Nutella Banana Cream Pie
Fresh bananas, chocolate graham cracker crust, and a hazelnut filling make this Nutella Banana Cream Pie one to dream about!
Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
- 1 1/2 cups chocolate graham cracker crumbs finely ground
- 1/3 cup white sugar
- 1/2 cup unsalted butter melted
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon kosher salt
Nutella Banana Filling
- 2 cups heavy cream
- 4 tablespoons powdered sugar divided
- 1 tablespoon vanilla
- 8 ounces cream cheese
- 3/4 cup Nutella hazelnut spread
- 5 medium bananas sliced
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.
Calories: 373kcal | Carbohydrates: 30g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 71mg | Sodium: 128mg | Potassium: 231mg | Fiber: 1g | Sugar: 20g | Vitamin A: 830IU | Vitamin C: 3.4mg | Calcium: 52mg | Iron: 0.8mg