consistency that dissolves without heat. If your confectioners’ sugar is clumpy, sift it before use.
• Nutella: This iconic brand makes the most well-known chocolate-hazelnut spread, inspiring tons of Nutella recipes. We’ll need 1-1/4 cup Nutella, so make sure your jar has enough (which means no stealing spoonfuls until after!).
• Frozen whipped topping: Get a tub of frozen whipped topping and allow it to thaw in the fridge for a few hours before using.
• Chocolate crumb crust: Buy a premade chocolate crumb pie crust from the store or make your own at home. Steal the chocolate wafer crumb crust from our Black Forest tart recipe or try a basic Oreo pie crust recipe.

Directions

Step 1: Beat the cream cheese, sugar and Nutella

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, confectioners’ sugar and 1 cup Nutella until smooth and lump-free.

Step 2: Fold in the whipped topping

Fold in the thawed whipped topping just until no white streaks remain.

Step 3: Spread in the crust

Spread the Nutella filling evenly into the crust.

Editor’s Tip: I like to use a mini offset spatula, a butter knife or the back of a spoon for this step.

Step 4: Drizzle with more Nutella

Warm the remaining 1/4 cup Nutella in the microwave for 15 to 20 seconds. Drizzle it all over the pie.

Step 5: Chill and serve

Carefully cover the pie and transfer it to the fridge. Refrigerate the pie for at least four hours or overnight to set up.

Recipe Variations

• Try another nut butter: Completely switch up the flavor for this pie and use another nut butter in place of Nutella. Make sure it’s a no-stir nut butter so the filling doesn’t separate.
• Swap in mascarpone for the cream cheese: For a richer, tangier filling flavor, replace the cream cheese with regular (or espresso-flavored!) mascarpone.

How to Store Nutella Pie

This Nutella pie recipe is best eaten after it has fully set up in the fridge. Store Nutella pie well-covered in the fridge for up to three days. Keep in mind that the crust will get a bit soggier as the days go on.

Can you freeze Nutella pie?

No, you shouldn’t freeze Nutella pie. No-bake desserts, especially ones with a whipped topping base, do not thaw well. Freezing and thawing negatively affect the texture.

Nutella Pie Tips

Do you have to use Nutella brand? Can you use another chocolate-hazelnut spread?

No, you don’t have to use Nutella. Although it is, in our opinion, the best hazelnut spread, there are tons of other great brands out there, like Bonne Maman and Lindt. Whichever chocolate-hazelnut spread you choose, just make sure that it’s a no-stir butter, otherwise the filling will separate.

Why is my Nutella pie filling lumpy?

Your Nutella pie filling is probably lumpy if the confectioners’ sugar was clumpy and the cream cheese wasn’t softened. Before starting the Nutella pie recipe, soften the cream cheese to room temperature and sift your confectioners’ sugar if it has clumps.

What do you serve with Nutella pie?

Serve your Nutella pie cold from the fridge. Add extra toppings like homemade whipped cream, chocolate shavings and toasted hazelnuts. Serve slices with after-dinner drinks like Frangelico (hazelnut liquor), port, sherry, Sauternes, Vin Santo (my favorite!) or Late Harvest Riesling.