No Bake Nutella Pie
It doesn’t get any easier than a no bake nutella pie with a crispy oreo cookie crust. Rich nutella, creamy mascarpone cheese, a splash of heavy cream, and a sprinkle of salt are all you need for a decadent, indulgent dessert.
Oh hey, February! A new month means it’s time for a new PIE OF THE MONTH recipe!
Can I just pause a give myself a big pat on the back for being so ahead of the game this month? I think I was dangerously close to missing some of the Bundt Cake of the Month end-of-month deadlines last year.
But this year? We’re on top of things! (For the first two months, at least. Check back in March.)
My main motivation for getting this pie out so early is because it’s perfect for Valentine’s Day.
I’m not entirely sure why we associate Valentine’s Day with chocolate, but we do – and this no bake nutella pie is full of chocolate.
And that no bake part? Well, it means it’s really, really easy. So easy, you can whip it up during the week and enjoy it for a mid-week celebration.
Obviously, it goes without saying – this is a perfect year-round pie. No Valentine’s Day plans necessary to enjoy.
It’s equally perfect for hot summer months, when you don’t want to turn on your oven.
Or dessert after a big holiday dinner, like Thanksgiving or Christmas. Keep your oven free for the rest of the food!
Or, you know, just because it’s a Tuesday and you feel like some Nutella pie. (Which is basically every Tuesday, amirite?)
Oreo Crust + Nutella Filling
We’ll start with the easy peasy oreo cookie crust recipe I shared earlier this week. That’s right – we’re filling a cookie crust with nutella. Does it get much better? No, no it does not.
I like to bake the crust for a few minutes to get it a little crispier, but you can skip that step if you want to keep it a truly no bake pie.
Then, we let the mixer do all the hard work for us. Nutella. Mascarpone cheese. Heavy cream. A sprinkle of salt. Whip together until light and fluffy and scrape into the crust. Boom. Done.
(Unless you choose to decorate with a drizzle of melted chocolate and some chopped hazelnuts on top. Then you might need an extra 2 minutes before you’re totally done.)
Perfect Make Ahead Pie
This nutella pie does need a few hours in the refrigerator to firm up. Everything is soft and mousse-like at room temperature and slicing it would be an oozy (yet delicious) mess.
I like to refrigerate it for at least 3 hours before slicing, but you can even make it a few days ahead of time. It’s perfect for entertaining!
I usually bake the crust if I’m making this ahead of time, to make sure it doesn’t get soft and soggy sitting in the refrigerator for a few days.
Once the pie is assembled, cover it with plastic wrap and let it sit in the fridge for a few days.
Want to make it even further in advance? The pie can be frozen for up to three months! Assemble the pie, cover with a layer of aluminum foil and plastic wrap, and store in the freezer.
Leftover slices can be frozen, too! (Nothing like pulling out a single serving slice when your sweet tooth kicks in.)
Freeze the individual slices on a cookie sheet for 2 hours, or until the Nutella filling is firm. Wrap tightly in plastic wrap and store in the individual slices in a large freezer bag.
When you’re ready to enjoy the pie, thaw in the refrigerator for a few hours until soft enough to eat with a fork.
Tips and Tricks for The Best No Bake Nutella Pie
- If you bake the Oreo crust, ensure the crust is fully cooled before pouring in the Nutella filling.
- Can’t find mascarpone cheese? Substitute in 12 ounces (1 1/2 cups) cream cheese blended with 4 ounces (1/2 cup) heavy cream. Stir the to together until the cream cheese is soft and use this instead. The taste will be just a little different, but the texture will be the same.
- After adding the heavy cream, beat the mixture at high speed for a few minutes. This whips the heavy cream, resulting in a light, fluffy texture.
- Refrigerate the pie for at least 3 hours, preferably overnight, to solidify the pie enough to cut neat slices. If the pie is a little too soft, place it in the freezer for 30 minutes prior to slicing.
- Because the pie contains mascarpone cheese, all leftovers must be stored in the refrigerator.
A make ahead, no bake, nutella filled, cookie crust pie? No, it most definitely does not get any better than this.
My 2.5 year old concurs. Not only did he help make the pie, but he even asked for seconds after his (very small) slice, and he never asks for seconds when it comes to desserts. What can I say… he’s a toddler with great taste.
Love Nutella? Don’t miss these recipes!
- Ultimate Nutella Brownies
- Nutella Pumpkin Bread
- Nutella Bundt Cake
- Banana Nutella Cake
- Nutella Swirl Cupcakes
- Nutella Swirled Pumpkin Pie
2018’s Pie of the Month Series
- 25 chocolate sandwich cookies (oreos)
- 4 tablespoons (57 grams) butter, melted
- 2 cups (640 grams) Nutella or other chocolate hazelnut spread
- 1 1/2 cups (338 grams) mascarpone cheese
- 1/4 teaspoon salt
- 1/4 cup (56 grams) heavy cream
- melted chocolate and toasted hazelnuts, optional for decorating
- Make the crust. Prepare an Oreo cookie crust according to the recipe. Either refrigerate crust for 20 minutes or bake at 350 °F for 8 minutes and cool.
- Make the Nutella filling. While the crust chills or cools, prepare the filling. In a large mixing bowl, combine Nutella, mascarpone cheese, and salt. Beat on low speed using an electric mixer for 3-4 minutes, until fully combined. Increase the mixer speed to high and slowly pour in the heavy cream. Beat on high for an additional 2 to 3 minutes, until nutella mixture is light and fluffy.
- Assemble the pie. Use a rubber spatula to scrape the filling into the prepared pie crust. Smooth the top with the spatula. Decorate with drizzles of melted chocolate and chopped hazelnuts, if desired.
- Chill the pie. Refrigerate the pie for at least 3 hours, or up to 3 days, before serving.
- Mascarpone cheese can be substituted with 12 ounces (1 1/2 cups) softened cream cheese blended with 4 ounces (1/2 cup) heavy cream.
- Refrigerate the pie for at least 3 hours, preferably overnight. If the pie is a little too soft, place it in the freezer for 30 minutes prior to slicing.
- Leftover pie can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months. To freeze the pie, wrap the whole pie (still in the pie plate) with plastic wrap and aluminum foil. Thaw in the refrigerator overnight. To freeze individual slices of pie, freeze slices on a cookie sheet for 2 hours, or until hard. Wrap in plastic wrap and store in a freezer-safe plastic bag. Thaw in the refrigerator for an hour or two, until soft enough to eat with a fork.
A Bunsen Burner Bakery Original Protocol
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 544Total Fat: 35.1gCarbohydrates: 51.9gProtein: 6g