Oreo Nutella Cream Pie

Oreo Nutella Cream Pie

Be still my heart, I made it, I ate it, I loved it!

Love at first bite! (And second and third).

I first presented this pie last year as my very first Nutella creation.

Being today, February 15th is World Nutella Day, I thought that I would bring it back for all the readers that never saw it.

Made from all fresh ingredients this pie will soon become a favorite to everyone that tastes it.

This decadent delicious cream pie combines Nutella, Oreos, and hazelnuts to tempt your resolution to keep desserts to a minimum.

For those that don’t know, Nutella is a hazelnut Spread.

These are the INGREDIENTS You will need:

For the crust:

• 1 ¾ cups finely crushed Oreo cookies approximately 24 cookies
• 4 Tablespoons butter melted

For the filling:

• 1/3 cup white sugar
• 1/3 cup cornstarch
• 3 Tablespoons unsweetened cocoa powder
• ¼ teaspoon salt
• 2 cups whole milk
• ½ teaspoon vanilla extract
• 1 cup Nutella

For the topping:

• 1 cup cold heavy whipping cream
• ½ teaspoon vanilla extract
• 2 Tablespoons powdered sugar
• 1 Tablespoon crushed Oreo cookies
• 2 Tablespoons chopped hazelnuts

These are the INSTRUCTIONS For preparation:

Crust:

• In a large bowl combine cookie crumbs and melted butter. Using your fingers, press the mixture onto the bottom and sides of a 9-inch pie plate. Refrigerate.

Filling:

• In a medium saucepan (NOT over heat), whisk together sugar, cornstarch, cocoa powder and salt.
• Gradually whisk in milk, adding just a bit at a time and whisking well to prevent lumps.
• After all the milk is added, place over medium heat and bring to a boil, whisking constantly.
• Once the mixture boils, keep cooking for another two to three minutes (the mixture should thicken).
• Remove from heat and immediately mix in vanilla and Nutella until smooth.
• Pour mixture into chilled pie crust. Cover with plastic wrap or wax paper directly on the surface of the filling.
• Chill for at least two hours.

Topping:

• In a chilled mixing bowl, beat heavy cream with vanilla extract and powdered sugar just until stiff peaks form. Just before serving, spread the topping on the pie and sprinkle with crushed Oreos and chopped hazelnuts.

You can use my Oreo Crust recipe or buy a pre-made one in your local grocery store.

Many recipes have substituted Nutella for peanut butter in their ingredients.

I have seen all types of dishes using Nutella. I have a few on the blog.

My family enjoys it so much I grab a jar or 2 at least once a month.

Just like its peanut butter counterpart I never know how much is left in the pantry.

The kids go through spurts making sandwiches, fudge, crepes, cheesecakes and spreads.

What looks at first glance to be enough soon becomes a note on the grocery list to get more.

Funny, I never thought about the fact it is one of the FEW items they remember to add to the list.

Nutella is made from sugar, palm oil hazelnuts, skim milk and cocoa.

I usually have most of those items on hand. I suppose I could make my own in a pinch! Delish has a list of 60 recipes for ways to use Nutella.

Don’t let my kids know. I would have a lot of baking ahead of me!

This Oreo Nutella Pie uses an Oreo Cookie Crust.

Oh, did I also mention that BOTH are No Bake recipes too? Enjoy it today.

And don’t forget to let me know how you satisfy the family using Nutella!

Oreo Nutella Cream Pie

This decadent delicious cream pie combines Nutella, Oreos, and hazelnuts to tempt your resolution to keep desserts to a minimum. Oh, did I also mention it is a No Bake recipe too? Enjoy it today!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: nobake, nutella, oreo

Method: NoBake

Skill Level: Basic

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Adjust Servings: 12

Calories: 522kcal

Author: Marilyn Lesniak

Ingredients

For the crust:

• 1 ¾ cups finely crushed Oreo cookies approximately 24 cookies
• 4 Tablespoons butter melted

For the filling:

• 1/3 cup white sugar
• 1/3 cup cornstarch
• 3 Tablespoons unsweetened cocoa powder
• ¼ teaspoon salt
• 2 cups whole milk
• ½ teaspoon vanilla extract
• 1 cup Nutella

For the topping:

• 1 cup cold heavy whipping cream
• ½ teaspoon vanilla extract
• 2 Tablespoons powdered sugar
• 1 Tablespoon crushed Oreo cookies
• 2 Tablespoons chopped hazelnuts

Instructions

Crust:

• In a large bowl combine cookie crumbs and melted butter. Using your fingers, press the mixture onto the bottom and sides of a 9-inch pie plate. Refrigerate.

Filling:

• In a medium saucepan (NOT over heat), whisk together sugar, cornstarch, cocoa powder and salt.
• Gradually whisk in milk, adding just a bit at a time and whisking well to prevent lumps.
• After all the milk is added, place over medium heat and bring to a boil, whisking constantly.
• Once the mixture boils, keep cooking for another two to three minutes (the mixture should thicken).
• Remove from heat and immediately mix in vanilla and Nutella until smooth.
• Pour mixture into chilled pie crust. Cover with plastic wrap or wax paper directly on the surface of the filling.
• Chill for at least two hours.

Topping:

• In a chilled mixing bowl, beat heavy cream with vanilla extract and powdered sugar just until stiff peaks form. Just before serving, spread the topping on the pie and sprinkle with crushed Oreos and chopped hazelnuts.

Notes

Here I topped my pie with chocolate chips. You can also crush some Oreo Cookies and sprinkle on top.

 

© MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 522kcal (26%) | Carbohydrates: 58.3g (19%) | Protein: 5.3g (11%) | Fat: 34.8g (54%) | Saturated Fat: 14.1g (71%) | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 3.7g | Trans Fat: 0g | Cholesterol: 66.3mg (22%) | Sodium: 354.3mg (15%) | Potassium: 110.7mg (3%) | Fiber: 2.4g (10%) | Sugar: 31.5g (35%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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