Nutella Cream Pie

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I was originally going to just post Super Bowl recipes today but then I realized tomorrow is Nutella Day!! So, clearly I had to whip up something delicious! So, this post is killing two birds with one stone….except it ends up being three because February is Pie Month and I made a……….drumroll please……………Nutella Cream Pie!

With Saturday being World Nutella Day and February being Pie Month, I thought it was only fitting to throw the two of these together for a smashing delicious and decadent dessert.This pie is so easy to make too! It sounds and looks sort of fancy, but it was really simple:

I first made and baked off my empty pie shell. Then, I made a chocolate and nutella pudding that I filled my pie shell with and refrigerated until set. Then I just topped it all off with lots of cream! Hello! It is Nutella CREAM Pie after all! And voila! Your pie is finished! It takes a little waiting time, but it is worth it!

This is creamy and dreamy and not too sweet! My husband thought it tasted less sweet and nutella-y because of the cream, but I liked it just fine. I think it’s necessary that I mention Gordon doesn’t like whipped cream.{I know right? Who doesn’t like whipped cream?!} That may have thrown him off a bit.  Besides him being a little weird about whipped cream, my daughter and I successfully ate 2 slices! If you like things really sweet, then up the sugar and nutella by 1/4 cup and add an extra tablespoon of cornstarch in just to make sure it sets!

So, be sure to celebrate World Nutella Day and/or the Super Bowl with some Nutella Cream Pie! Yum! Have a great weekend, folks!

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3.67 from 3 votes

Nutella Cream Pie

This Nutella Cream Pie is so easy to make! It has a creamy nutella filling that's topped with whipped cream all layered on a flaky pie crust!

servings 8 Servings

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 15 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 9 inch pie shell blind baked

For the filling-

• ▢ 2 cups whole milk
• ▢ 1/4 cup unsweetened cocoa sifted
• ▢ 1/2 cup granulated sugar
• ▢ 1/4 cup cornstarch
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup nutella

For the cream-

• ▢ 1 cup heavy cream
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 tablespoon cornstarch*
• ▢ 1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

• In a medium {cold} saucepan, stir cocoa, sugar and cornstarch together. Slowly whisk cold milk into dry ingredients to prevent lumps from forming. Place on medium high heat and whisk continually.
• Once pudding starts to come to a bubble, boil for 15-30 seconds or until noticeably very thick {keep whisking!}. Remove from heat and whisk in vanilla and nutella until smooth.
• Pour into pie shell and cover with plastic wrap directly on filling. Refrigerate 2-3 hours or until filling is set and plastic wrap comes off clean.
• In a stand mixer, whip all ingredients together until stiff peaks form. Spread cream over pie and serve cold.

Notes

*Cornstarch acts as a stabilizer for cream, so if you are making this pie in advance, I’d recommend adding the cornstarch so your cream stays firm. If you are serving immediately, then the cornstarch is optional.

Nutrition

Calories: 454kcal | Carbohydrates: 52g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 47mg | Sodium: 149mg | Potassium: 244mg | Fiber: 3g | Sugar: 32g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: nutella pie