Best Banana Nutella Cream Cheese Pie Recipes

BANANA CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; stir into cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. , In a large saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.

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 PIE

Steps:

• Preheat the oven to 350°F (175°C). Pat the crust into a 9-inch (23-cm) pie plate. Bake it for 10 minutes, then let it cool completely.
• Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
• Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).

BANANA NUTELLA CREAM CHEESE PIE

Steps:

• BEAT 1/2 CUP OF SUGAR, NUTELLA, ROOM TEMP CREAM CHEESE....UNTIL THOROUGHLY MIXED. FOLD IN 3 CUPS OF COOL WHIP UNTIL NO MORE STREAKS APPEAR THEN SPOON INTO PIE CRUST.
• SPOON N SMOOTH THE HOT FUDGE OVER THE NUTELLA CREAM CHEESE MIXTURE (CAREFUL NOT TO MIX LAYERS) REFRIGERATE FOR AN HOUR...SO PIE CAN SET UP.
• SLICE BANANA N PLACE ONTOP OF FUDGE.
• SPOON REMAINING COOL WHIP ONTO PIE N SPRINKLE WITH CHOPPD HAZELNUTS.....ENJOY :)