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Nutella Banana Cream Pie, because it’s just as nice as it sounds.
Okay you guys, I have one word for you, YUM. This Nutella Banana Cream Pie is so freakin good. Basically, I’m living my life right now from craving to craving and your girl wanted something creamy and dreamy. And you know what?! This recipe showed UP!
Alright- Let’s talk about what goes into this baby.
The crust is a graham and hazelnut crust, obviously mixed with brown sugar and butter. Then poured over the crust is a Nutella ganache, a creamy custard fills in the bulk of the pie, then it’s topped with delicate whipped cream. Given this Nutella Banana Cream Pie’s name, bananas are layered throughout.
Helpful tools that you can click to purchase on Amazon for this Nutella Banana Cream Pie:
Want more treats?! Check out these:
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Basically this Nutella Banana Cream pie is a masterpiece and a wonderful cool dessert for the summer! Enjoy you guys!
Nutella Banana Cream Pie
Creamy, Dreamy, and Nutella-y is what this Nutella Banana Cream Pie is all about! The perfect cool desert for all your summer sweet cravings!
- Graham/Hazelnut Pie Crust:
- 6 Graham Cracker Sheets
- 1/4 cup Dark Brown Sugar
- 6 tbsp Unsalted Butter, melted
- 1/4 tsp Salt
- 3/4 cup Unsalted Raw Hazelnuts
- Nutella Ganache:
- 2 tbsp Corn Starch
- 2 cup Heavy Cream
- 3/4 cup Nutella
- 1/4 tsp Salt
- 1/2 tsp Vanilla
- 4 Egg Yolks
- 3 cups of Milk
- 2/3 cup Sugar
- 1/4 cup Corn Starch
- 1/4 tsp Salt
- 1 tsp vanilla
- 2 tbsp Butter
- Whipped Cream:
- 1 cup Heavy Cream
- 1/4 cup Powdered Sugar
- 1/2 tsp Vanilla
- 3-4 bananas, sliced
Custard: You will want to make the custard first to allow it time to cool. Start by whisking together egg yolks, sugar, salt, and corn starch in a mixing bowl. With your egg yolk mixture nearby, add 3 cups of milk to a pot and place on medium low heat. Heat while continuously stirring until you start to see some steam and foam. Turn heat off. Using a ladle, slowly pour a scoop of hot milk into egg mixture while whisking to temper the eggs. If you do this too quickly, you will cook the eggs, you don't want this. Continue to do this until you have added all the milk. Pour combined milk and egg mixture back into pot and turn heat onto medium low. Cook while whisking until custard thickens and its starts to bubble up. This may happen very quickly so pay attention! You will want a thick consistency. Once it's thickened, turn off heat, whisk in butter and vanilla. Add to a bowl, cover custard with plastic wrap directly on the top of the custard to avoid a skin. And place in fridge to cool.
Graham/Hazelnut Pie Crust: Preheat oven to 350 degrees. Add 6 graham cracker sheets, hazelnuts, brown sugar, and salt to a food processor and blend until crumbly and looks like sand. Add in melted butter and blend until well mixed and looks like wet sand. Pour mixture into your pie pan and press crust into bottom and sides of the dish. I use a measuring cup to get it uniform. Bake in oven for 10 minutes. If it puffs up you will want to lightly tap it back down with measuring cup. Set aside to cool.
Whipped Cream: Add heavy cream, powdered sugar, and vanilla to a bowl. Using a hand mixer, beat until whipped cream reaches stiff peaks. Set aside in fridge until you are ready to assemble.
Nutella Ganache: In a pot pour a little bit of the heavy cream and 2 tbsp of ganache and whisk together until mixed. Add in rest of heavy cream, nutella, and salt. Heat on medium low and whisk. Until it starts simmer and thicken. Simmer while stirring until peanut butter consistency. Stir in vanilla. If you are using some for the top to decorate be sure to reserve a little bit in a piping bag on the side.
Assembly: Pour ganache on top of crust and smooth out with a flat knife. Add a layer of sliced bananas. Grab the custard from the fridge and add on top of nutella layer. You will definitely need to smooth out. It's okay if it goes higher than the crust because it is thickened won't pour over. Add a layer of bananas on top of custard. Top with whipped cream and smooth out. Decorate with more sliced bananas and nutella ganache. Put in fridge to set for about 1-3 hours, the colder the better in my opinion. Stays good for 2-4 days in fridge.
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