Keto No-Bake Hazelnut Macchiato Mocha Pie
A decadent layered pie featuring rich chocolate coffee pudding, hazelnut mocha spread, and fluffy whipped cream in a flaky pastry crust. The combination of instant coffee granules and hazelnut-flavored creamer creates an authentic café macchiato flavor, while multiple layers of mocha cappuccino spread add depth and richness. Perfect for coffee lovers and special occasions when you want an impressive dessert that requires no baking after the initial crust preparation.
Ingredients
- 1 crust refrigerated pie crust, softened as directedhomemade pie crust1:1none
same flavor profile
- 1 box chocolate instant pudding and pie filling mix, 6-serving size
- 1 tablespoon instant coffee granules
- 1 ¼ cups whole milk, plus 1 teaspoon
- ½ cup hazelnut-flavored liquid nondairy creamer
- 2 cups frozen whipped topping, thawed
- ¾ cup Jif mocha cappuccino flavored hazelnut spread, plus 1 tablespoon
Instructions
- 1
Heat oven and make pie crust as directed for one-crust baked shell using glass pie plate
- 2
Cool crust completely
- 3
Mix pudding mix and coffee granules in large bowl
- 4
Add milk and nondairy creamer, beat with wire whisk for 2 minutes
- 5
Refrigerate pudding mixture
- 6
Beat whipped topping and mocha cappuccino spread with wire whisk until blended
- 7
Refrigerate mocha whipped topping mixture
- 8
Spread mocha cappuccino spread in bottom of cooled pie crust
- 9
Layer and spread pudding mixture over spread
- 10
Layer mocha whipped topping mixture over pudding
- 11
Top with remaining whipped topping
- 12
Mix remaining mocha spread and milk in microwavable bowl
- 13
Microwave until melted, stir
- 14
Drizzle melted mixture over pie
- 15
Refrigerate before serving
Tips
Cool the baked pie crust completely before adding layers to prevent melting the pudding and whipped toppings.
Refrigerate each component separately before layering to help maintain distinct layers and proper texture.
Use a glass pie plate as directed for even baking and easy serving visibility.
Good to Know
Store covered in refrigerator up to 3 days
Can be made 1 day ahead, add drizzle before serving
Serve chilled directly from refrigerator
Common Mistakes
Don't add hot layers to prevent melting previous layers
Don't skip cooling time between steps to maintain proper texture
Substitutions
same flavor profile
slightly different texture
similar flavor
FAQ
Can I use homemade whipped cream instead of frozen?
Yes, use 2 cups freshly whipped heavy cream. Whip to soft peaks and fold gently when layering to maintain volume.
How long will this pie keep in the refrigerator?
The pie will keep covered in the refrigerator for up to 3 days. The crust may soften slightly over time.
Can I freeze this pie for later?
Freezing is not recommended as the pudding and whipped toppings will change texture when thawed, becoming watery and separated.