This Nutella and banana cream pie is the perfect blend of real banana flavor (no imitation banana flavoring here) and chocolate hazelnut. It’s also made with oat milk so it’s dairy free. If you’re a banana dessert person, give this one a try.
Banana cream pie at Thanksgiving is a tradition in our family. Growing up, I was never a fan of pumpkin pie. I’ve learned to like it as I’ve grown older and wiser (and found an amazing recipe), but when we were kids it was pudding pies all the way. My favorite was chocolate and my sister’s banana cream. I wanted to take the traditional banana cream pie up a notch and add an additional fun flavor. And who doesn’t love banana and Nutella, right?
(Speaking of loving Nutella, I also have this amazing Nutella-stuffed ginger cookie recipe that is just *chef’s kiss*.)
Banana Simple Syrup
I found this simple syrup recipe from I am Baker and it is AMAZING. It’s seriously a game changer when it comes to making homemade banana cream pie. Sure, you can use instant banana pudding and make this a ridiculously easy banana cream pie, but it tastes fake in my opinion. And while I like the flavor of banana, I hate fake banana flavors (Yellow Laffy Taffy’s? Hard pass).
To make the simple syrup add one additional step to the process but trust me. It’s worth it the extra 25 minutes (and most of that is it just simmering on the stove).
Making Pudding with Non-Dairy Milk
This has been a tricky one for me. I don’t do well with large quantities of dairy so I like to use non-dairy milk as often as I can — especially in something like a pudding. The problem? It never thickens like full-fat milk pudding. Obviously, it’s because oat or almond milk is basically water, so we need to improvise.
There are a couple of options you can try with this pie. I’ve opted for tapioca because I actually don’t mind the texture of the pearls. Some people hate it, which I totally get, so there are definitely some other options.
Gelatin: Add 1 package of gelatin (or 1 tbsp) to the pudding mixture and let it set in the fridge. It won’t seem super thick over heat, but it works its magic in the fridge. This will definitely produce the firmest pudding.
Tapioca: Add 2 tbsps to the pudding mixture. It will thicken while you cook it as well as when it cools. Like I mentioned, tapioca pearls have a unique, love it or hate it texture. You can always strain out the pearls after it’s chilled and thickened and before you put it in the crust.
Not into either? Then you can simply use only egg yolks and cornstarch. However, it won’t really set like a pie. You can make it look like a pie and then it will be kind of a delicious blob on your plate (which honestly doesn’t bother me, as long as it tastes good). You could always serve this in individual servings of pudding with a graham cracker bottom.
How long can you store this pie?
You’ll want to cover the pie and keep it in the fridge for 3 days max. Bananas are notorious for browning and ripening fast and this pudding is no exception. It’s only 8 slices. I’d be shocked if it lasted longer than 3 days. 😉
How to Make Nutella and Banana Cream Pie
This is a pretty straightforward, easy banana cream pie recipe enhanced with the flavor of Nutella. The hardest part is stirring the custard until it is thick. It feels like an eternity and just when you think you’ve done something wrong, it starts to thicken.
Ah, the joys of homemade custard. 🙂
But I promise you the wait is well worth it. You can adjust the sugar level to your liking as well as the amount of Nutella you put in. I’ve tried doubling the Nutella and it still comes out fine – it just hides the banana flavor a bit more.
Watch the video below to get full step by step instructions and see me make this delicious homemade Nutella and Banana Cream Pie.
Looking for more recipes?
Nutella & Banana Cream Pie
Equipment
- 1 pie dish
Ingredients
Banana Simple Syrup
- 1/2 cup sugar
- 1/4 cup water
- pinch salt
- 1-2 bananas, sliced
Pudding
- 1/3 cup sugar
- 1/4 cup cornstarch
- 2 Tbsp tapioca
- 1/4 tsp salt
- 2 cups oat milk
- 1/4 cup banana syrup
- 2 Tbsp cold butter
- 1 tsp vanilla
- 2 Tbsp Nutella
Graham Cracker Crust
- 2 cups crushed graham crackers
- 3 Tbsp melted butter
- 1/4 cup banana syrup
Instructions
For the banana simple syrup
- In a medium sauce pan, bring the sugar, water, and salt to a boil (about 6 minutes).
- Once boiling, turn down the heat and let simmer for another 6 minutes.
- Add the sliced banana to the syrup. Cover and simmer for 10 minutes.
- Strain the bananas from the syrup. Set aside to cool.
For the pudding
- Add the sugar, cornstarch, tapioca, and salt to a large mixing bowl.
- Add the eggs, oat milk, and banana syrup. Mix until smooth.
- Cook over medium heat until very thick – constantly stirring (around 10 minutes)
- Once thick, remove from heat and add butter and vanilla. Stir until combined. Add Nutella. Chill for 2-3 hours until firm.
For the graham cracker crust
- Pour graham cracker crumbs into a large mixing bowl. Add melted butter and banana syrup. Stir until the mixture looks wet.
- Press into a pie tin until the crust comes about 1-2 inches up the sides of the tin.
- Chill in fridge for 30 minutes.
Assembly
- Pour the set pudding into the graham cracker crust. Slice and enjoy!
Video
Notes
- You can swap out the oat milk for regular milk and simply remove the tapioca.
- If you prefer not to use as much tapioca but still use oat milk, you can swap one tbsp out and only use egg yolks. Fair warning, it will be delicious, but will not set entirely. If you go this route, it’s best to not make this into a pie, but rather individual servings of pudding with a graham cracker bottom.
Last Updated on December 2, 2022 by Kari Bakes
