No-Bake Chocolate Hazelnut Cream Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A luscious no-bake pie featuring a rich chocolate hazelnut filling atop a crunchy graham cracker crust, perfect for warm days. This American-inspired recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 American cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for 15 minutes until set.
  2. Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup Nutella and 1/2 cup powdered sugar until smooth and creamy, about 2-3 minutes on medium speed.
  3. Step 3: In a separate chilled bowl, whip 1 cup heavy whipping cream using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  4. Step 4: Gently fold the whipped cream into the chocolate hazelnut mixture until fully combined and no streaks remain.
  5. Step 5: Pour the filling into the chilled crust and smooth the top with a spatula. Sprinkle 1/4 cup chopped toasted hazelnuts evenly over the pie.
  6. Step 6: Refrigerate the pie for at least 4 hours, preferably overnight, to set before serving.

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