Nothing beats a homemade pie and this chocolate pudding pie with Nutella cream always delivers. A buttery shell is topped with silky homemade pudding and Nutella whipped cream. Chocolate shavings make it look super fancy.

Chocolate pudding pie with nutella cream

I am so happy to finally share this chocolate pie recipe. Seriously, I’ve been holding off for far too long. If you love chocolate, then this is for you.

This pie is like a childhood dream. Most Slovenian pies are fruit based, like a classic apple pie or plum pie. When baking with chocolate, the result is usually a chocolate cake or chocolate roll. Both very delicious, but not like pie.

Chocolate pudding pie with nutella

About the recipe

If you’ve ever made pudding at home you know that most recipes usually call for eggs. And the very first time I made this chocolate pie I made a chocolate custard too. I mean, it tastes amazing, so why not do it this way?

But I soon realized that it makes the pie too heavy. Not “I can’t eat this at all” heavy, I couldn’t possibly reject a delicious chocolate pudding, but still too rich once you add the whipped cream.

That’s why I make this chocolate pudding filling without eggs. I think the chocolate flavor is more intense this way and while the pudding doesn’t seem that much lighter in texture it definitely feels different once you eat it.

chocolate pie with nutella cream

And while a chocolate pie is good enough without any additional toppings, I believe the Nutella flavored whipped cream compliments the pudding nicely. You might think that adding Nutella to whipped cream is a bit of an overkill, but I promise you it is not.

Whipped cream needs a little sugar anyway. It’s what gives the cream some flavor and hides the strong dairy taste. Nutella does just that, but better. It sweetens the whipped cream and adds the well known chocolate hazelnut flavor to the mix.

For a cherry on top, I like to  scatter chopped toasted peanuts and chocolate shavings over the pie, both demand little effort but give a nice visual effect.

More chocolate recipes to explore

Chocolate pudding pie with nutella cream and peanuts
chocolate pudding pie with nutella


Chocolate pudding pie with Nutella cream

A buttery crust filled with homemade chocolate pudding filling, topped with a whipped Nutella cream. This is so delicious and always very well liked. The recipe makes one 9-inch pie.
Prep 30 minutes
Cook 40 minutes
Chill 4 hours
Total Time 5 hours 10 minutes
Servings 8


Pie dough
  • 1 3/4 cups all purpose flour
  • 9 tablespoons unsalted butter cut into small cubes and chilled
  • 1/4 teaspoon salt
  • 3-5 tablespoons ice cold water
Chocolate pudding
  • 1/4 cup cornstarch
  • 1/3 cup white granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground coffee
  • 3 cups whole milk
  • 4 oz bittersweet chocolate finely chopped
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
Whipped cream
  • 1 1/4 cups heavy cream
  • 3-4 tablespoons Nutella
  • 1/3 cup toasted peanuts chopped
  • chocolate shavings


Make pie dough
  • In a food processor combine flour, salt and butter. Pulse until the mixture is crumbly. Add water tablespoon by tablespoon and mix it in. You want the dough to stick together if you pinch it, so test it after each added tablespoon. Once the dough is clumpy, transfer it to a (very lightly floured) working surface. Form it in a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Roll out the dough on a slightly floured surface. Roll it out in all directions, from the center outwards, into a 11-inch (28-cm) round. Transfer to a greased pie plate and trim the edge.
  • Prick the bottom and sides of the pie shell and chill for 15-20 minutes in the freezer, at least 30 minutes (or even overnight) in the fridge. When you are ready to bake, heat the oven to 180°C (375°F) with a baking sheet in the middle of the oven.
  • Line the shell with foil and fill with (baking) beans. Blind bake until the edge is golden, about 10-15 minutes. Remove the foil and beans and bake for another 15 minutes (or more), until the shell is golden all over. Cool shell.
Chocolate pudding
  • Place chopped chocolate, vanilla and butter in a large heatproof bowl. Set aside.
  • In a heavy saucepan set over medium heat, whisk cornstarch, sugar, cocoa powder and salt. Slowly whisk in milk and bring the mixture to a boil, whisking constantly. Boil for two minutes until the mixture thickens.
  • Remove from heat and pour it over the chocolate. Stir the ingredients until the chocolate and butter are completely melted. Pour the filling into cooled pie shell, cover the surface with plastic wrap (to prevent a skin from forming) and chill for at least 3-4 hours.
Whipped cream
  • Beat the cream until it barely holds soft peaks. Add the Nutella and gently beat the cream until the Nutella is fully incorporated. Spread the whipped Nutella cream over chilled pie, as evenly as you can.
  • Top with chopped toasted peanuts (optional) and chocolate shavings. Serve.


Keep leftover pie in the refrigerator and eat it within 2-3 days. 
This recipe is adapted from Gourmet.

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  1. Sabrina @ Dinner, then Dessert says:

    I think Nutella may be the food of gods. For a long time I used a recipe from Epicurious for a Hazelnut Mousse cake that has nutella in it. This looks like it may be an awesome alternative to that!

    1. Alice says:

      Oh, that sounds tasty, need to check it out! Thank you Sabrina 🙂

  2. Thalia @ butter and brioche says:

    I’ve never made a pudding pie before but I sure am loving my pies lately. I definitely need to try this recipe – that hazelnuty nutella filling looks and sounds so rich and delicious.

    1. Alice says:

      Thanks Thalia! I love your pies too, ha.