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No-bake Nutella, Banana & Rum Pie

A crunchy crust, creamy peanut butter filling with a rum-spiked whipped cream topping and a chocolately Nutella layer on top. This no-bake recipe is so easy to put together you’d be bananas not to.

No bake Nutella, Banana & Rum Pie



For the crust

  • 190g crushed digestive biscuits (approx. 12 biscuits)
  • 6 tbsp butter, melted
  • Pinch of salt
  • 3 tbsp light brown sugar

For the filling

  • 1 banana, sliced
  • 1 tin or carton of custard (400g)
  • 225ml cold milk
  • 4 tbsp peanut butter, softened (microwave for about 20 seconds)
  • 90g (6 tbsp) double cream
  • 2 tbsp dark rum

For the whipped cream

  • 120g (9 tbsp) double cream
  • 3 tbsp light brown sugar
  • 3 tbsp dark rum

For the spread

  • 5 tbsp Nutella or chocolate spread
  • 1 banana, thinly sliced



  1. For the crust: mix all of the ingredients together in a large mixing bowl until evenly combined
  2. Press the mixture into a large pie or cake dish, coating the bottom and sides; freeze for at least an hour until firm
  3. For the filling: in a large mixing bowl, or a stand mixer, whisk together the custard and the cold milk; add the peanut butter and rum, whisk until combined
  4. In a separate bowl, or in your stand mixer, whip the double cream until soft peaks form. One third at a time, gently fold the whipped cream into the peanut butter
  5. Line the crust with a layer of sliced bananas and spread the peanut butter mixture evenly on top
  6. For the whipped cream: whip the double cream and light brown sugar together until soft peaks form. Gradually add in the rum, whipping until combined. Spread over the peanut butter filling
  7. To finish: spread the Nutella across the top of the cake with a spatula, or the back of a spoon, and place the sliced bananas on top

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