Nutella Pie

5 from 1 vote

Nutella Pie has a rich, fudgy chocolate-hazelnut filling in a flaky homemade crust, finished with toasted hazelnuts and a swirl of whipped cream. It looks like a special-occasion dessert but comes together with just a handful of ingredients and a little patience while it chills.

Prep Time20

Cook Time40

Chill Time4

Total Time5

Course: Dessert

Cuisine: American, Italian

Diet: Gluten Free

Servings: people

Calories: 730kcal

Author: Gwen Wolken

Equipment

1 Whipped Cream Dispenser if you want professional looking piping on top of the pie
1 9" Tart Pan

Ingredients

Crust

½ cup unsalted butter chilled
1 ¼ cups flour can use a gluten-free 1-1 flour
1 teaspoon salt
2-3 tablespoons water ice cold

Filling

1 ½ cups Nutella
⅔ cup heavy whipping cream
5 tablespoons unsalted butter
¼ cup hazelnuts toasted to garnish

Whipped Cream Garnish (Optional)

¾ cup heavy whipping cream
6 tablespoons 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.
½ cup unsalted butter, 1 ¼ cups flour, 1 teaspoon salt
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.)
2-3 tablespoons water
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.
1 ½ cups Nutella, ⅔ cup heavy whipping cream, 5 tablespoons unsalted butter
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.
¾ cup heavy whipping cream, 6 tablespoons powdered sugar, ½ teaspoon vanilla extract
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.
¼ cup hazelnuts

Notes

If you don't feel like making a crust, a store-bought crust works fine, or make a quick cookie crust instead. Oreo is my favorite.

To make this pie in advance, prepare it completely but leave off the whipped cream and hazelnuts. Store it wrapped in plastic in the refrigerator, then add the whipped cream and toasted hazelnuts right before serving so they stay fresh.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can freeze this pie wrapped in layers of plastic wrap and aluminum foil for 6-8 weeks. When you're ready to serve it, let it thaw overnight in the refrigerator.

Nutrition