Fresh bananas, chocolate graham cracker crust, and a hazelnut filling make this Nutella Banana Cream Pie one to dream about!
Course Dessert
Cuisine American
Keyword banana cream pie, nutella banana cream pie
Prep Time 45 minutesminutes
Cook Time 8 minutesminutes
Total Time 53 minutesminutes
Servings 16
Calories 373kcal
Author Erica
Ingredients
1 ½cupschocolate graham cracker crumbsfinely ground
⅓cupwhite sugar
½cupunsalted buttermelted
½teaspoonground cinnamonoptional
¼ teaspoonkosher salt
Nutella Banana Filling
2cupsheavy cream
4tablespoonspowdered sugardivided
1tablespoonvanilla
8ouncescream cheese
¾cupNutella hazelnut spread
5medium bananassliced
Instructions
Preheat oven to 375 degrees F. Mix graham cracker crumbs, sugar, melted butter, and cinnamon, and salt until well blended. Press mixture into two 8- or 9-inch pie plates.
Bake crust for 8-10 minutes. Cool on wire rack for 60 minutes, or in refrigerator for 30.
In a large bowl, whip heavy cream, 3 tablespoons powdered sugar, & vanilla with a hand mixer until soft peaks form. Set aside.
In a large bowl, beat cream cheese and 1 tablespoon powdered sugar until smooth and fluffy. Add Nutella, mixing until incorporated.
Fold ⅔ of the whipped cream into cheese mixture gently with a spatula, until incorporated.
Place a layer of sliced bananas on the bottom of the pie crust, followed by a layer of Nutella cream. Repeat.
Spread or pipe the remaining ⅓ of the whipped cream on the top of the pie, and garnish with Nutella drizzle and banana slices.
Repeat with second crust. Refrigerate at least 2 hours to stiffen to make cutting and serving easier.