Ingredients
Equipment
Method
- In a medium bowl, combine the finely crushed chocolate cookie crumbs, melted butter, and optional granulated sugar. Stir until the crumbs are evenly moistened and resemble wet sand.2.5 cups chocolate cookie crumbs, 0.5 cup unsalted butter, 2 tablespoons granulated sugar
- Pour the crumb mixture into a 9-inch pie plate. Using the bottom of a glass or a measuring cup, firmly press the crumbs evenly across the bottom and up the sides of the pie plate to form a sturdy crust. Set aside.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This usually takes about 1-2 minutes.1 (8 ounce) package cream cheese
- Add the room temperature Nutella to the cream cheese and continue beating until well combined and the mixture is smooth and homogeneous. Scrape down the sides of the bowl as needed.1 cup Nutella
- In a separate, clean bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overmix.1 cup heavy whipping cream, 0.25 cup powdered sugar, 1 teaspoon vanilla extract
- Gently fold about one-third of the whipped cream into the Nutella and cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined. Avoid overmixing, as this can deflate the whipped cream.
- Spoon the Nutella filling into the prepared pie crust and spread it evenly with a spatula or the back of a spoon.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, drizzle with extra Nutella, if desired. Top with whipped cream, chopped hazelnuts or toasted almonds, and chocolate shavings for an extra touch of indulgence. Slice and enjoy!1 cup Nutella, whipped cream, chopped hazelnuts or toasted almonds, chocolate shavings
Notes
Store leftover pie in the refrigerator for up to 3-4 days. Freezing is possible but may alter texture upon thawing.
