This deep dish Nutella pie is the definition of dessert indulgence. A rich, buttery cookie crust encases a luscious Nutella filling, layered with melty chocolate chunks and finished with a scoop of vanilla ice cream. Baked to golden perfection and served warm, this dessert is a gooey, comforting treat that satisfies every chocolate lover’s dream.

Why You’ll Love This Recipe

This recipe offers everything you want in a decadent dessert: warm, soft cookie dough, a molten Nutella center, and a perfect pairing with cold, creamy ice cream. It’s made with simple pantry ingredients and can be whipped up quickly, making it ideal for date nights, small celebrations, or anytime you need a rich, satisfying treat. Its individual serving size adds to its charm, delivering just the right amount of indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Crust:

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips

For the Filling:

3/4 cup Nutella
Extra chocolate chips or chunks (optional)

To Serve:

Vanilla or caramel ice cream
Chocolate shavings (optional)

Directions

Preheat oven to 350°F (175°C). Lightly grease 2 small ramekins or a 6-inch baking dish.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Add the flour, baking soda, and salt. Mix just until the dough forms.
Fold in the chocolate chips.
Press half the dough into the bottom and sides of the ramekins or baking dish to form a crust.
Spoon Nutella over the crust and spread evenly.
Crumble the remaining cookie dough over the top and gently press it down. Add extra chocolate chips or chunks if desired.
Bake for 18–22 minutes or until the top is golden brown and the center is slightly gooey.
Let cool for a few minutes, then top with vanilla or caramel ice cream.
Garnish with chocolate shavings if using, and serve warm.

Servings and timing

Servings: 2 mini pies
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 470 kcal per serving

Variations

Nut-Free Option: Use a chocolate spread alternative if Nutella is not suitable.
Double Chocolate: Stir cocoa powder into the cookie dough for an even more intense chocolate flavor.
Nutty Addition: Add chopped hazelnuts or pecans to the dough or on top for crunch.
Salted Finish: Sprinkle a bit of flaky sea salt on top before serving to balance the sweetness.
Bigger Batch: Double the recipe and use an 8-inch baking dish to serve a small group.

storage/reheating

Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, place in a 300°F (150°C) oven for 8–10 minutes until warmed through. Avoid microwaving if possible, as it may alter the texture of the cookie crust and filling.

FAQs

Can I make this ahead of time?

Yes, assemble the pie ahead and refrigerate unbaked for up to 24 hours. Bake when ready to serve.

Can I use a different chocolate spread?

Yes, any creamy chocolate or hazelnut spread works well as a substitute for Nutella.

Is it possible to bake this in one larger dish?

Yes, a 6-inch or 8-inch baking dish works for a single pie. Adjust the baking time accordingly.

Can I use store-bought cookie dough?

You can, though homemade dough gives the best texture and flavor.

What’s the best ice cream to serve with it?

Vanilla or caramel ice cream pairs perfectly with the richness of the pie.

How do I keep the center gooey?

Do not overbake—look for a golden top and slight softness in the middle.

Can I add nuts to the filling?

Yes, chopped hazelnuts or walnuts add a delicious crunch and complement the Nutella.

What if I don’t have ramekins?

Use a small oven-safe dish or a muffin tin for smaller, individual servings.

Is this recipe kid-friendly?

Absolutely—it’s simple to make and loved by kids and adults alike.

Can it be frozen?

Yes, freeze unbaked pies for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.

Conclusion

The Best Deep Dish Nutella Pie is a decadent, gooey dessert that delivers comfort and indulgence in every bite. With its rich Nutella center, soft cookie crust, and melty chocolate accents, this small-batch bake is perfect for treating yourself or sharing with someone special. Serve it warm with ice cream and savor the chocolatey bliss.

Best Deep Dish Nutella Pie

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This ultra-indulgent deep dish Nutella pie features a buttery cookie crust packed with gooey Nutella filling and melty chocolate chunks, topped with vanilla ice cream—pure dessert decadence in every bite.

Author: Mari
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 mini pies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Lightly grease 2 small ramekins or one 6-inch baking dish.
In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in egg and vanilla extract.
Add flour, baking soda, and salt. Mix until just combined, then fold in chocolate chips.
Press half the dough into the bottom and sides of the ramekins or dish to form the crust.
Spoon Nutella over the crust layer, spreading evenly.
Crumble remaining cookie dough on top, gently pressing it down. Add extra chocolate chips if desired.
Bake for 18–22 minutes, until the top is golden and slightly gooey in the center.
Let cool slightly before topping with a scoop of vanilla ice cream.
Serve warm for the ultimate molten Nutella experience.

Notes

Do not overbake to maintain a gooey center.
Can substitute peanut butter or cookie butter for Nutella.
Great served warm with a scoop of ice cream on top.
Store leftovers covered at room temperature for up to 2 days.

Nutrition

Serving Size: 1 mini pie
Calories: 470
Sugar: 35g
Sodium: 160mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg