Nutella Pie is a rich, no-bake ice cream pie layered with chocolate ice cream, a Nutella cream, and whipped chocolate ganache, finished with chopped hazelnuts for crunch. It’s an easy make-ahead dessert that requires some freezing time but very little hands-on effort.
Using a pre-made Oreo pie crust keeps this recipe simple. You’ll assemble the layers, chill until set, then slice and serve. If you prefer no-bake desserts, this pie is a great addition to your repertoire and pairs well with other easy treats.
Nutella Pie Ingredients
To make this no-bake pie, gather the following ingredients. Quantities and full instructions are listed in the recipe card below.
- Pre-made Oreo pie crust (found at most supermarkets)
- Chocolate ice cream (softened slightly for spreading)
- Nutella
- Heavy cream
- Chocolate chunks (for ganache)
- Hazelnuts (chopped, for topping)
How to Make Layered Cream Pie
- First layer: Spread softened chocolate ice cream evenly into the Oreo crust. Smooth the surface and freeze for 30 minutes so the layer firms up.
- Heat cream: Warm the heavy cream in the microwave until hot but not boiling (about 1 minute 15 seconds, times may vary).
- Make chocolate cream: Pour the hot cream over chocolate chunks in a bowl. Let sit 5 minutes to melt, then whisk until smooth. Chill in the refrigerator about 30 minutes until the mixture has cooled.
- Whip ganache: Using a mixer, whisk the cooled chocolate cream on medium-high until light and fluffy, about 5 minutes. Reserve about 2/3 cup of this whipped chocolate ganache for the top layer.
- Nutella layer: To the remaining whipped chocolate cream, add the Nutella and beat on medium-high about 1 minute, scraping the bowl as needed. Spread this Nutella mixture over the frozen ice cream layer.
- Top with ganache: Spread the reserved whipped chocolate ganache over the Nutella layer in an even layer.
- Finish with hazelnuts: Sprinkle chopped hazelnuts around the perimeter or over the top for texture. If pieces are large, roughly chop before sprinkling.
- Freeze: Return the pie to the freezer for at least 6 hours, or until fully set.
Recipe Tips
- When ready to serve, let slices sit at room temperature 20–30 minutes to soften for easier cutting and creamier texture.
- Microwave power varies: heat the cream until very hot but not boiling. If underheated, it won’t melt the chocolate chunks fully.
- Avoid overwhipping the chocolate cream; if it appears too loose after whipping, chill 10 minutes in the freezer and retry until it becomes light and fluffy.
A ceramic pie plate makes an attractive presentation and holds the pie well while serving.
Nutella Pie
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Ingredients
- 1 Oreo pie crust
- ⅔ cup chocolate ice cream softened
- ½ cup Nutella
- 1 cup heavy cream
- ⅔ cup chocolate chunks
- ½ cup hazelnuts chopped
Instructions
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Add softened ice cream to pie crust and spread evenly. Place in freezer for 30 minutes.
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Meanwhile, heat heavy cream in microwave for 1 minute 15 seconds.
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Pour over chocolate chunks in a bowl and let sit for 5 minutes until chocolate starts to melt. Whisk until dissolved.
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Set aside in the fridge until cooled, about 30 minutes.
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In a mixing bowl, add cooled chocolate cream. Whisk on medium/high for about 5 minutes until light and fluffy. Set aside ⅔ cup of whipped chocolate ganache.
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Add Nutella to the remaining mix and beat on medium/high for a minute until combined, scraping down the sides as needed.
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Add the Nutella layer on top of the ice cream layer and spread evenly.
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Top with the reserved whipped chocolate ganache you put to the side. Spread evenly.
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Add hazelnuts to the perimeter of the pie. (If hazelnuts pieces are too large, roughly chop.)
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Put back in the freezer for at least 6 hours.
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When you’re ready to serve, allow it to sit at room temperature for 20-30 minutes.
Nutrition
The nutrition information is an estimate provided for guidance only and may vary based on brands and portion sizes.
The recipe and photos are the property of Emily Enchanted© and may not be copied.