No-Bake Chocolate Hazelnut Pie with Whipped Cream
A silky chocolate hazelnut filling nestled in a crunchy graham cracker crust, topped with light whipped cream and toasted hazelnuts. This american-inspired desserts 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.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter
- 2 tbsp granulated sugar
- 8 oz softened cream cheese
- 1 cup Nutella
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup toasted and chopped hazelnuts
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Pie with Whipped Cream take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Hazelnut Pie with Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Hazelnut Pie with Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Hazelnut Pie with Whipped Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Hazelnut Pie with Whipped Cream?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
