Nutella Cream Pie

By Sally's Baking Recipes · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Pulse the 22 Oreos, filling included, in a food processor or blender into fine crumbs (about 250g or 2 cups packed). Put the crumbs in a large bowl, add the melted butter and stir until combined. Break up any large lumps.
3. Press the mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form a compact, thick crust. Bake for 10 minutes, then let it cool completely.
4. Put the chopped chocolate in a medium heatproof bowl. Heat the 3/4 cup (180ml) heavy cream in a small saucepan over medium heat until it just starts to simmer, then immediately pour it over the chocolate.
5. Let it sit for 2–3 minutes, then add the hazelnut liqueur if using. Stir gently until smooth. Leave at room temperature to cool slightly and thicken.
6. Whip the 1 cup (240ml) cold heavy cream on medium-high speed until stiff peaks form (about 3–4 minutes). Spoon it into a bowl and set aside.
7. In the same bowl, beat the softened cream cheese on medium-high speed until completely smooth, scraping down the sides as needed. Add the Nutella, confectioners' sugar and vanilla and beat until combined. Gently fold in the whipped cream until smooth.
8. Spread the filling evenly into the cooled crust. Spread the ganache over the filling, then sprinkle with the chopped hazelnuts and flaky sea salt.
9. Refrigerate for at least 6 hours and up to 48 hours, loosely covered if chilling longer than a day.
10. Pipe whipped cream around the edges of the chilled pie, then slice and serve cold. Store leftovers covered in the refrigerator for up to 5 days.

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

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CreamHeavy creamCream cheeseChocolateWhipped creamHazelnutChocolate spreadOreo