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Banana Cream Pie with Nutella Topped Crust
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Banana Cream Pie with Nutella Topped Crust
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A twist on the original!  The addition of Nutella to the top of the crust pushes the flavors from the banana cream over the edge! Topped with a sprinkling of shaved chocolate only adds to the wow factor.

Prep time
Plan for

30 - 45 minutes chill time

One pie
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Banana Cream Pie with Nutella Topped Crust
Extra Fine Granulated Sugar
Prep time :
Plan For

30 - 45 minutes chill time

Yield :
One pie


  • 1 prepared pie crust
  • 1/2 cup Nutella
  • 3 cups whole milk
  • 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup all-purpose flour*
  • Pinch salt
  • 3 egg yolks, beaten
  • 3 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 2 large bananas, sliced
  • Whipped Cream, as desired
  • Shaved chocolate, as desired

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Fill bottom of prepared pie crust with Nutella.  Set aside.
  2. In a large saucepan, scald the milk.  Remove from heat.
  3. In a separate saucepan, combine the sugar, flour and salt, and  gradually whisk in the scalded milk.  Stir constantly over medium low heat, until thickened.
  4. Place beaten yolks into a mixing bowl.  Whisk a small amount of the hot mixture into beaten yolks; once combined, whisk yolks into the hot mixture.
  5. Cook over medium low heat for a minute or until mixture is thick enough to coat the back of a spoon, stirring constantly.  Remove from heat and blend in the butter and vanilla.  Allow to cool for 5 minutes.
  6. As mixture cools, slice bananas and scatter over the Nutella; pour warm mixture over bananas.
  7. Allow to set in refrigerator until completely cooled.  Top with whipped cream and shaved chocolate, as desired.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Banana Cream Pie with Nutella Topped Crust recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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