Banana Nutella Cream Pie
Banana Nutella Cream Pie topped with Salted Caramel and Candied Nuts
I think there are few things in this world as delicious as Nutella—which is why I typically never buy it. When I have Nutella, nothing slows me down from eating it, since all you really need is a spoon/finger and a surrendering of pride.
Now, do you remember the Nutella news controversy? In essence, there was a lawsuit because some kid got fat, and the parents claimed that it was Nutella’s fault since it was feigning to be healthy. In their defense, the company’s marketing tactics did portray a health-conscious image; however, it goes along the line of believing that fried chicken smothered in a pool of Ranch is nutritious if it comes on a bed of greens (that you won’t eat anyway). Basically, what I am trying to say, is that Americans can be stupid. Read a label.
Nutella Cream Pie is not healthy because it has bananas. It is healthy because everyone deserves a really decadent pie every now and again, except for the jerk family who sued Nutella.
Go broke or go home.
The order of my pie goes as follows:
Nutella cream, satueed banana, banana pastry cream, whipped cream, candied nuts, salted caramel sauce
It’s a mouthful, and all of the creamy layers kind of melt together. But feel free to play around with the steps and simplify the recipe, i.e. add pure nutella instead of Nutella cream. I was looking for a banana foster type of dessert, but feel free to use uncooked bananas for a fresher taste. I do, however, like the salted caramel on top of this, as it adds salty contrast to an otherwise very sugary pie.
Most steps, besides the whipped cream, can be made in advance and placed in the fridge; though, keep in mind that bananas will brown if cut too soon.
Pie Crust (I chose a butter crust because the rest of the pie was going to be very sweet, though you can opt for graham):
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Chill crust for at least a half hour.
3. Bake at 350 for 20 minutes with pie weights. Remove weights and bake another 10 minutes or golden brown. You may need to tent the pie crust edges with aluminum to prevent from burning. Make sure it is cooled completely before adding the Nutella cream next.
1/2 cup heavy whipping cream
1/4 teaspoon vanilla extract
1/2 package (4 ounces) cream cheese, softened
1/3 cup confectioners’ sugar
1/3 cup Nutella
1. Beat cream until it begins to thicken. Add sugar and vanilla and beat until stiff peaks form.
2. In another bowl, beat the cream cheese, confectioners’ sugar and Nutella until smooth. Fold in the whipped cream. Add layer to pie crust.
2 tbsp butter
2 bananas sliced
Light brown sugar for sprinkling
Heat butter in a 10-inch heavy skillet over medium high heat, then place sliced bananas. Sprinkle brown sugar and then turn over once when golden. Sprinkle a little more brown sugar. When golden on both sides, transfer to a plate; then place on top of nutella cream layer.
Banana Pastry Cream:
2/3 cup granulated sugar
1/4 cup flour
1/4 tsp salt
1 1/3 cups whole milk
2 egg yolk
1/2 tsp vanilla
1 banana, sliced
1. In a medium saucepan mix the sugar, flour and salt. Stir in the milk and cook over medium heat, stirring constantly, until it boils and thickens. Remove from heat.
2. Beat egg yolks, and add a small amount of the milk mixture at a time to temper the yolks. Add the egg yolk mixture to the rest of the milk mixture in the saucepan. Cook another 2 minutes, stirring constantly. Remove from heat and add the vanilla. Allow to cool, then fold in sliced banana.
1 cup heavy cream
1 tbsp confectioner sugar
1 tsp vanilla extract
1. In a large bowl, whip heavy cream until stiff peaks are about to form; add sugar and vanilla and whip until peaks form; don’t overbeat.
Salted Caramel Sauce from the CookingChannel
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tbsps unsalted butter
1 tsp sea salt
1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
2. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.
Here is a directory to different kinds of candied nuts. I’d recommend pecans, walnuts or almonds.
For another delicious recipe that uses your leftover salted caramel, see my recipe for Dark Chocolate Salted Caramel Cupcakes Topped with Homemade Toffee