Creamy Nutella Banana Cream Pie

Creamy Nutella Banana Cream Pie
chocolate pie with bananas and ahipped cream on top
Slice of Nutella Banana Cream Pie

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This Nutella Banana Cream Pie recipe is from Taste Of Home Farmhouse Entertaining Cookbook, which was published in 2022. It is not a vintage recipe, and I 100% do not care.

If you try it, I guarantee you won’t either.

It has a chocolate crust, a Nutella and Mascarpone cheese layer, a layer of fresh bananas, and a layer of banana pudding-enhanced whipped cream.

So yum.

Don’t want to make the crust? You can absolutely use a refrigerated pie crust. You can also use a graham cracker crust, a chocolate graham cracker crust, or a gluten-free graham cracker crust. This is one of my favorites.

Don’t like or are allergic to bananas? Skip the fresh banana layer and swap vanilla pudding mix for the banana cream pudding mix. Now you have a Nutella Cream Pie!

This is your dessert–change it up to make it the way you like it!

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Round whole pie with chocolate crust and whipped cream topping

Nutella Banana Cream Pie


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  • Author: Retrogirl
  • Total Time: 2 hours
  • Yield: 8 slices 1x

Description

This pie has layers upon layers of yummy goodness! It will disappear FAST.


Ingredients

Scale

Crust:

11/4 cups all-purpose flour

2 Tablespoons cocoa

1 Tablespoon granulated sugar

1/2 cup cold butter, cubed

34 Tablespoons cold coffee or cold water

Filling:

8 ounces Mascarpone cheese

3/4 cup Nutella

2 medium bananas, thinly sliced

2 cups heavy whipping cream

3 Tablespoons instant banana cream pudding mix

Topping:

mini chocolate chips

chopped nuts


Instructions

To make the crust, combine the flour, sugar, and cocoa in a medium bowl.

Using a pastry blender, cut in the cold butter until the butter is in tiny pieces.

Stir in the water or coffee using a fork, until the crust comes together into a ball.

Flatten into a disk and wrap with plastic wrap. Chill for at least one hour.

Unwrap the dough and roll out to fit a 9-inch pie pan.

Fit the dough circle into your pie pan and flute the edges. Cover and chill for another 30 minutes.

Preheat the oven to 425 degrees. Cover the dough with aluminum foil and fill with pie weights, rice, or beans. Bake 15-20 minutes, then remove the foil and weights and bake another 5 minutes.

Let cool completely.

To make the filling:

Combine the Mascarpone and Nutella in a medium bowl until thoroughly blended.

Spread into the crust, and top with the thinly sliced bananas.

Using an electric mixer, beat the cream until it starts to thicken, then add the pudding mix, and beat until stiff peaks form.

Pipe or spread the cream mixture over the banana layer, and decorate with mini chocolate chips, chocolate shavings, chopped nuts, etc.

Store in refrigerator until ready to serve.

Notes

I’m not a fan of imitation banana flavoring, so I was concerned about using the banana cream pie pudding mix. It was surprisingly good, but you can absolutely substitute vanilla or chocolate pudding mix if you prefer.

  • Prep Time: 10 minutes, plus 90 minutes to chill
  • Cook Time: 20-25 Minutes
  • Category: Baking
  • Method: baking
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