Rich and fudgy filling delicately poured into a flakey pie crust and topped with toasted hazelnuts. This simple Nutella Pie recipe With A No Bake Gluten-Free Option is a show-stopping dessert! Though it looks impressive, the chocolate tart is quite simple to whip up making it a wonderful treat for any occasion.
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This Nutella pie recipe is one of those classic desserts that looks like it took you hours to make but is quite simple. The hardest part of the pie is letting it sit so that everything sets!
Jump to:
- Ingredients For A Nutella Tart
- Variations and Substitutions
- How To Make the Nutella Pie: Step-By-Step
- Hint:
- Expert Tips
- What Is The Difference Between A Pie And A Tart?
- What Is The Difference Between Nutella And A Chocolate Hazelnut Spread?
- A No-Bake Option That Can Be Gluten-Free Is A Chocolate Cookie Crust Or Graham Cracker Crust
- How To Store And Serve This Nutella Pie Recipe
- Frequently Asked Questions
- Looking For Other Desserts?
- Nutella Pie (GF Option)
- Pairing
This also means that it can easily be made in advance, saving you time in the kitchen on busy holidays.
I like to use a homemade pie crust so that I can maximize the buttery flavor. If you’re in a pinch, a store-bought graham cracker crust or Oreo crust will save you some time. I have also included a few gluten-free options.
The filling comes together quickly, and the result is a light but fudgy tasting blend using a chocolate hazelnut spread.
It’s the perfect dessert to bring for adults and kids alike because the rich Nutella flavor has everyone coming back for second helpings.
This was inspired by my Chocolate Buckeye Balls and Chocolate Chow Mein Noodle Cookies! If you are looking for another no-bake nutella treat, check out these S'mores Stuffed Strawberries!
Ingredients For A Nutella Tart
Ingredient Notes:
- Nutella - use the real Nutella brand not a chocolate hazelnut spread. It will work better in this recipe. I have also used the Milka brand with success.
- If you can’t find Nutella, this tart can be made into a chocolate peanut butter tart by substituting peanut butter and chopped peanuts.
See the recipe card for quantities.
Variations and Substitutions
This Nutella pie is delicious as made. However, there are a few swaps you can make if you need to (or want to) try something new!
- Dairy-free - if you need to make this Nutella tart dairy-free, replace the butter with vegan butter and the heavy cream with canned coconut milk or Cool Whip. Make sure for the whipped topping that you only use canned coconut milk that’s full-fat and with the water drained from it.
- Chocolate-lover - want some extra indulgence? Make the tart crust chocolate by adding some cocoa powder to the flour! Or, add some chocolate chips or chocolate shavings to the top.
- Hazelnuts - you do not need to add hazelnuts to the top. Consider adding a hazelnut candy like Ferrero Rocher Chocolates.
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How To Make the Nutella Pie: Step-By-Step
You’ll be making this chocolate hazelnut tart in three separate parts and assembling it. Though the whipped topping is optional, it brings the dish together aesthetically so if you have the time, don’t skip it!
Crust
Place the chilled butter, flour, and salt into a large bowl and combine it using a pastry cutter (or other methods) until it resembles fine crumbs.
Add water until the dough comes together.
Bring the dough together into a ball.
Roll the ball out into a circle, using a rolling pin, on a floured surface until it’s large enough to cover a 9-inch tart pan or 9-inch pie dish.
Place it into the pan and trim the edges before covering the pan with parchment paper and weighing it down with either beans, as shown above, or pie weights.
Bake the Nutella tart for 15-20 minutes, remove the parchment paper and weights, and bake for another 5-10 minutes until golden.
Remove and let the crust cool completely.
Filling
Combine the heavy whipping cream, Nutella, and butter in a saucepan over low heat.
Stir frequently until everything is melted together.
Remove from heat and pour the filling into the cooled pie crust.
Place it into the refrigerator and let it set for 4 hours.
Homemade Whipped Cream
Using an electric hand mixer or whisk attachment in your bowl of a stand mixer, whip the whipping cream, powdered sugar, and vanilla in a small bowl until stiff peaks form.
Pipe the fresh whipped cream onto the tart. (To make it look professional, use a whipped cream dispenser.)
Sprinkle the tart with toasted hazelnuts.
Hint:
- Make sure to use chilled butter for the crust as it makes a flakier texture. Crumbling works best with a pastry cutter but, in a pinch, two forks will do.
- If you find the dough is too soft when you’re shaping it into a ball, place it into the refrigerator for 30 minutes before rolling it flat.
- I also like using a whipped cream canister to pipe onto the pie. This one works great!
Expert Tips
- You need to weigh the parchment paper down while it’s covered in the oven. If you don’t have baking weights, you can use dried beans.
- Don’t overlook using an easy-release tart pan or springform pan. This makes serving the Nutella Pie a breeze.
- If you don’t have time to pipe on whipped topping, no problem! Just sprinkle the toasted, chopped hazelnuts for added crunch.
What Is The Difference Between A Pie And A Tart?
The terms "pie" and "tart" are often used interchangeably like they are in this post, but there are some distinctions in their characteristics and the way they are prepared. For this recipe, I am using the term tart and pie interchangeably and I am giving you a no-bake gluten-free option for the tart:
- Pie - is generally made with flour, fat, and water. The crust is tender and flaky.
- Tart - is generally made with flour, fat, and sugar. The crust is firmer and crumbly.
What Is The Difference Between Nutella And A Chocolate Hazelnut Spread?
Nutella is a specific brand of chocolate hazelnut spread made by Ferrero, and while it's the most well-known, there are other variations on the market.
Nutella typically contains sugar, palm oil, hazelnuts, cocoa solids, milk powder, lecithin (an emulsifier), and vanillin (an artificial flavor). The proportions contribute to its taste and creaminess, which it is well known for.
Other chocolate hazelnut spreads can vary with their ingredients but all contain chocolate and hazelnuts. Depending on the brand some are creamier than others.
I highly suggest that when comparing products, it's essential to read the labels to determine which one you would like to use.
My husband loves Nutella for his latte but Milka for spreading on toast. He is a chocolate hazelnut fanatic!
A No-Bake Option That Can Be Gluten-Free Is A Chocolate Cookie Crust Or Graham Cracker Crust
While you can substitute gluten-free flour in the above pie recipe, let's change up the crust so that it is a no-bake option by using an Oreo crust or a graham cracker crust that can be made gluten-free!
Or even better yet, buy a store-bought crust (I have used this gluten-free pie crust) so you can even skip this step!
- 5 tablespoons of unsalted butter
- 20 Oreo cookies or graham crackers - I use gluten-free Oreo's or gluten-free Grahams
- ½ teaspoon kosher salt
Melt the 5 tablespoons of unsalted butter in the microwave or on the stovetop. Place the 20 Oreo cookies and the salt into the bowl of a food processor fitted with the metal blade attachment. Pulse until finely ground, about 30 seconds. Add the butter and pulse until the mixture resembles wet sand, about 15 seconds. Transfer the mixture to the baking pan and press it evenly into the bottom of your prepared pan. If you would like the crust to set and become crusty (which is a whole lot better), bake the crust for about 10 minutes at 350 degrees Fahrenheit.
If you are looking for another chocolate dessert these Chocolate Chunk Pecan Cookie Bars are simple treat! Or, if you would love to try a free-form dessert made with fresh berries, this Mixed Berry Galette is yummy!
How To Store And Serve This Nutella Pie Recipe
One of the great things about this Nutella tart is that it can be made in advance and served when you need it as it tastes best chilled.
- To make it in advance - prepare the pie completely but without the whipped cream and hazelnuts on top. Store it in plastic wrap in the refrigerator. When you are ready to serve it, add on the whipped cream and toasted hazelnuts so that they’re fresh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze this tart covered in layers of plastic wrap and aluminum foil for 6-8 weeks. When you need it, let it thaw overnight in the refrigerator.
Frequently Asked Questions
Since the Nutella filling is blended with butter and whipping cream, it won’t harden in the refrigerator. It will thicken into a rich, smooth, fudgy texture, which is what you want for the tart.
To get smooth, crisp edges when you cut a tart it’s best to use a serrated knife. Since the Nutella tart is chilled before eating, run the knife under hot water first and make sure to wipe the blade between cuts.
Looking For Other Desserts?
We always have a jar of Nutella in our pantry. This is an easy recipe for a decadent chocolate pie that is little effort using mostly pantry staples. It's as good the first day as it is the next day. I like serving it alongside my Peanut Butter Chocolate Rice Krispie Treats!
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Nutella Pie (GF Option)
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Equipment
- 1 Whipped Cream Dispenser if you want professional looking piping on top of the pie
Ingredients
Crust
- ½ cup unsalted butter chilled
- 1 ¼ cups flour can use a gluten-free 1-1 flour
- 1 teaspoon salt
- 2-3 tbsps water ice cold
Filling
- 1 ½ cups Nutella
- ⅔ cup heavy whipping cream
- 5 tbsps unsalted butter
- ¼ cup hazelnuts toasted to garnish
Whipped Cream Garnish (Optional)
- ¾ cup heavy whipping cream
- 6 tbsps powdered sugar
- ½ teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 350℉.
- Place ½ cup of chilled butter, flour, and salt in a large mixing bowl.
- Using a pastry cutter, combine until it resembles small fine crumbs.
- Add in the water in small amounts until you have just enough for the dough to come together into a ball. (If the dough is soft, place it in the refrigerator for 30 minutes before rolling it out.)
- Lightly flour a hard surface.
- Roll the dough into a circle large enough to fit a 9" tart pan.
- Place the dough into the tart pan and trim the edges.
- Cut a piece of parchment paper approximately the size of your pan and place it over the top of the tart covering it completely.
- Add baking weights or beans and place it in the oven and bake for 15-20 minutes.
- Remove the parchment paper and weights.
- Continue to bake for about 5-10 more minutes uncovered until the pie crust is lightly browned.
- Remove from the oven and let it cool completely.
Filling
- In a small saucepan, combine ¾ cup of heavy whipping cream, Nutella, and butter. Stir over low heat until the butter has melted and the ingredients are incorporated.
- Remove from the heat and pour into the cooled tart crust.
- Place into the refrigerator for about 4 hours to allow it to completely set.
Whipped Cream Topping
- Place ¾ cup whipping cream, powdered sugar, and vanilla extract into a small bowl.
- Using an electric mixer or stand mixer fitted with a whisk attachment, beat until stiff peaks form.
- Place into a piping bag or whipped cream dispenser.
- Decorate the top of the tart as desired.
- Sprinkle with toasted hazelnuts if desired.
Notes
Nutrition
Pairing
These are my favorite dishes to serve with this Nutella Tart:
Anonymous
Can’t wait to make this!