Yield: 8 servings
Prep Time: 25 minutes
Bake Time: 20–25 minutes
Chill Time: 2 hours
Total Time: About 3 hours

Ingredients

Pie Crust

• 1 refrigerated 9-inch pie crust or homemade butter pie crust

Cookie Layer

• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) brown sugar
• ¼ cup (50 g) granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1¼ cups (155 g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips

Filling

• 2–3 ripe bananas, sliced
• 1½ cups Nutella (or chocolate hazelnut spread)

Topping

• ¼ cup mini chocolate chips

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Press pie crust into a 9-inch pie pan.
3. Prick the bottom with a fork.
4. Bake for 10–12 minutes until lightly golden.
5. Cool completely.

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Step 2: Make the Cookie Dough

1. Beat butter and both sugars until fluffy.
2. Mix in egg and vanilla.
3. Stir together flour, baking soda, and salt.
4. Add dry ingredients to wet ingredients.
5. Fold in chocolate chips.

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Step 3: Assemble

1. Arrange banana slices evenly over the cooled crust.
2. Warm Nutella for 15–20 seconds until spreadable.
3. Spread Nutella over bananas.
4. Drop spoonfuls of cookie dough across the top. Do not completely cover the Nutella—leave small gaps.

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Step 4: Bake

Bake for 20–25 minutes, until the cookie topping is golden brown but still soft.

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Step 5: Finish

• Sprinkle mini chocolate chips over the warm pie.
• Cool to room temperature.
• Refrigerate for at least 2 hours before slicing.

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Nutrition Information (Approximate)

Per Serving (1 of 8 slices)

• Calories: 560–620
• Carbohydrates: 69 g
• Protein: 7 g
• Fat: 30 g
• Saturated Fat: 12 g
• Cholesterol: 55 mg
• Sodium: 220 mg
• Fiber: 4 g
• Sugar: 47 g
• Potassium: 340 mg

Nutrition values are estimates and will vary depending on the specific ingredients used.

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Tips for Success

• Use bananas that are ripe but still firm.
• Chill before cutting for clean slices.
• Warm the knife under hot water before each slice.
• Store covered in the refrigerator for up to 4 days.
• This pie is not recommended for freezing because the bananas can become watery after thawing.

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Variations

• Add chopped toasted hazelnuts or pecans for extra crunch.
• Use peanut butter instead of Nutella.
• Add a layer of cheesecake filling before the bananas.
• Sprinkle flaky sea salt over the top after baking.
• Use dark chocolate chips for a richer flavor.

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Frequently Asked Questions

Q: Can I make this ahead of time?
Yes. It can be made one day in advance and stored in the refrigerator.

Q: Can I use homemade cookie dough?
Absolutely. Homemade dough gives the best flavor and texture.

Q: Can I use frozen bananas?
Fresh bananas are recommended because frozen bananas release too much moisture.

Q: Why should I chill the pie?
Chilling helps the Nutella firm up and makes slicing much easier.

Q: Can I make it without bananas?
Yes. Replace the bananas with a layer of chocolate ganache, peanut butter, or cheesecake filling.

Q: How do I know when it’s done baking?
The cookie topping should be lightly golden around the edges while remaining soft in the center. It will continue to set as it cools.

Q: What should I serve with it?
Vanilla ice cream, whipped cream, or a drizzle of warm chocolate sauce pair well with this dessert.