My studly husband, my doughnut-frying mother, and a sweet five foot-tall cousin all share the same birthday. Hard to forget that date (Fist pumped into the air!)
To celebrate, my outstanding, kitchen-friendly husband made this smooth & tangy Nutella Banana Pie to share at his & cousin’s b-day celebration. No, it’s not what you’re thinking. I DID make him an honorary birthday postre later, promise!
Husband’s had his eye on the Nutella Cheesecakes we’ve been selling to friends and family, and wanted to get in on more of the chocolate-hazelnut action than just to hungrily scrape out what’s left in the jar. I was game, of course, but requested he hide a fruity layer of fresh banana slices under the filling. He cringed. In the end, we both agreed that the bananas were not only a welcome relief from the chocolate intensity, but that more bananas would really rock this pie. Here’s the updated version. Hope you love it!
Nutella Banana Pie
1 baked pie crust or graham crust
16 oz. cream cheese at room temperature
1 small jar (350g) Nutella
1 t. vanilla
2-3 bananas, sliced
- Slice bananas into coins and cover the bottom of the pie crust with them.
- Beat cream cheese until smooth. Beat in remaining ingredients and spoon into pie crust. Refrigerate or freeze (your preference) one hour before serving.
- Alternative fluffy pie: Fold in 2 cups of whipped cream/Cool Whip after beating cheese, Nutella, and vanilla. Spoon into pie and refrigerate or freeze.
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