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Chocolate Bananutella Pie

Recipe By: Christopher Taylor
Year Submitted: 2015
Winner Second Place


Chocolate Bananutella Pie

1-1/2 c. all-purpose flour
1-1/4 tsp. sugar
1/2 tsp. salt
1/8 tsp. baking powder
8 T. unsalted butter, cold, in 8 pieces
4 T. vegetable shortening, cold
1 tsp. cider vinegar
1/4 c. water, cold

Chocolate Banana Layer
3 fl. oz. heavy cream
1/2 tsp. corn syrup
3 oz. 60% chocolate, chopped
2€“3 large bananas

Chocolate Hazelnut Cream Layer
2-1/2 c. half-and-half
1/3 c. sugar
6 egg yolks
2 T. cornstarch
1/4 c. Nutella hazelnut spread
5 T. butter
7 oz. very dark chocolate (70% cacao), chopped
1 tsp. hazelnut extract

Chocolate Hazelnut Glaze
3 oz. dark chocolate
3 T. Nutella hazelnut spread
1/3 c. heavy cream
1/4 tsp. hazelnut extract

Banana Whipped Cream
1 c. heavy cream
2 T. powdered sugar
2 T. piping gel
1/4 tsp. banana essence

1/3 c. chopped hazelnuts, toasted


1. Mix flour, sugar, salt, and baking powder in the bowl of a food processor. Pulse in the butter until the pieces are the size of large beans. Pulse in the shortening until mixture resembles coarse wet sand and there are no pieces larger than peas.
2. Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms.
3. Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.
4. Roll out the pie dough out to a circle large enough to fill a 9-1/2 inch deep-dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 425F.
5. Line the dough with parchment paper and pie weights. Bake for 18 minutes.
6. After 18 minutes of baking, remove the weights and parchment. Continue baking until the crust is golden brown, 5 to 10 minutes more. Allow the crust to cool completely.

Chocolate Banana Layer

1. Bring the heavy cream and corn syrup to a simmer. Pour over the chopped chocolate. Whisk to combine.
2. Spread a thin layer of the chocolate mixture on the bottom of the prepared crust.
3. Slice the bananas into thin slices and layer on top of the chocolate. Spread the remaining chocolate over the banana slices. Refrigerate while preparing the Chocolate Hazelnut Cream Layer.

Chocolate Hazelnut Cream Layer
1. Bring half-and-half and sugar to simmer in saucepan, stirring frequently.
2. Whisk the yolks and cornstarch together in a bowl.
3. Slowly add the hot dairy mixture to the egg yolk mixture, whisking constantly. Return mixture to the saucepan.
4. Whisking constantly, heat the mixture until the mixture boils. Boil for 1 minute. Mixture will thicken. Remove from heat.
5. Whisk in the butter, Nutella, chocolate and hazelnut extract until fully incorporated. Allow to cool to room temperature before pouring over Chocolate Banana Layer.
6. Allow to set completely, at least 2 hours, before topping with Chocolate Hazelnut Glaze.

Chocolate Hazelnut Glaze
1. Add the chocolate and Nutella to a medium bowl.
2. Heat the cream to a simmer. Pour the hot cream over the chocolate and Nutella. Whisk to combine. Whisk in the hazelnut extract
3. Allow to cool until just warm. Pour over the top of the pie and spread evenly.

Banana Whipped Cream
1. Whip the cream and sugar until soft peaks form. Whip in the piping gel and extract until stiff peaks form. Decorate the top of the pie, as desired. Garnish.


1. Sprinkle on top of glaze.