Salted Nutella Pie

When one of my dearest flickr/facebook friends posted about these Mini Salted Nutella Tarts, she knew that I would have to come up with my own pie version. Straight Nutella is a little intense for a whole pie, so I mentioned that whipping it with cream cheese sounded tasty, much like my popular Peanut Butter Pie. Kelly agreed, her family not so much. Well, sweet Kelly, thank you for the inspiration. I am pretty sure you would love my pie.

I used the base ingredients of my Peanut Butter Pie—cream cheese, powdered sugar, and whipped cream—and the divine Nutella took over the role of nut butter.

I used a 9-inch pie pastry for the crust, but I think it would also be tasty with a shortbread or almond cookie crust. I found the salty pastry as a nice foil to the sweet Nutella, though. I am a huge fan of the salty-sweet harmony.

This is a grand pie on its own, but I had fresh strawberries on hand and I thought it would be tasty (and a tiny bit healthy) to add a layer of sliced berries along the bottom of the pie. It was quite delicious.

Salted Nutella Pie

½ cup powdered sugar
8 oz cream cheese, softened
1 cup Nutella (I pretty much used the whole 13 oz jar)
1 tbs vanilla
1 cup heavy cream
¼ tsp coarse sea salt for sprinkling on top*
1 cup strawberries, sliced*
1 9-inch pie pastry, prebaked and cooled

*optional, but tasty

In a large bowl, beat cream cheese and powdered sugar on medium speed until fluffy. Beat in Nutella and vanilla. Set aside.

If you want to add a layer of strawberries, it is a good idea to spread a thin layer of Nutella along the bottom of the pie crust before arranging the sliced berries to keep the crust from getting soggy.

Beat heavy cream in a chilled bowl until stiff peaks form. Stir a third of the whipped cream mixture into the Nutella mixture, then gently fold in remaining whipped cream. Spoon filling into crust (over strawberries) and refrigerate until set, about 4 hours. Sprinkle the top of the pie with sea salt before serving, if you desire. (Seriously, do not be afraid of the salt. It is so, so good.)

I added a sliced and fanned strawberry as a garnish. A drizzle of chocolate syrup is another option if you’re feeling fancy.

Let’s look at some pretty pictures now.

I just had to show you how much butter goes into my pie pastry. This is for 2 9-inch pastry rounds

The simple ingredient lineup

Whip the softened cream cheese and powdered sugar in large bowl and try not to make a mess

Properly whipped cream cheese and powdered sugar

Now add the delicious Nutella. So thick and so rich, rich

I spread a bit of this mixture over the bottom of the pie crust before layering the berries

I know, right?

The strawberries are layered and the heavy cream is whipped to perfection

Gently fold the whipped cream into the Nutella mixture. You want to keep it fluffy. Where's Fluffy?

This is me trying to hold the camera and take a photo while pouring the filling in the pie

Looks delicious, but it must chill at least 4 hours

Here's the chilled pie in bad lighting

The perfect slice of pie makes me crazy happy


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9 thoughts on “Salted Nutella Pie

  1. hungrycupcakes April 5, 2012 at 5:42 pm Reply

    Yesssss. Been wanting to try something with Nutella, and have yet to make a pie for our blog! Thanks for sharin’.

  2. itsybitsybrianna April 5, 2012 at 9:45 pm Reply

    Oh good HEAVEN this looks and sounds PERFECT

  3. Staci Lee April 7, 2012 at 10:57 pm Reply

    Love this! The photos are amazing! I love that old type writer in the bokeh!

  4. Renee April 8, 2012 at 12:02 am Reply

    Oh my lordie Staci
    Will def have to make,

  5. julia April 14, 2012 at 4:55 pm Reply

    Do you have a pie index anywhere on your site? Your pies & photography are so good that if I try just scrolling through I can’t focus enough to pick a pie to bake. 🙂

  6. gail May 6, 2012 at 1:45 am Reply

    do u have any tips for cutting a perfect & not messy slice?

    • Miss Petunia May 6, 2012 at 11:19 am Reply

      If the pie is properly set, meaning that you aren’t skimping on cooling/refrigerating time, then it should slice perfectly. You should use a serrated knife, rinsed in warm water between slices.

      • gail May 22, 2012 at 10:31 am

        great thanks! wud u suggest i start cutting from the center outward? or from one end to another (half) first to make equal cut sizes for the rest of the pie? sorry im still a beginner & would so love to try your recipe =)

  7. Miss Petunia June 9, 2012 at 10:05 am Reply

    Yes, you should cut from the center out, rather than across the whole pie, like a pizza.

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