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Nutella™ Mousse Pie

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Nutella™ Mousse Pie
  • Prep 15 min
  • Total 5 hr 0 min
  • Ingredients 4
  • Servings 8
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Cool, creamy and ultra-chocolaty, this decadent spin on a traditional chocolate mousse pie is sure to please chocolate and hazelnut lovers alike. Shake up the holiday dessert table with a homemade Nutella™ Mousse Pie, and let the compliments roll in!
Updated Oct 3, 2022

Ingredients

Steps

  • 1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2
    In large bowl, beat cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Add hazelnut spread; beat until combined. Using large rubber spatula, fold in one container frozen (thawed) whipped topping until well combined.
  • 3
    Spoon filling into cooled baked shell. Top with remaining container frozen (thawed) whipped topping. Refrigerate pie at least 4 hours until set.

Tips from the Pillsbury Kitchens

  • tip 1
    Chocolate shavings and chopped toasted hazelnuts make a lovely garnish when sprinkled over the top of this Nutella™ pie.
  • tip 2
    The filling may look slightly separated when mixing together the Nutella™ and the cream cheese, but it smooths out completely when combined with the Cool Whip™.
  • tip 3
    Store loosely covered in refrigerator.

Nutrition Information

760 Calories, 48g Total Fat, 7g Protein, 74g Total Carbohydrate, 48g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
760
Calories from Fat
430
Total Fat
48g
74%
Saturated Fat
21g
104%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
260mg
11%
Potassium
350mg
10%
Total Carbohydrate
74g
25%
Dietary Fiber
5g
20%
Sugars
48g
Protein
7g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 8 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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