Peanut Butter Banana Pie with Nutella

Peanut Butter Banana Pie with Nutella

Makes 1 (9-inch) pie.
Equipment
food processor
9-inch springform pan
small glass bowl
small mixing bowl
stand mixer with paddle attachment, or hand mixer and large bowl
Ingredients
8 ounces (227 g) Oreo cookies
4 tablespoons (57 g) unsalted butter, melted
4 ounces (113 g) Nutella spread
1/4 cup (32 g) cup chopped peanuts
1 cup (240 ml) heavy cream
8 ounces (227 g) cream cheese
1 cup (256 g) creamy peanut butter
1 cup (130 g) confectioners’ sugar
1 (14-ounce/397 g) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1 large banana
1/4 cup melted Nutella
Preparation
1. 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.
2. 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.
3. 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.
4. Using a large spatula, stir 1/3 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 three hours or overnight before serving.