Peanut Butter Banana Pie with Nutella

Adapted from Jennifer Perillo.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword banana, chocolate, cream cheese, Nutella, peanut butter, peanuts, pie

Prep Time 20

Chilling Time 6

Total Time 6 20

Servings servings

Calories 947kcal

Author Andrea Meyers

8 ounces gluten-free chocolate sandwich cookies or regular chocolate sandwich cookies
4 tablespoons unsalted butter melted
4 ounces Nutella
¼ cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioners’ sugar
14 ounces canned sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1 large banana
¼ cup Nutella melted

Process the cookies in the food processor until you have fine crumbs. Combine melted butter and cookie crumbs in a small bowl and stir with a fork to mix well. Press the mixture into the bottom and 1-inch up the sides of the springform pan.
In the glass bowl, warm the Nutella in the microwave, then pour it over the bottom of the cookie crust and spread to the edges. Sprinkle the chopped peanuts over the Nutella, then place the pan in the fridge to chill.

Pour the heavy cream into the stand mixer bowl and beat until stiff peaks form. Transfer to the small mixing bowl and store in the fridge until ready to use. Place the cream cheese and peanut butter in the mixer bowl and beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in confectioners’ sugar. Add the sweetened condensed milk, vanilla extract, and lemon juice. Increase speed to medium and beat until everything is combined and the filling is smooth.
Using a large spatula, stir ⅓ of the whipped cream into the filling mixture. Gently fold in the remaining whipped cream. Slice the banana and arrange the slices on top of the Nutella and chopped peanuts, Pour the filling into the pan, spreading it neatly, and drizzle the melted Nutella on top. Freeze for six hours or overnight before serving.