Nutella Banana Cream Pie

Fresh bananas, chocolate graham cracker crust, and a hazelnut filling make this Nutella Banana Cream Pie one to dream about!  
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings 16
Calories 373kcal
Author Erica


  • 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