No-bake Nutella pie. We are talking an Oreo cookie crust (or graham cracker crust—I made it both ways— shhhh), topped with chocolate sundae sauce, a creamy Nutella mixture and topped with chocolate chips!
Should I say I am sorry now? No…just make this recipe before you make any New Year’s resolutions. And when you are at the store getting all the ingredients to make this, grab a jug of milk. Trust me. So I made this for the dessert we served at our family Christmas Eve lunch. I told everyone to let me know if anything needed to be changed, because I was going home to make another Nutella No-Bake Pie for the hubby and the guys at the firehouse for their Christmas dinner. Aaron told me that the only thing needing to be changed was to add a jug of milk. Wendy started to say something, but her mouth was so full of pie it came out like “mmuummm nummmmm smmmmmmm.” I think Wendy was just trying to tell me this pie is bomb AF.
The pie I made for my family had the Oreo Cookie crust and the pie I made for my hubby had the graham cracker crust (per his request). This pie is RICH….DECADENT…and you only need a small slice to get your sweet fix. And this recipe is super easy y’all! Perfect for a birthday, New Year’s Eve (calories for the New Year don’t count until after midnight—duh) or any day that ends in Y.
Did someone say pie?!
Here are the ingredients you will need to make this (minus what you will need for whatever crust you decide to make…or go the store bought crust route…it’s all good!):
Nutella No-Bake PiePrint Recipe
- OREO CRUST:
- 25 regular Oreo cookies
- 5 tablespoons butter
- GRAHAM CRACKER CRUST:
- 1-1/2 cups graham cracker crumbs
- 7 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 cup light brown sugar, packed
- CHOCOLATE SAUCE:
- 1/4 cup chocolate sundae sauce (I used Hershey's), warmed in the microwave so it's pourable
- NUTELLA PIE FILLING:
- 1 (8-ounce) regular block of cream cheese, room temperature
- 1 (13-ounce) jar of Nutella
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1 (8-ounce container) Cool Whip, thawed in the refrigerator
- 1/4 cup semi-sweet chocolate chips
OREO COOKIE CRUST:
Preheat oven to 350-degrees. Spray a 9-inch pie plate or tin with baking spray and set aside. Smash 25 Oreo cookies in a ziplock bag until you get fine crumbs. Melt butter in the microwave. Add the Oreo cookie crumbs to the butter and stir with a fork until both ingredients are well incorporated. Pour crumbs into pie plate and use fork to push the crumbs firmly down to the bottom and sides of the pie plate. Bake in oven for 8-minutes. Let crust cool on the counter and then put in the fridge or freezer to cool completely.
GRAHAM CRACKER CRUST:
Preheat oven to 350-degrees. Spray a 9-inch pie plate or tin with baking spray and set aside. Smash graham crackers (approximately 9 full sheets) in a ziplock bag until you get fine crumbs. Melt butter in the microwave. Add the graham cracker crumbs, cinnamon and brown sugar to the melted butter and stir with a fork until all ingredients are well incorporated. Pour crumbs into pie plate and use the fork to push the crumbs down firmly to the bottom and sides of the pie plate. Bake in 350-degree oven for 10-minutes. Let crust cool on the counter and then put in the fridge or freezer to cool completely.
Heat 1/4 cup chocolate sundae sauce in the microwave for 15-seconds (so it's pourable). Pour chocolate sauce onto your baked pie crust. Put crust in the refrigerator or freezer to chill completely before adding your filling.
NUTELLA PIE FILLING:
In the bowl of your stand mixer, fitted with the paddle attachment, cream the cream cheese until it's smooth and glossy. Add the entire jar of Nutella to the cream cheese and mix on medium-high until the cream cheese and Nutella is completely incorporated and smooth. Add vanilla extract and powdered sugar to the mixture and beat until fully incorporated and the mixture is smooth and creamy.
Remove the bowl from the mixer and fold in the Cool Whip by hand. Fold Cool Whip until incorporated, and then pour mixture out into cooled pie crust. Top with the chocolate chips.
Put pie in the refrigerator to fully set and cool (or the freezer if you want a firmer texture). After pie has set for a few hours, cover with plastic wrap and return to the fridge or freezer.
I stored my pie in the refrigerator and the consistency was semi-firm. If you want a more ice cream-like consistency, store in the freezer, but set pie out at room temperature 5-minutes before slicing to serve.
Top with chocolate chips or more crushed up Oreo’s!
Grab some milk y’all! You will need it! And then cut yourself a slice of pie (utensils are optional). Miss A found it quicker to use her hands to get that pie in her mouth, than using that silly spoon!
Nutella No-Bake Pie with graham cracker crust. Photo courtesy of the boys at the firehouse!
This pie is so good, it will have you licking the plate clean! Miss A actually stole the rest of my sisters pie off of her plate. Silly me for making both of my nieces split a slice of pie 🙂
My hubby’s best friend said this was in the top three of the desserts I have made (and James’ friend gets to try A LOT of my baking).
Okay go make this while we still have some time left before 2017 rolls around!
Hands off my pie!