Ingredients

• For the crust:
• 1 ¾ cups finely crushed Oreo cookies (approximately 24 cookies)
• 4 Tablespoons butter, melted
• For the filling:
• 1/3 cup white sugar
• 1/3 cup cornstarch
• 3 Tablespoons unsweetened cocoa powder
• ¼ teaspoon salt
• 2 cups whole milk
• ½ teaspoon vanilla extract
• 1 cup Nutella
• For the topping:
• 1 cup cold heavy whipping cream
• ½ teaspoon vanilla extract
• 2 Tablespoons powdered sugar
• 1 Tablespoon crushed Oreo cookies
• 2 Tablespoons chopped hazelnuts

Instructions

1. To make the crust: In a large bowl combine cookie crumbs and melted butter. Using your fingers, press the mixture onto the bottom and sides of a 9-inch pie plate. Refrigerate.
2. In a medium saucepan (NOT over heat), whisk together sugar, cornstarch, cocoa powder and salt.
3. Gradually whisk in milk, adding just a bit at a time and whisking well to prevent lumps.
4. After all the milk is added, place over medium heat and bring to a boil, whisking constantly.
5. Once the mixture boils, keep cooking for another two to three minutes (the mixture should thicken).
6. Remove from heat and immediately mix in vanilla and Nutella until smooth.
7. Pour mixture into chilled pie crust. Cover with plastic wrap or wax paper directly on the surface of the filling.
8. Chill for at least two hours.
9. To make the topping: In a chilled mixing bowl, beat heavy cream with vanilla extract and powdered sugar just until stiff peaks form. Just before serving, spread the topping on the pie and sprinkle with crushed Oreos and chopped hazelnuts.