A creamy, decadent no bake pie with the silkiest, smoothest nutella flavored pie filling. Perfectly paired with a thick, crumbly graham cracker crust makes this one of the best no-bake pies ever!
Sometimes the most simple things are the best things. This pie is creamy, dreamy, and amazingly decadent. It’s no-bake and no-frills. Very easy prep and requires very simple ingredients; graham crackers, butter, cream cheese, powdered sugar, vanilla extract, nutella and cool whip. I may be wrong but you may or may not already have most of those ingredients, if not all of them, already in your kitchen.
I love no-bake desserts. I have a few others on this blog. If you’re a peanut butter lover I highly recommend this beauty. If Somoas are you favorite girl scout cookie then take a look at this no-bake cheesecake. And if you love cake batter, funfetti or are sprinkled obsessed then this no-bake pie is for you. Between all these amazing options it only seems right that I add Nutella to my list of no-bake desserts. I don’t know what it is but this is Nutella pie filling is seriously the smoothest, silkiest thing ever. You’ll see what I mean if you give it try.
Like I mentioned before, this pie is one of the easiest things to whip up. The crust is so simple; melted butter and graham cracker crumbs. Easy peasy. The filling – a block of cream cheese, powdered sugar, a little vanilla extract, some nutella, and 1 tub of cool whip. Your pretty much are throwing everything into a bowl and mixing it until combined. I do this in an assembly line form; mix the cream cheese and powdered sugar together, add in the vanilla extract, add in the nutella, let that mix until everything is combined and then slowly add in the cool whip just so it doesn’t go flying everywhere. Once everything is mixed together I turn the mixer up to high speed to really make the pie filling perfectly whipped and “fluffy”, if you will. Pour the pie filling over your crust and done! Let it set in the fridge for at least 6 hours and you have a creamy, crowd pleasing dessert.
One trick/tip that I’ve learned along the way is that using a spring form pan and some parchment paper for lining can go a long way when making these types of no-bake pies. Don’t get me wrong, using a typical, 9-inch pie dish works just as well but if your considering serving and presentation preparing this type of dessert in a spring form pan works wonders. It takes a few extra steps but they’re definitely worth it. What I like to do is cut out a 9-inch circle from the parchment paper and line the bottom of the spring form pan with it. You can do this easily by just taking the bottom of the spring form pan (unattached from the sides), lay it on top of the parchment paper, trace the outside with a pencil and cut along the sides. Yeah, this may make you feel like your in kindergarten learning to trace shapes all over again but it actually comes in handy with desserts too.
One other thing to mention, as with the no bake desserts, this type of pie needs time to chill in the fridge. The longer you can resist getting into the better. The pie filling needs time to firm up and will make cutting and serving easier. I recommend 4 to 6 hours of chill time, or of course, letting it set over night. It’s well worth the wait, trust me on this 😉
- 2 1/2 cups graham cracker crumbs
- 1 stick unsalted butter (melted)
- 1 - 8 oz. block cream cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 3/4 cup nutella
- 1 - 8 oz tub cool whip
- Lightly spray a 9-inch spring form pan with cooking spray or line with parchment paper and set aside. In a small bowl combine graham cracker crumbs and melted butter and mix together until evenly coated, crumbs should be moist. Pour graham cracker crumbs into the spring form pan, smoothing and pressing crumbs together to form a crust. Set aside.
- In a large mixing bowl and using a stand mixer with paddle attachment or electric hand held mixer mix cream cheese for about 30 seconds on medium speed and the add in powdered sugar. Continue mixing until cream cheese and powdered sugar are combined. Add in vanilla extract and nutella and continue mixing on medium speed until thoroughly combined, for about 2 to 3 minutes. Slowly add in cool whip and mix until combined. Once all ingredients are thoroughly combined turn the speed up to high and mix for about one more minute just so the pie filling becomes thick and fluffy with a smooth texture. Pour pie filling over graham cracker crust and smooth out evenly with a spoon. Place pie in the fridge to set for a minimum of 4 to 6 hours or up to over night.
- After pie has chilled for several hours remove from the fridge and run a butter knife along the sides of the pie, between the pie and the spring form pan. Release the side latch of the spring form pan and pull up the sides from the pan. Carefully lift up the bottom of the pie and pull the parchment paper from the bottom of the crust. Transfer pie to a serving plate, cut into slice and serve.
- *6 hours indicated in the total time above includes 6 hours of chilling time in the refrigerator.