Banana Nutella Cream Pie


I was going to make a peanut butter chocolate pie but I forgot to buy PB at the grocery store.  I stopped at a convenience store when I realized I’d forgotten PB but they only had Nutella.   Thus the idea for a banana nutella pie was born and I’m awfully glad I forgot the PB now that I’ve tasted this pie.IMG_8573

To speed the pie making I used a sto-bought crust, I like the ones from Trader Joe’s in the freezer section, but by all means, make your own crust if you’d like.  I had some home-made vanilla ice cream that I scooped on  top to make this ultra decadent but it would be perfectly delicious without this step.  IMG_8580

I spent a summer in college living in Paris and I’m not exaggerating when I say that I ate a banana nutella crepe almost every day for lunch.  They were cheap, available on every corner and oh so good.  I’ve never tried to recreate the wonder of a Parisian street crepe but this pie took me right back to 2003.  Banana and nutella is a match made in heaven.IMG_8654

What to buy:

  • 1 pie crust, baked as instructed on the box and chilled
  • 6 ounces cream cheese
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 3/4 cup Nutella plus 5 tablespoons, divided
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 4 bananas, sliced
  • cocoa powder for dusting (optional)

What to do:

  • chill the bowl and whisk attachment of your stand mixer for 20 minutes
  • beat heavy cream and vanilla until stiff peaks form, refrigerate
  • beat cream cheese and powdered sugar until mixed, add the milk and the Nutella and beat until creamy
  • fold 1/2 the whipped cream into your Nutella mixture
  • spread 5 tablespoons of plain Nutella on the bottom of the pie crust
  • layer sliced bananas on top of the plain Nutella and then spread on the Nutella Cream
  • add sliced bananas, the rest of the whipped cream and dust with cocoa powder
  • chill for 4 hours before serving




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