Best Nutella Pie Recipes

EASY, NO-BAKE NUTELLA® PIE

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

NUTELLA PIE

Steps:

• Preheat the oven to 350°F (175°C). Pat the crust into a 9-inch (23-cm) pie plate. Bake it for 10 minutes, then let it cool completely.
• Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
• Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).

NUTELLA BANANA CREAM PIE

Steps:

• In a small bowl, mix flour, cocoa and sugar; cut in butter until crumbly. Gradually add cold coffee, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until set, 15-20 minutes. Remove foil and weights; bake until edges are browned, about 5 minutes. Cool completely on a wire rack., For decorations, in a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to pastry bag with a small round tip. Pipe designs over a waxed paper-lined baking sheet. Freeze until set, about 5 minutes., For filling, mix mascarpone cheese and Nutella until blended; spread into crust. Top with bananas., In another bowl, beat cream until it begins to thicken. Add pudding mix; beat until stiff peaks form. Spread or pipe with a large star tip over bananas. Sprinkle with hazelnuts. Top with chocolate decorations.

PEANUT BUTTER NUTELLA® PIE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat cream cheese, peanut butter, chocolate-hazelnut spread, agave syrup, honey, egg, vanilla extract, baking soda, and sea salt together in a bowl until dough is combined. Drop dough by the tablespoonful onto prepared baking sheet.
• Bake in the preheated oven until set, about 12 minutes. Cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

EASY NO-BAKE NUTELLA CHOCOLATE MOUSSE PIE

Steps:

• 1. Make the whipped cream by whipping the cream until stiff peaks are just about to form. Then beat in vanilla and powdered sugar until peaks form. Set aside (in the freezer if you can).
• 2. Smear a small layer of the Nutella on the bottom of your pie crust. You can use any store bought pie crust, I particularly like the shortbread one.
• 3. Beat together the remaining Nutella and the cream cheese. Incorporate the whipped cream mix until just mixed.
• 4. Pour mixture into your pie crust. Let chill in the fridge for at least 4 hours before serving. You can also make more whipped cream if you want to add it on top for serving!

GIANDUIA PIE (NUTELLA)

Steps:

• 1. Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant. Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won't hurt but try to remove as much as possible. Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month. Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine. Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream. Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts. Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

OREO-NUTELLA CREAM PIE

Steps:

• 1. Make Oreo crumbs using a food processor.
• 2. Add crumbs and melted butter in pie plate, pressing down with a spoon.
• 3. Blend all remaining ingredients using mixer and pour into pie crust.
• 4. Refrigerate until set (about 2 hours) and enjoy!

BANANA NUTELLA CREAM CHEESE PIE

Steps:

• BEAT 1/2 CUP OF SUGAR, NUTELLA, ROOM TEMP CREAM CHEESE....UNTIL THOROUGHLY MIXED. FOLD IN 3 CUPS OF COOL WHIP UNTIL NO MORE STREAKS APPEAR THEN SPOON INTO PIE CRUST.
• SPOON N SMOOTH THE HOT FUDGE OVER THE NUTELLA CREAM CHEESE MIXTURE (CAREFUL NOT TO MIX LAYERS) REFRIGERATE FOR AN HOUR...SO PIE CAN SET UP.
• SLICE BANANA N PLACE ONTOP OF FUDGE.
• SPOON REMAINING COOL WHIP ONTO PIE N SPRINKLE WITH CHOPPD HAZELNUTS.....ENJOY :)

STRAWBERRY CHOCOLATE NUTELLA PIE

Steps:

• In a medium bowl, beat softened cream cheese, powdered sugar and Nutella with a mixer on medium speed until creamy. Spread mixture evenly in pie crust. Refrigerate.
• Slice and mash about 3/4 cup of the strawberries. In a medium saucepan, mix the mashed berries, granulated sugar, cornstarch and water. Heat over high heat until boiling, stirring constantly. Continue to boil and stir another minute. Remove from heat and cool in the refrigerator for about 10 minutes. (For faster prep, skip this step and use pre-made strawberry glaze).
• Meanwhile, slice remaining strawberries. When glaze is cool, pour over sliced berries and toss to combine. Spoon strawberries into the pie pan. Refrigerate until ready to serve, up to 8 hours. Slice and serve with whipped cream (optional).

NUTELLA, PEANUT BUTTER & MARSHMALLOW PIE RECIPE - (4.2/5)

Steps:

• 1. Add butter and peanut butter together in a small bowl and microwave for about 30 seconds, or until the butter in melted. Mix well. 2. Add butter mixture to graham cracker crumbs and mix until combined. 3. Press graham cracker mixture evenly into the bottom of a 9 inch pie pan to complete crust and set aside. 4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside. 5. Add Nutella, remaining milk (1 3/4 cup), and vanilla extract to a pan and whisk over medium heat until the Nutella is melted. 6. Add the cornstarch mixture to the Nutella mixture. 7. Bring the mixture to a boil, stirring constantly with a rubber spatula. It will begin to thicken. 8. Once boiling, stir continuously for about 2 minutes, until fully thickened. 9. Pour mixture into crust and refrigerate until set, about 1 hour. 10. When Nutella mixture is set, put 2 cups of marshmallow fluff into a small bowl and microwave for about 30-45 seconds, or until easily pourable. 11. Pour marshmallow fluff over the top of the Nutella mixture. It will naturally spread to cover the pie. (If you'd prefer, you can toast mini marshmallows on top) 12. Drizzle Nutella onto the top of the pie and sprinkle with a few graham crackers crumbs if desired. 13. Store in refrigerator until ready to serve.

NUTELLA PUMPKIN PIE

Steps:

• Preheat your oven to 375 degrees.
• Line a 9-inch pie plate with your crust.
• Using a fork, press the dough around the edge of the plate.
• Line the pie with aluminum foil and fill with dried beans, uncooked rice or pie weights so the crust holds shape while baking.
• Pre-bake the shell for 10 minutes.
• Remove the dried beans, uncooked rice or pie weights and the aluminum foil from the pie crust and turn the oven down to 325 degrees.
• In a medium bowl, blend the Nutella with 1/2 cup sweetened condensed milk and 2 egg yolks, stirring until mixed thoroughly.
• Carefully spread mixture evenly into the pie crust and bake for 30 minutes until puffy and just set.
• In another medium bowl, stir together the remaining sweetened condensed milk, 2 whole eggs, canned pumpkin, and pumpkin pie spice.
• Gently spoon the mixture over the baked brownie layer of the pie and continue to bake for an additional 25 to 30 minutes or until a knife inserted in the center comes out clean.
• Cool completely and refrigerate for at least 2 hours before serving.
• Serve with whipped cream, if desired.

STRAWBERRY-NUTELLA WHOOPIE PIE RECIPE - (4.4/5)

Steps:

• To prepare the cookies, position an oven rack on the lower level and preheat to 350°F. Line 3 cookie sheets with parchment paper. Set aside. Combine the flour, baking soda, and salt in a medium-size bowl. Set aside. Stir together the buttermilk, lemon juice, and vanilla in a separate bowl. Set aside. In the bowl of a stand mixer, fitted with a paddle attachment, cream together the butter and sugar on medium speed. Add the eggs and mix until fully incorporated. Reduce the mixer speed to low and add the flour and buttermilk mixtures, alternating in batches, beginning and ending with the flour. Spoon 2 tablespoonfuls of batter onto the prepared cookie sheets, leaving 2" between each. Bake 1 cookie sheet at a time, for 14-15 minutes, or until the whoopie pie-cookies slightly spring back when touched. (They should NOT be brown.) Let the cookies cool completely and then gently transfer them to cooling racks. To prepare the filling, cream the butter, shortening, and Nutella in the bowl of a stand mixer, fitted with a paddle attachment. Add the vanilla and confectioners' sugar and beat until light, fluffy, and evenly incorporated, scraping down the sides of the bowl. To assemble the whoopie pies, pipe a thin layer of the Nutella filling on the flat side of all the whoopie pie-cookies. Arrange the strawberries on 11 of the cookies, cover with the remaining cookies, and press together gently. Lightly dust the tops with confectioners' sugar.

NUTELLA PIE CAKE :)

Steps:

• Preheat the oven to 190C/170C fan/ gas 5.
• Mix the butter (make sure its soft) and the sugar together till smooth with no bumbs.
• Add the eggs and whisk into the mixture then slowly sieve the flour, and cocoa powder into the mixture.
• Break the chocolate up into a microwavable container and heat the chocolate up for 1 minute stirring in between.
• Add the melted chocolate to the mixture and stir.
• Spread the nutella onto the bottom of the Pastry case, then pour the mixture over the top.
• Put in the oven for 20-30 minutes untill risen, and if you put a skewer in it will come out clean.
• Wait till cools then sieve icing sugar over the top. Enjoy! : )