This dreamy Nutella Marshmallow Pie is a fluffy Nutella cream filling in a graham cracker crust. This is one of the best no-bake desserts I’ve ever made.
This was originally posted in 2014 and updated in 2020
This Nutella Marshmallow Pie is a heavenly mousse made with Nutella, cream cheese, marshmallow fluff and whipped cream. I can’t get over hows silky and fluffy the filling is. It’s a lick-your-plate-clean type of dessert.
I originally made this recipe in 2014, and it’s the first time I fell in love with no-bake pies made with marshmallow creme aka marshmallow fluff. It transforms the pie filling to be one of the most creamy and airy desserts. I’ve since made a Chocolate Marshmallow Pie and also a Biscoff Marshmallow Pie.
Nutella is one of those things that I don’t indulge in all the time, but as soon as the jar is open, there’s no stopping me. So soon as I was done with this pie, I made a Nutella Cheesecake.
No-bake desserts are kind of my thing. I love that they can be made in advance, and while it often seems like there’s a lot of steps involved, I tend to think they’re easier to make that a lot of other desserts.
Recipe Ingredients
- For the crust: graham cracker crumbs, light brown sugar and butter
- For the filling: heavy whipping cream and powdered sugar, full-fat cream cheese, Nutella spread, Marshmallow creme
- For the topping: heavy whipping cream, cocoa and powdered sugar, Ferrero Rocher candies and extra Nutella
Crust alternatives: You can make this with an Oreo cookie crust or any other type of cookie! If making an Oreo crust, you don’t need to add the brown sugar.
Whipped cream alternatives: For the filling, if you’d like to substitute the homemade whipped cream with Cool Whip, you’ll need one 8 ounce container of Cool Whip.
What is marshmallow cream?
Marshmallow cream is also known as marshmallow fluff. It’s similar to the sticky filling inside a marshmallow. I usually buy Jet-Puffed Marshmallow creme.
How to Make Nutella Pie
- Prepare the crust: Combine the melted butter with the graham cracker crumbs and brown sugar and mix together untul the crumbs are well coated.
- Press the crumbs into a springform pan. Be sure to see all my tip for how to make a crust in a springform pan
- Prepare a batch of whipped cream by beating the heavy whipping cream until soft peaks form, then add the powdered sugar and continue beating until stiff peaks form. Be sure to see the note about chilling the bowl first to help make the perfect whipped cream.
- Beat the cream cheese and 2 tablespoons of heavy whipping cream until they are smooth and free of lumps.
- Add the Nutella and beat until well combined
- Add the Marshmallow creme and beat until well combined
- Fold in the prepared whipped cream
- Pour the filling into the prepared crust and refrigerate until firm (3-4 hours)
- Prepare the topping: make another batch of whipped cream, this time adding in a little bit of cocoa powder. Pipe the whipped cream along the border of the pie and then add some chopped Ferrero Rocher candies and drizzle with more Nutella.
- Cut yourself a slice and enjoy!
Can I make this in a pie plate?
Yes, a standard 9-inch pie plate should work, the filling may be a little much, but just build it up in the middle.
Make-ahead and storage options
You can make this up to 2 days in advance, but I would recommend adding the whipped topping and candy the day you’re planning to server. This pie can also be frozen. Tightly wrap the pan in plastic wrap and store in the freezer for up to one month. Thaw overnight in the refrigerator.
This pie must stay refrigerated after preparing.
No-bake desserts aren’t just for summer, they make great recipes for birthdays, showers and BBQs. If you are obsessed with Nutella, then you’ll have to try this pie!
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Nutella Marshmallow Pie
- Prep Time: 20 minutes
- Cook Time: 4 hours (chill time)
- Total Time: 4 hours 20 minutes
- Yield: 10-12 slices
- Category: Pie
- Method: No-Bake
- Cuisine: American
Description
This dreamy Nutella Marshmallow Pie is a fluffy Nutella cream filling in a graham cracker crust.
Ingredients
For the crust
- 2 cups (180g) graham cracker crumbs
- 1/4 cup (55g) light brown sugar, packed
- 8 tablespoons (113g) unsalted butter, melted
For the filling
- 1 1/4 cups + 2 tablespoons (325ml) heavy whipping cream, divided
- 3/4 cup (98g) powdered sugar
- 8 ounces (226g) full-fat cream cheese, softened
- 1 cup (180g) Nutella spread
- 1 Jar (7oz) Marshmallow creme
For the topping:
- 3/4 cup (177ml) heavy whipping cream
- 1 heaping (7g) tablespoon cocoa powder
- 2 tablespoons (16g) powdered sugar
- 6–8 Ferrero Rocher candies, chopped (optional)
- 3 tablespoons (34g) Nutella spread
Instructions
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the graham crackers into a fine crumb using a food processor or blender. Combine with the brown sugar.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the graham cracker crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- For the filling: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese with 2 tablespoon heavy cream until it’s completely smooth, scraping down the bowl as needed.
- Next add the Nutella and beat until combined with the cream cheese. Then add the marshmallow and beat until combined.
- Finally, slowly fold in the whipped cream until it’s completely incorporated. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
- For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the cocoa powder and powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the borders of the cheesecake with whipped cream using a 1M piping tip. Garnish with chopped Ferrero Rocher candies and drizzle with Nutella. To softened the Nutella, microwave for approximately 30 seconds and stir until it runs off your spoon. This pie must stay refrigerated.
Notes
Crust alternatives: You can make this with an Oreo cookie crust or any other type of cookie! If making an Oreo crust, you don’t need to add the brown sugar.
Whipped cream alternatives: For the filling, if you’d like to substitute the homemade whipped cream with Cool Whip, you’ll need one 8 ounce container of Cool Whip.
Make ahead options: You can make this up to 2 days in advance, but I would recommend adding the whipped topping and candy the day you’re planning to server. This pie can also be frozen. Tightly wrap the pan in plastic wrap and store in the freezer for up to one month. Thaw overnight in the refrigerator.
Storage: This pie must stay refrigerated after preparing. If possible, place in an airtight container, otherwise tightly wrap the pan with plastic wrap
Nutrition
- Serving Size: 1 slice
- Calories: 476
- Sugar: 31g
- Sodium: 129mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3.8g
- Cholesterol: 89mg
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So great of! Definitely a hit for my Nutella living kids.
Wonderful Kayla, thank you!!
I can’t believe how delectable this is. I have a mini springform and made a half the recipe. As was said, I could take a spoon to the filling and eat it non stop. but… my Oreo crust is just as good as the pie so I used restraint. Seriously, if you have any doubts about that Marshmallow stuff (Fluff is what I used), you will love it in this pie. It’s worth it. Come on, jump right in!!
I love the idea of a mini pie! So good! The marshmallow IS life changing! Thank you so much for sharing your review.
Hello, can I substitute the marshmallow fluff with something else I can find it where I live.
Thank you
Hi Lisa, I have not tested it myself, but if you Google substitute options, there are some with melted marshmallows and some other recipes that include corn syrup.
So, I was wondering…do you have to use Cool Whip in this recipe? Can it be subbed with something else? I just…Cool Whip is plastic and gross. I love real whipped cream, but it obviously wouldn’t stay set for the long term. Any suggestions? I would use it if I had no choice, but I just wanted to see if there was any alternative first.
Hi Jamie! I totally understand. Some people do not care for Cool Whip! What I would suggest is to make a whipped cream with gelatin so it is more stable. I prefer this recipe from Something Swanky: http://www.somethingswanky.com/homemade-cool-whip/ I will also tell you that I actually also prefer homemade whipped cream, but I can’t deny how easy it is to use Cool Whip ether!
And now I know EXACTLY how I plan to polish off the remains of my Nutella jar, and, no, it is not with a spoon! Though that is always a tempting option. This pie looks superb! I’m going to check out the recipe and Carrie’s site!
Thank you Lindsey!
Must have a piece of this pie!!
Thanks Jess!
Just now finished making this Nutella Marshmallow Pie and it’s in the fridge. Don’t know if I can wait 2 hours! Licked the bowl clean. Delicious. Amazing, Awesome.
MMmmmmmmmmmm…….
That’s awesome Stevie! Please let me know how it turned out!
This is a great recipe! It comes together so quickly. And people are so impressed!
Thanks Mir!