No-Bake Chocolate Hazelnut Pie with Whipped Cream

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 developed and reviewed.

A silky chocolate hazelnut filling nestled in a crunchy graham cracker crust, topped with light whipped cream and toasted hazelnuts. This American-inspired recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, granulated sugar 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 420 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 420 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, 6 tbsp melted unsalted butter, and 2 tbsp granulated sugar; stir until the mixture resembles wet sand. Press this evenly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 30 minutes to set.
  2. Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup Nutella until smooth and creamy, about 2-3 minutes with an electric mixer.
  3. Step 3: In a separate chilled bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract on high speed until stiff peaks form, about 3-4 minutes.
  4. Step 4: Gently fold half of the whipped cream into the Nutella mixture to lighten the filling, then fold in the remaining whipped cream until fully combined and airy.
  5. Step 5: Spoon the chocolate hazelnut filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight until firm.
  6. Step 6: Before serving, garnish the pie with the remaining whipped cream and sprinkle 1/4 cup toasted chopped hazelnuts evenly on top for crunch and flavor.

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