With a creamy chocolate base and a rich ganache topping, poured inside a salty potato chip crust, this Nutella Pie is the ultimate clash of savory and sweet.
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No-Bake Nutella Pie
When times are tough, people bake and make. Anything to move your hands and take your mind off your troubles is a welcome respite, but even more so if it results in something insanely delicious to eat. That is why this No-Bake Nutella Pie in a Potato Chip Crust will officially be known as Quarantine Pie. As we all collectively stay at home and do our best to keep ourselves healthy and safe, get into the kitchen--preferably with those you love and are quarantining with--and get to doing just that. Baking and making.
Alright, so let's talk about this pie. It is rich. It is chocolatey. It is salty. Get where I'm going with this? Oh, and it's also easy to make with some simple commonly found kitchen ingredients. What makes this pie so delicious? The combination of sweet and salty, which compliment each other so well. Also, a combination of textures between the crunchy potato chip crust, paired with the creamy filling and the rich chocolate ganache on top. This pie is truly, the best Nutella Pie.
Must Have Ingredients
I tried to keep this pie as minimal as possible, as it is referred to as Quarantine Pie. I chose to use commonly found ingredients; because, who doesn't have potato chips and Nutella sitting in the pantry? Here is the full list of ingredients you need to make it:
- kettle cooked potato chips
- rolled oats
- granulated sugar
- unsalted butter
- heavy cream
- cream cheese
- vanilla extract
- chopped chocolate
Potato Chips as a Pie Crust?
Maybe you've never heard of a potato chip pie crust. To be honest, neither did I before I dreamed up this recipe. However, it does make total sense for a pie, because it not only offers a salty kick to compliment the sweetness of a pie, but it also adds a crunch factor. Luckily, it's pretty simple to make. Start with some sea salt kettle-cooked potato chips; make sure to have enough on hand for the crust and for your casual snacking.
Potato chips can be heavy on the oil, so they need to be paired with starch that will help absorb it. Instead of turning to flour, I turned to oats. I love the idea that this could be a truly no-bake pie crust if necessary, and oats do not need to be cooked before consuming, therefore, they were the obvious choice. You can use any kind of oats you have on hand, even oat flour if you've got it.
All the ingredients (minus the melted butter) are pulsed together in a food processor, beginning with the oats until they are finely ground. Then, it's mixed together with the butter and patted inside of a pie plate, just as you would any other crumb crust.
In an ideal world, this pie crust would be baked in an oven for 10 minutes to help solidify the crust. But, it's not an ideal world right now. So, if you can't par-bake it, stick it in the freezer to firm up instead.
The final crust is a bit more crumbly than your average crumb crust, but it's entirely delicious and adds a nice touch to this Nutella Pie.
Serving Nutella Pie
This pie should be served very chilled. It can be made up to 2 days ahead of time, if stored in the refrigerator, or up to 1 month if frozen. Do not top it with the flaky sea salt until ready to serve.
If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not necessary. It just helps you get a nice clean slice for it.
To serve from the freezer, let the pie sit at room temperature until it’s easy to cut into (about 15-30 minutes, depending on how warm your kitchen is).
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