Nutella French Silk Pie

Nutella French Silk Pie features a fluffy, silky Nutella filling nested in a scrumptious chocolate cookie crust topped generously with homemade whipped cream. Chocolate curls add the finishing touch to this incredibly rich and dreamy dessert. With cooked eggs in the mix, everyone can savor this heavenly pie!

This pie truly is the dessert highlight of the holiday season at my home! My family has enjoyed it several times in the last few weeks and can’t seem to get enough! The Nutella filling brings a delightful chocolatey flavor, complemented by the nutty hints of hazelnuts. It perfectly balances richness and decadence while feeling light and airy. The texture is mousse-like, making each bite a true joy!

This Nutella pie is a twist on French Silk Pie, which coincidentally isn’t French at all! The original pie was submitted by Betty Cooper at the Pillsbury Bake-Off Contest way back in 1951 in Maryland. Since then, it has become a beloved American staple. 

What is French Silk Pie?

It is a delightful dessert, combining chocolate, sugar, butter, eggs, and heavy cream, all cozied up in a flaky pastry crust. The filling is topped with copious amounts of whipped cream. A unique aspect of this classic treat is that it uses raw eggs. The filling is well-beaten to incorporate air. Then light and fluffy whipped cream is gently folded in, creating the pie’s signature silkiness and airy texture that makes every bite irresistible!

While the classic silk pie features just chocolate, my Nutella version infuses hazelnut’s nutty buttery richness for a nuanced flavor. This Nutella pie filling is denser than regular mousse yet very light, silky, and heavenly.

Ingredients needed:

• Chocolate-hazelnut spread (I use Nutella)— is smooth, creamy, and chocolatey, with a nuttiness from the hazelnuts.
• Semi-sweet baking chocolate—a small amount is used to provide structure and infuse the pie with more chocolatey goodness.
• Heavy cream—for making the whipped cream to incorporate into the filling and to top
• Eggs—for adding structure, richness, and airiness.
• Granulated sugar—to provide sweetness for an amazing pie.
• Butter—adds richness.
• Vanilla extract is a flavor enhancer that helps highlight the chocolate flavor.
• Confectioners’ sugar—a small amount is used to sweeten the whipped cream topping. Granulated sugar can be used if you don’t have confectioners’ sugar.
• Chocolate sandwich cookies—to make the crust. Crush them in a food processor until you have fine crumbs. If you’re short on time, you can use a premade crust, but remember that this recipe is designed for a 9-inch deep-dish pie, while premade crusts are usually the regular 9-inch size. As a result, you have extra pie filling.
• Chocolate curls—for garnishing.

Recipe highlights:

• Pulse the Oreos in a food processor until they become fine crumbs. Transfer to a bowl, and add melted butter. Combine, then press into the sides and bottom of a 9-inch deep dish pie plate.
• Bake the crust for 8 minutes in a preheated 350° F. Allow it to cool.
• Beat 1 cup of heavy cream until stiff peaks form, starting on low and gradually increasing to medium-high. Refrigerate until ready to use.

• Beat the eggs and sugar for 2 minutes on medium-high in a medium-sized heat-safe bowl. Place the bowl over a pan of simmering water, whisking continuously until the eggs reach at least 160° F using an instant-read thermometer.
• Remove the bowl from the heat and add chopped chocolates in increments, stirring until they are melted before adding more. Allow the mixture to cool.
• In a mixing bowl, beat the butter on medium-high for 2 minutes. Add the Nutella in portions. Beat for 3 minutes. Stream in the cooled egg mixture, then add vanilla extract. Beat for 2 minutes.

• Fold in the whipped cream using a spatula until there are no visible whipped cream streaks. Pour the filling into the pie crust and refrigerate for 4 hours.
• Beat heavy cream, confectioners’ sugar, and vanilla extract in a mixing bowl. Beat on low and gradually increase to medium-high until stiff peaks form.
• Spread the whipped cream over the chilled pie. Garnish with shaved chocolate. The pie is ready to serve.
• Detailed instructions are in the recipe card below.

Suggested supplies (affiliate links):

Handheld electric mixer or a stand mixer: This recipe requires a lot of beating to create a light and airy filling. A stand mixer makes it a breeze, but a hand-held electric mixer produces the same delicious results. The pie filling will be thick before it is aerated, so you need a powerful mixer. If yours is not powerful, allow it to rest for a few minutes if it becomes hot.

Deep-dish pie plate: A 9×2-inch deep or slightly larger size is ideal.

Instant-read thermometer: Using a thermometer is required for this Nutella pie recipe to get the eggs to a safe temperature to consume.

Heat-safe bowl: If you don’t have a double boiler, like me, you need a bowl similar to this 1.5-quart size to cook the eggs and sugar.

Mixing bowls: This set of 4 varying sizes contains large and small bowls needed to beat the whipped cream and filling ingredients.

Small saucepan: It is used to cook the eggs and sugar. It must be wide enough to fit into the bottom of your bowl.

Wire whisk: Used for whisking the eggs.

Rubber spatulas: Used for scraping the bowls and spreading the whipped cream topping on the pie. I have this set and use it all the time.

Are the eggs raw or cooked?

As I stated earlier, classic French silk pies use raw eggs. To make it safe for everyone to enjoy, the eggs for this pie are tempered to 160° F over a double boiler. The temperature kills the bacteria and makes the eggs safe to consume.

However, nothing is 100° guaranteed. If anything is questionable, err on the side of caution.

What kind of pie crust is best?

While traditional French Silk Pie has a flaky pastry crust, I like highlighting the chocolate with a chocolate sandwich cookie crumbs crust. You can also use other cookies—regular graham crackers, shortbread, or whatever pleases you! I also made this Nutella pie with flaky pie crust, which was delightful!

If you want a shortcut, buy a premade cookie crumb crust. They are located in the baking aisle of the grocery store. However, this recipe is for a 9×2-inch deep dish so that you will have excess filling. From personal experience, that is not a problem at all—it’s so tasty on its own!!

Can you make the pie ahead?

This Nutella pie can be prepared a day or two in advance. On the day you plan to serve it, make the whipped cream and spread it generously over the pie for a delightful finish. It’s best to avoid making the whipped cream ahead of time, as freshly made provides the most airy and fluffy texture. Whipped cream can become watery and lose its lightness if made too early. For a pie that impresses, prepare the whipped cream on the day of serving!

How to store:

Store the pie in a covered airtight container and refrigerate for 4 to 5 days.

You can also freeze the pie. Allow it to harden in the freezer for a few hours, then wrap it in a layer of plastic wrap, followed by aluminum foil or a freezer bag. Freeze for up to 3 months.

To defrost a frozen pie, allow it to defrost in the refrigerator for 24 hours before serving.

Pro tips:

• This recipe uses semi-sweet baking chocolate. You can use bittersweet chocolate if you prefer, but your pie will be less sweet.
• If time allows, chill the mixing bowl for 15 minutes before mixing the whipped cream. The cold temperature helps trap air bubbles, resulting in fluffier whipped cream.
• Before beating the whipped cream, make sure the mixer is clean and grease-free. This helps to obtain stiff peaks. Grease makes the air bubbles less stable and more prone to collapsing.
• This recipe makes one 9×2-inch deep-dish pie. If you use a regular pie plate, there will be excess filling and cookie-crumb crust. The unused portions can be used to make a mini pie, or you can enjoy them right out of the bowl!
• This recipe requires a lot of beating to incorporate air into the filling. The Nutella is thick, so using a high-powered electric mixer is highly recommended. If your mixer is not very powerful, allow it to rest if it shows signs of overheating.

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Nutella French Silk Pie

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: Dairy

Difficulty:BeginnerPrep time: 20 minutesCook time: 18 minutesRest time:4 hours Total time:4 hours 38 minutesServings:10 Servings

Description

Nutella French Silk Pie features a fluffy, silky Nutella filling nested in a scrumptious chocolate cookie crust, topped generously with homemade whipped cream. Chocolate curls add the finishing touch to this incredibly rich and dreamy dessert! With cooked eggs in the mix, everyone can savor this heavenly pie!

Ingredients

• 1 cup heavy cream or whipping cream
• 1 cup Nutella (chocolate hazelnut spread)
• 2 ounces semi-sweet baking chocolate, chopped into small chunks
• 8 tablespoons butter, room temperature
• 2/3 cup granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract

For the pie crust:

• 30 Oreo cookies (regular, not double stuffed)
• 5 tablespoons butter

For the topping:

• 1 cup heavy cream or whipping cream
• 2 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract
• chocolate curls or chocolate shaving for garnishing

Instructions

1. Preheat the oven to the oven to 350°F.
2. To make the crust: Place the Oreo cookies in a food processor and pulse until they turn into fine crumbs. Transfer the crumbs to a mixing bowl and add the melted butter. Work the mixture until it holds together reasonably well when squeezed in your palm. Press the crumbs evenly into the bottom and sides of an ungreased 9×2-inch deep-dish pie pan.
3. Bake the crust for 8 minutes. Allow it to cool.

For the filling:

4. Beat 1 cup of heavy cream until stiff peaks form, starting on low and gradually increasing to medium-high. This should take about 4 minutes. Refrigerate until ready to use.
5. Beat the eggs and sugar for 2 minutes on medium-high in a medium-sized heat-safe bowl. Place the bowl over a pan of simmering water, ensuring the bowl’s bottom is at least one inch above the water level. Whisk continuously until the eggs reach at least 160° F using an instant-read thermometer. This will take about 10 minutes.
6. Remove the bowl from the heat and add chopped chocolates (1/3 at a time), stirring until they are melted before adding more. Allow the mixture to rest until it’s no longer hot.
7. In a mixing bowl, beat the butter on medium-high for 2 minutes. Add the Nutella in portions. Beat for 3 minutes, allowing your mixer to rest for a few minutes if needed. Stream in the cooled egg mixture, then add vanilla extract. Continue to beat for 2 minutes.
8. Fold in the whipped cream in increments using a spatula until there are no visible whipped cream streaks. Pour the filling into the pie crust and refrigerate for 4 hours. 

For the whipped cream topping:

9. Add the heavy cream, confectioners’ sugar, and vanilla extract to a mixing bowl. Beat on low and gradually increase to medium-high until stiff peaks form (about 4 minutes).
10. Spread the whipped cream over the chilled pie. Garnish with chocolate curls (see note* below). The pie is ready to serve.
11. Makes 8-10 servings.

Notes

• 
  The filling will be thick before the whipped cream is folded, so a powerful electric mixer—preferably a stand mixer—is highly recommended.
• This recipe uses semi-sweet baking chocolate. You can use bittersweet chocolate if you prefer, but your pie will be less sweet.
• As a shortcut, you can use a store-bought cookie crumb crust, which is typically smaller than a 9-inch deep dish. This will leave you with a lot of unused filling.
• Keep the cold and chill the mixing bowl if you have time before making the whipped cream for the best results. The coldness traps the air bubbles, creating fluffier and more stable whipped cream.
• * To make your own chocolate curls or shavings: Use a vegetable peeler to shave the sides of a bar of chocolate bar.

Keywords:French Silk Pie, Nutella French Silk Pie, Nutella Pie, Mousse, Oreo Crumb Crust, Nutella Pie Recipe, Chocolate Hazelnut Spread

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