Dreamy Nutella Mousse Pie
Nutella mousse pie with a fluffy chocolate hazelnut filling nestled in a dark chocolate cookie crust. This easy icebox pie is irresistible!.
Servings: 12 servings
Ingredients
for the cookie crust
- 9 ounce package chocolate wafer cookies
- 5 Tbsp unsalted butter
for the Nutella filling
- 8 ounces full fat cream cheese, at room temperature
- 1 cup Nutella chocolate hazelnut spread
- 2 Tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- pinch salt
- 1 cup heavy whipping cream
for the topping
- 3/4 cup heavy whipping cream, cold
- 1 Tbsp confectioner's sugar
- 1/2 cup coarsely chopped roasted hazelnuts
Instructions
For the cookie crust
- Preheat oven to 350F.
- Add the chocolate wafer cookies to the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse a few more times until evenly moistened.
- Transfer the cookie crumbs to a 9 inch deep dish pie plate. Using your fingers or a flat-bottomed cup measure, press the crumbs evenly into the bottom of the pan and up the sides, all the way to the top.
- Bake for 10 minutes, remove and allow to cool completely.
For the Nutella filling
- Wipe or rinse out your food processor, and add the cream cheese, Nutella, cocoa powder, vanilla, and salt to the bowl. Process until smooth. Note: your cream cheese doesn't have to be room temperature if you are using a food processor here, but if you are using beaters or a stand mixer, you will want it to be softened so that you don't get any lumps.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Add the whipped cream to the Nutella mixture, starting with a little bit to loosen it up, and fold together until there are no streaks.
- Pour the Nutella filling into the cooled pie crust, and smooth out the top.
- Refrigerate for at least 6 hours or preferably overnight. Note: the texture is on the soft side, so do make sure your pie is thoroughly chilled before slicing and serving.
For the topping
- Whip the cream and sugar until soft peaks form.
- Pile the whipped cream on top of the chilled pie, and sprinkle with the chopped hazelnuts. Serve chilled.
Notes
- To toast hazelnuts, spread them on a dry baking sheet and toast in a 350F oven for about 10 minutes.
Nutrition
Calories: 426 kcal · Carbohydrates: 34 g · Protein: 4 g · Fat: 31 g · Saturated Fat: 19 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 61 mg · Sodium: 171 mg · Potassium: 221 mg · Fiber: 3 g · Sugar: 21 g · Vitamin A: 660 IU · Vitamin C: 1 mg · Calcium: 64 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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