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!

Course Dessert

Cuisine American

Keyword nutella pie

Prep Time 5

Cook Time 10

Refrigerate 2

Total Time 2 15

Servings Servings

Calories 454kcal

Author Lauren

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