Velvety Nutella truffle filling spiked with Irish Cream, nestled in a delicious Oreo cookie crust, drizzled with Nutella, and embellished with Irish Cream whipped cream!
Even though I’ve never liked the taste of alcohol, I’ve always made an exception for Irish Cream. It’s sweet, smooth, and undeniably creamy. It’s slightly nutty and contains notes of both vanilla and chocolate. Although it’s classified as a whiskey, you don’t get that horrible burning sensation down your throat. Bleh!
Over the years, I’ve managed to incorporate Irish Cream into several heavenly desserts–brownies, tarts, truffles, cakes, etc. However, I was absolutely shocked to discover that I had yet to dedicate a pie to this heavenly beverage. MOREOVER, I had yet to combine my favorite alcoholic beverage with only of my favorite spreads–Nutella!!
So this week, I decided it was HIGH TIME to change that…
Folks, you won’t find a better dessert to celebrate St. Paddy’s Day than this pie right here!
Incredibly smooth and lusciously rich, every single bite of this pie is pure ecstasy! Starting from the bottom and working our way up, we have a crispy chocolate Oreo cookie crust. Then we have a rich and deliciously velvety Nutella truffle filling that’s been spiked with Irish Cream. Finally, the whole thing is generously drizzled in more Nutella (because there’s no such thing as too much Nutella) and crowned with an ultra fluffy tiara of Irish Cream whipped cream!
Are you drooling yet?
Good, then I’m not the only one…
For something that looks as decadent as this pie, you might be surprised by how easy it is to make. It’s no-bake, requires no cooking whatsoever, and contains very few ingredients. Three of my favorite things when it comes to dessert recipes and being short on time!
The crust is a simple Oreo cookie crust. All you have to do is crush up some Oreos (I use the regular variety–no double stuffed), toss them with some melted butter, and press the mixture into the bottom and up the sides of a 9-inch pie plate.
Next, we have the filling! Start by whipping up some heavy cream until stiff peaks form. Oh, and whether you use a stand mixer or a mixing bowl, make sure that the bowl and beater/whisk attachment are cold. I usually place them in the freezer for about 20 minutes. This will make the cream whip up MUCH faster. After you’ve whipped you cream, transfer it to another bowl, and keep in the refrigerator.
Now you’re going to put some semi-sweet chocolate chips into a medium microwave-safe bowl along some Nutella. Heat this duo in the microwave for about 1 minute. Remove the bowl, stir, then return the bowl to the microwave for another 20-30 seconds. Stir everything together until completely smooth.
In a mixing bowl, beat a block of cream cheese with some Irish Cream. I’d recommend starting with 4 Tablespoons of Irish Cream and adding more depending on your tastes. Ultimately, I ended up adding 6 Tablespoons.
Note: If you want to make this pie kid-friendly, you could easily substitute the Irish Cream with milk.
Of course, adding the Irish Cream makes for a good excuse if you don’t feel like sharing any pie with the kiddos…
I know. I’m evil…
To finish off the filling, pour the chocolate-Nutella mixture into the cream cheese mixture, and beat on high until completely incorporated. Add a heaping cup of the whipped cream to the mixture, and beat until combined. Using a rubber spatula, fold in the rest of the whipped cream by hand to keep the filling nice and fluffy.
Spread the filling evenly into the crust, and chill in the refrigerator for at least 4 hours. I recommend making this pie the night before so that it has plenty of time to set up.
After the pie has had plenty of “beauty rest” in the refrigerator, it’s time to deck it out with even more flavor! Heat a couple of Tablespoons of Nutella in a small bowl in the microwave, then drizzle it on top of the pie.
To make the whipped cream, just combine some heavy cream, powdered sugar, and a couple Tablespoons of Irish Cream in a bowl and whip until stiff peaks form. Again, if you want to make this pie kid-finely, just leave the Irish Cream out.
Once the pie is piped with it’s GLORIOUS crown of whipped cream, it’s ready to eat!
Nutella Irish Cream Pie
Ingredients
Oreo Crust:
- 22 Oreo cookies
- 4 Tablespoons butter, melted
Nutella Irish Cream Filling:
- 1 ½ cup heavy cream
- 8 ounces semi-sweet chocolate chips
- ⅓ cup Nutella (chocolate hazelnut spread)
- 8 ounces cream cheese, softened
- 4-6 Tablespoons Irish Cream (I used Baileys)
Irish Cream Whipped Cream:
- 1 ½ cup heavy cream
- ½ cup powdered sugar
- 2 Tablespoons Irish Cream
For Decorating:
- 2 Tablespoons Nutella
Instructions
Make the Crust:
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Place the Oreos in a food processor, and pulse until finely crushed. (Alternatively, cookies can be crushed in a large ziplock bag, sealed, and crushed with a rolling pin.) Pour crushed cookies into a medium bowl.
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Add the melted butter, and toss with a fork. Press crumbs into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you make the filling.
Make the Filling:
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In the chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl in the refrigerator and return bowl to mixer. Replace whisk attachment with paddle attachment.
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Pour the chocolate chips and Nutella into a medium microwave-safe bowl and heat in the microwave for about 1 minute. Stir, then microwave for an additional 30 seconds. Remove from the microwave and stir until smooth.
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In the stand mixer, beat the cream cheese and Irish Cream together until smooth and combined. Add your Nutella mixture and beat on high until smooth and satiny. Add 1 cup of the of the whipped cream, beating until just combined. Remove bowl from mixer and fold in the rest of the whipped cream.
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Pour the filling into the crust and use a spatula or butter knife to create a smooth surface on top. Refrigerate for at least 4 hours, or overnight.
Make the Whipped Cream:
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In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar and Irish Cream and continue beating until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a large star tip.
To Decorate:
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Place the Nutella into a small microwave-safe bowl. Heat in the microwave for 20-30 seconds. Drizzle Nutella evenly over the pie.
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Pipe whipped cream along the perimeter of the pie. Slice, serve, and enjoy!