Nutella Banana Cream Pie Recipes

NUTELLA PIE

Steps:

• Preheat oven to 350°F.
• Combine the cookie crumbs, butter, and salt until well-mixed. Press the crust mixture into the bottom and up the sides of a 9-inch pie pan.
• Bake 10 minutes. Set the pie pan on a wire rack to cool completely.
• Using an electric mixer on medium speed, beat the Nutella, mascarpone, and salt until light and fluffy.
• Spread the filling into the cooled pie crust. Cover with plastic wrap and refrigerate for at least an hour.
• Top the pie with hazelnuts before serving.

NUTELLA BANANA CREAM PIE

Steps:

• 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.

EASY, NO-BAKE NUTELLA® PIE

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

NUTELLA BANANA CREAM PIE

Steps:

• In a small bowl, mix flour, cocoa and sugar; cut in butter until crumbly. Gradually add cold coffee, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until set, 15-20 minutes. Remove foil and weights; bake until edges are browned, about 5 minutes. Cool completely on a wire rack., For decorations, in a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to pastry bag with a small round tip. Pipe designs over a waxed paper-lined baking sheet. Freeze until set, about 5 minutes., For filling, mix mascarpone cheese and Nutella until blended; spread into crust. Top with bananas., In another bowl, beat cream until it begins to thicken. Add pudding mix; beat until stiff peaks form. Spread or pipe with a large star tip over bananas. Sprinkle with hazelnuts. Top with chocolate decorations.