Best 5 Nutella Pie Recipes

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Indulge in the symphony of flavors with our delectable Nutella pie recipes. These culinary masterpieces offer an irresistible fusion of textures and tastes, catering to any sweet tooth's cravings. From the classic Nutella pie, featuring a creamy Nutella filling nestled in a flaky crust, to the innovative Nutella swirl cheesecake, which combines the richness of Nutella with the tanginess of cheesecake, our collection promises an unforgettable dessert experience. For those seeking a vegan delight, the vegan Nutella pie offers a guilt-free indulgence, while the Nutella mousse pie presents a light and airy treat. Whether you prefer a traditional pie or a creative twist, our recipes guide you through each step, ensuring a perfect result every time. So, embark on a culinary journey and discover the magic of Nutella pies, leaving your taste buds in awe.

Check out the recipes below so you can choose the best recipe for yourself!

EASY, NO-BAKE NUTELLA® PIE



Easy, No-Bake Nutella® Pie image

I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!

Provided by Christina

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h10m

Yield 6

Number Of Ingredients 4

1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®), divided
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
  • Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
  • Refrigerate until well chilled, 4 hours to overnight.

Nutrition Facts : Calories 758.9 calories, Carbohydrate 72.8 g, Cholesterol 41.1 mg, Fat 50 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 406 mg, Sugar 57.2 g

NUTELLA PIE



Nutella Pie image

Provided by Allison Kave

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Chill     Hazelnut     Party     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9-inch (23-cm) pie crust

Number Of Ingredients 7

Chocolate Cookie Crust for one 9-inch (23-cm) pie
Filling
2 cups (270 g) Nutella
1 1/2 cups (338 g) mascarpone cheese
1/4 teaspoon salt
Topping
1/2 cup (55 g) chopped toasted hazelnuts

Steps:

  • Preheat the oven to 350°F (175°C). Pat the crust into a 9-inch (23-cm) pie plate. Bake it for 10 minutes, then let it cool completely.
  • Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
  • Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).

NUTELLA BANANA CREAM PIE



Nutella Banana Cream Pie image

Here's a banana cream pie with a little Italian flair. The chocolate and hazelnut go well with the banana, and the rolled chocolate pie crust makes it extra-special. If you don't have time to melt and pipe the chocolate stars, just sprinkle the top of the pie with grated chocolate or cocoa powder instead. -Crystal Schlueter, Babbitt, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
2 tablespoons baking cocoa
1 tablespoon sugar
1/2 cup cold butter, cubed
3 to 4 tablespoons cold brewed coffee
DECORATIONS:
1/4 cup semisweet chocolate chips
1/4 teaspoon shortening
FILLING:
1 carton (8 ounces) mascarpone cheese
3/4 cup Nutella
2 medium bananas, thinly sliced
2 cups heavy whipping cream
3 tablespoons instant banana cream pudding mix
2 tablespoons chopped hazelnuts, toasted

Steps:

  • In a small bowl, mix flour, cocoa and sugar; cut in butter until crumbly. Gradually add cold coffee, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until set, 15-20 minutes. Remove foil and weights; bake until edges are browned, about 5 minutes. Cool completely on a wire rack., For decorations, in a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to pastry bag with a small round tip. Pipe designs over a waxed paper-lined baking sheet. Freeze until set, about 5 minutes., For filling, mix mascarpone cheese and Nutella until blended; spread into crust. Top with bananas., In another bowl, beat cream until it begins to thicken. Add pudding mix; beat until stiff peaks form. Spread or pipe with a large star tip over bananas. Sprinkle with hazelnuts. Top with chocolate decorations.

Nutrition Facts : Calories 578 calories, Fat 46g fat (24g saturated fat), Cholesterol 107mg cholesterol, Sodium 147mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.

PEANUT BUTTER NUTELLA® PIE COOKIES



Peanut Butter Nutella® Pie Cookies image

No flour, no refined sugar, protein-packed cookies!

Provided by ckkott

Categories     Desserts     Cookies

Time 50m

Yield 48

Number Of Ingredients 9

8 ounces reduced-fat cream cheese, softened
½ cup peanut butter
½ cup chocolate-hazelnut spread (such as Nutella®)
¼ cup agave syrup
¼ cup honey
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon sea salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Beat cream cheese, peanut butter, chocolate-hazelnut spread, agave syrup, honey, egg, vanilla extract, baking soda, and sea salt together in a bowl until dough is combined. Drop dough by the tablespoonful onto prepared baking sheet.
  • Bake in the preheated oven until set, about 12 minutes. Cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 52.2 calories, Carbohydrate 5.2 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 52.7 mg, Sugar 4.4 g

GIANDUIA PIE (NUTELLA)



Gianduia Pie (Nutella) image

My family loves it. I make dessert for our home. It is not that hard and it does take a while to make a pie. They are so delicious and tasty.

Provided by Lisa Johnson

Categories     Pies

Time 7h15m

Number Of Ingredients 11

CRUST
20 fudge wafer bar cookies
1/2 c hazelnuts, toasted and skinned
1/4 c unsalted butter, melted and cooled
1/8 tsp salt
1/2 tsp pure vanilla extract
FILLING
3/4 c hazelnuts, toasted and skinned
1 1/2 c heavy cream, chilled
1 tsp pure vanilla extract
1 13 oz jar of nutella

Steps:

  • 1. Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant. Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won't hurt but try to remove as much as possible. Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month. Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine. Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream. Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts. Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

Tips:

  • For a richer chocolate flavor, use dark chocolate Nutella.
  • If you don't have a pie pan, you can use a 9-inch springform pan.
  • To prevent the pie from cracking, let it cool completely before slicing.
  • Serve the pie with whipped cream or ice cream for a special treat.

Conclusion:

Nutella pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy Nutella filling and flaky crust, this pie is sure to be a hit with everyone. So next time you are looking for a special dessert, give Nutella pie a try!

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