Nutella Banana Cream Pie

Ingredients 1-1/4 cups all-purpose flour 2 tablespoons baking cocoa 1 tablespoon sugar 1/2 cup cold butter, cubed 3 to 4 tablespoons brewed coffee, cold

decorations: 1/4 cup semisweet chips 1/4 tsp shortening

filling: 1 carton (8 ounces) mascarpone cheese 3/4 cup Nutella 2 medium bananas, thinly sliced 2 cups heavy whipping cream

Directions Cut butter into flour, cocoa, and sugar in a small bowl until crumbly. Toss with a fork as cold coffee is added until dough holds together. Roll into a disk and refrigerate 1 hour or overnight.

Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Cut crust 1/2 in. beyond plate rim; flute edge. Chill 30 minutes. Preheat oven to 425°.

Wrap crust in double-thick foil. Use pie weights, dried beans, or uncooked rice. On a lower oven rack, bake 15-20 minutes until firm. Remove foil and weights; bake 5 minutes to brown edges. Cool thoroughly on wire rack.

Heat chocolate chips and shortening in the microwave and mix until smooth for decorations. Transfer to small-round-tip pastry bag. Pipe patterns on waxed paper-lined baking sheets. Freeze for 5 minutes to set.

Mascarpone and Nutella should be combined and spread into crust. Top with bananas.

Beat cream till thickened in another bowl. Beat pudding mix until stiff peaks form. Spread or pipe huge star tips on bananas. A sprinkle of hazelnuts. Add chocolate embellishments.

Nutritional Info 1 piece: 578 calories, 46g fat (24g saturated fat), 107mg cholesterol, 147mg sodium, 39g carbohydrate (22g sugars, 2g fiber), 7g protein.