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No Bake Nutella Pie with Oreo Crust and Mascarpone Recipe

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4.3 from 14 reviews

A luscious no-bake Nutella pie featuring a crispy Oreo cookie crust and a creamy, fluffy Nutella mascarpone filling. Quick to make and perfect for any chocolate hazelnut lover looking for an easy, elegant dessert.

  • Total Time: 24 minutes active time plus chilling time of at least 4 hours
  • Yield: 8 servings

Ingredients

Crust

  • 25 chocolate sandwich cookies (Oreos)
  • 4 tablespoons (57 grams) butter, melted

Filling

  • 2 cups (640 grams) Nutella or other chocolate hazelnut spread
  • 1 1/2 cups (338 grams) mascarpone cheese
  • 1/4 teaspoon salt
  • 1/4 cup (56 grams) heavy cream

Decoration (Optional)

  • Toasted hazelnuts, chopped

Instructions

  1. Make the crust: Crush the Oreo cookies finely and mix with the melted butter until well combined. Press the mixture evenly into a pie dish to form the crust. Refrigerate for 20 minutes to set, or optionally bake at 350°F (175°C) for 10 minutes and then cool completely, which is recommended if preparing the pie a day or two in advance.
  2. Prepare the Nutella filling: In a large mixing bowl, combine Nutella, mascarpone cheese, and salt. Beat on low speed using an electric mixer for 3-4 minutes until fully combined. Increase the mixer speed to high and slowly pour in the heavy cream, continuing to beat on high for 2-3 minutes until the mixture becomes light and fluffy.
  3. Assemble the pie: Scrape the Nutella filling into the prepared and chilled Oreo crust. Smooth the top with a rubber spatula, then decorate with chopped toasted hazelnuts if desired.
  4. Chill the pie: Refrigerate the pie for at least 4 hours or up to 3 days to allow it to set properly before serving.

Notes

  • Mascarpone cheese can be substituted with 12 ounces (1 1/2 cups) softened cream cheese blended with 4 ounces (1/2 cup) heavy cream.
  • Refrigerate the pie for at least 3 hours, ideally overnight to ensure proper setting. If the pie is slightly too soft, freeze for 30 minutes before slicing.
  • Store leftover pie in the refrigerator for up to 5 days or freeze for up to 3 months. To freeze, wrap the whole pie in plastic wrap and aluminum foil; thaw overnight in the refrigerator. To freeze individual slices, freeze on a cookie sheet until hard, then wrap and store in freezer-safe bags. Thaw in the refrigerator for 1-2 hours before serving.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (if baking crust; optional)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipeteach.com/no-bake-nutella-pie-with-oreo-crust-and-mascarpone-recipe/