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. Fancy enough for a special occasion (like Valentine’s Day!), but easy enough for any old weeknight.
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. I made this no bake nutella pie for a casual dinner with our neighbors.
I’m glad to say we showed a little more self-restraint with these neighbors than the story of eating an entire chocolate brownie pie in one sitting with our former neighbors, but this pie is a lot richer, so maybe I shouldn’t be patting myself on the back over this.
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.)
No bake nutella pie does need a few hours in the refrigerator to firm up — I like to let it sit for at least 3 hours before slicing, but you can even make it a few days ahead of time.
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.
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.
- 25 chocolate sandwich cookies
- 4 tablespoons butter, melted
- 2 cups Nutella
- 1 1/2 cups mascarpone cheese
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- melted chocolate and toasted hazelnuts, for decorating
- Prepare Oreo cookie crust according to recipe. Either refrigerate crust for 20 minutes or bake at 350 °F for 8 minutes and cool.
- 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.
- 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.
- Refrigerate the pie for at least 3 hours, or up to 3 days, before serving.
A Bunsen Burner Bakery Original Protocol