Chocolate Hazelnut Pie is a delicious cold treat with layers of ice cream, Nutella and chocolate ganache. This cream pie is then topped off with chopped hazelnuts.
This pie is made with a pre-made pie crust which eliminates one big step and makes this a no bake dessert. This pie is easy to make, it just takes a little patience.
Chocolate Hazelnut Layer Pie Ingredients
To make this no bake pie recipe, you will need the following (go to the recipe below for detailed amounts and instructions):
- Pre-made Oreo pie crust: can be found at Target or Walmart
- chocolate ice cream
- heavy cream
- chocolate chunks
How to Make Layered Chocolate Hazelnut Pie
- Add first layer to pie. Add softened ice cream to pie crust and spread evenly. Place in freezer for 30 minutes.
- Make chocolate cream. Meanwhile, heat heavy cream in microwave for 1 minute 15 seconds. Pour over chocolate chunks in a bowl and let sit for 5 minutes until chocolate starts to melt. Whisk until dissolved. Set aside in the fridge until cooled, about 30 minutes.
- Make chocolate ganache. In a mixing bowl, or bowl of a stand mixer, add cooled chocolate cream. Whisk on medium/high for about 5 minutes until light and fluffy.
Set aside ⅔ cups of whipped chocolate ganache.
- Make Nutella layer. Add Nutella to the remaining mix and beat on medium/high for a minute until combined, scraping down the sides as needed. Add the Nutella layer on top of the ice cream layer and spread evenly.
- Add chocolate ganache layer. Top with the reserved whipped chocolate ganache you put to the side. Spread evenly.
- Top with hazelnuts. Add hazelnuts to the perimeter of the pie. (If hazelnuts pieces are too large, roughly chop.)
- Chill the pie. Put back in the freezer for at least 6 hours.
Tips for Chocolate Hazelnut Cream Pie
- When you’re ready to serve, allow it to sit at room temperature for 20-30 minutes.
- Since microwaves vary, when heating the cream you may have to put it in longer. It shouldn’t be boiling, but should be hot.
- Don’t over-beat the chocolate cream or it will curdle. If after 5 minutes you notice it’s still liquid-y, place in freezer for 10 minutes and try again.