I made this Nutella Chocolate Cream Pie for Thanksgiving and I would have to say, though there were many yummy pies, this one was the hit of the party (it was also the only pie with chocolate, maybe that’s what it was). I posted a picture of it on Facebook and was bombarded with people begging for the recipe, as well as those who got to taste it at our Thanksgiving dinner—so here it is!
And I must tell you—it IS really good, especially if you like Nutella (chocolate/hazelnut spread). The pie on Thanksgiving sat out on the dessert table for a while—and while the pie was still good at room temperature, it is much better having some chilled right out of the fridge. This pie is a simple combination of Nutella, cream cheese and either whipped cream or Cool Whip. I actually was planning to make it with whipped cream and for some reason at the last second I used Cool Whip (I had both on hand). The pie can also be made with any crust you’d like. I used a homemade graham cracker crust. You could use an Oreo or chocolate crust to really bump up the chocolate or I thought it would even be good in a regular pie crust (kind of like French Silk Pie).
I also decided at the last minute to drizzle some warmed Nutella over the top of the pie and sprinkle on some chopped, toasted hazelnuts. I was so happy with how easy the pie was to make and how good it is!
I was lucky enough to get the one picture of the slice of pie and that it came out so nicely, since the pie was room temperature and it was one of the last pieces after everyone took their own slices off the pie. I will be making this again soon just to try for better pictures! Oh okay, and maybe to eat more of it! ;)
Nutella Chocolate Cream Pie, by Katrina, Baking and Boys!, adapted from my friend Anne’s recipe which was adapted from Plain Chicken
1 cup Nutella (chocolate/hazelnut spread)
8 ounces cream cheese, softened (I always use the 1/3 less fat kind)
8 ounces Cool Whip (you can also use fresh whipped cream)
extra Nutella (about 1/4 cup) for drizzling (optional)
1/2 cup hazelnuts, toasted and chopped (optional)
Graham Cracker Crust--
1 sleeve (about 1 1/2 cups) graham cracker, finely ground into crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. After grinding the graham crackers into fine crumbs in a food processor, add the sugar and pulse a few times. Then add the melted butter and pulse until all of it is moist. Dump it into a pie plate and press down evenly, including up the sides of the plate. Bake for 8-10 minutes. Cool.
In the bowl of an electric mixer, cream the cream cheese. Add the Nutella and beat until all creamed together. Scrape the sides of the bowl and beat a little more to make sure it is all incorporated. Add the Cool Whip or whipped cream and mix again to combine. Scoop the Nutella mixture into the cooled crust and spread evenly. Drizzle the extra Nutella (warmed in a small glass bowl in the microwave for about 20 seconds to thin it out slightly) over the pie. Sprinkle the chopped hazelnuts around the edges of the pie (or however you’d like).
Chill for at least a couple hours (I made it the day before serving it and it was great!).