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Nutella cream pie
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Nutella Pie

This Nutella 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 minutes
Cook Time 10 minutes
Refrigerate 2 hours
Total Time 2 hours 15 minutes
Servings 8 Servings
Calories 454kcal
Author Lauren

Ingredients

  • 1 9 inch pie shell blind baked

For the filling-

For the cream-

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