Chocolate-Hazelnut Cream Pie

Total Time Prep: 20 min. Bake: 15 min. + chilling
Yield 8 servings
Test Kitchen Approved
We've all seen peanut butter pies, so I kick it up a notch with Nutella pie! This silky dessert is just fabulous. I sometimes add sliced bananas on top of the crust and then spoon the Nutella mixture over them for a Banana Hazelnut Cream Pie. —Anna Smith, North Salt Lake, Utah

Ingredients

  • 16 Oreo cookies
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup Nutella
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • TOPPING:
  • 1/4 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 2 teaspoons butter
  • 1/8 teaspoon salt
  • 2 ounces semisweet chocolate, finely chopped
  • 2 tablespoons chopped hazelnuts, toasted

Directions

  1. Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack.
  2. Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes.
  3. In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.

Nutrition Facts

1 piece: 616 calories, 46g fat (22g saturated fat), 101mg cholesterol, 314mg sodium, 50g carbohydrate (40g sugars, 2g fiber), 6g protein.

We've all seen peanut butter pies, so I kick it up a notch with Nutella pie! This silky dessert is just fabulous. I sometimes add sliced bananas on top of the crust and then spoon the Nutella mixture over them for a Banana Hazelnut Cream Pie. —Anna Smith, North Salt Lake, Utah
Recipe Creator

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