Nutella Cream Pie

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Pulse the Oreos, filling included, into fine crumbs (about 250g). Put them in a large bowl, add the melted butter and stir well. Break up any big lumps.
3. Press the mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form a thick crust. Bake for 10 minutes, then let it cool completely.
4. Put the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium until it just starts to simmer, then pour it over the chocolate. Let it sit 2–3 minutes, add the hazelnut liqueur if using, and stir gently until smooth. Leave at room temperature to cool slightly and thicken.
5. Whip the cold cream on medium-high until stiff peaks form (about 3–4 minutes). Set it aside in a bowl.
6. Beat the cream cheese on medium-high until completely smooth, scraping down the bowl as needed. Add the Nutella, confectioners' sugar and vanilla and beat until combined. The mixture may look separated; that is fine.
7. Gently fold the whipped cream into the Nutella mixture until smooth.
8. Spread the filling evenly over the cooled crust.
9. Spread the ganache over the filling, then sprinkle with the chopped hazelnuts and flaky sea salt.
10. Refrigerate for at least 6 hours, up to 48 hours. Cover loosely if chilling more than a day.
11. Make the whipped cream with the sugar (add 2 Tablespoons hazelnut liqueur with the sugar if you like), pipe it around the edge of the pie, then slice and serve cold. Store leftovers covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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