Recipe by Michal Frischman

Chocolate Hazelnut Pie

add or remove this to/from your favorites
Parve Parve
Medium Medium
8 Servings
5 Hours, 20 Minutes

Hazelnut spread + Viennese crunch + peanut butter… I can see I’ve convinced you already. Watch the video here.



  • 1 chocolate graham cracker crust

Ice Cream

  • 1/2 cup chopped Viennese crunch, plus more for garnishing

  • 3/4–1 cup pareve hazelnut spread, divided

  • 1/2 cup Gefen Creamy Peanut Butter or other smooth peanut butter


Make the Pie


Beat whipped topping until medium peaks form and place bowl in freezer while preparing other ingredients.


Carefully remove cold can of coconut milk from fridge, being careful not to shake or tip. Remove cream that has separated from the top of the can and reserve leftover coconut water for smoothies or another use. Whip coconut cream until very soft peaks form. Remove bowl containing whipped topping from freezer and fold in coconut milk, sugar, salt, and vanilla. Place in freezer to set (don’t pour it into the crust yet).


After an hour, and no more than two, remove the base from the freezer and stir thoroughly. Fold in Viennese crunch and 1/4-1/2 cup hazelnut spread.  The hazelnut spread does not need to be completely mixed in, just enough that it’s running through the ice cream. Pour into graham cracker base (not all the filling will make it in) and return to freezer for at least four hours or up to overnight.


In a small saucepan, melt 1/2 cup peanut butter and remaining 1/2 cup hazelnut spread. Let cool for three minutes and then pour over pie. Garnish with Viennese crunch and devour. Pie can be eaten immediately, with warm topping, or returned to freezer.


Not a fan of nuts? This ice cream base is very versatile. Try it with brownie bits and crushed pretzels for a salty-sweet combo, or defrost some frozen strawberries, mash them roughly (leave some chunks!) and fold in.  

Make the Pie

1 pie serves about 8

Make Your Own Vanilla Extract


Take a clean jar and add three to four split vanilla pods. Cover with unflavored vodka and cap tightly. Keep in a cool dark place for 6 weeks and use. Any time you use some, top it back up with vodka, and you’ll never buy vanilla extract ever again!

Make Your Own Vanilla Extract

I make my own and it makes a world of a difference!

Chocolate Hazelnut Pie

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Aidy Oster
Aidy Oster
1 year ago
Malka Mandel
Malka Mandel
4 years ago

Winner all around Made this for dessert for Sukkos in glass ramekins. Came out beautiful and very tasty

Reply to  Malka Mandel
4 years ago

Great idea, we are so happy to hear that this dessert turned out well!