*If you use a food processor to crush your graham crackers, just add the brown sugar and melted butter to the crumbs and pulse until fully combined.
*You can make this even easier and take another shortcut...just buy a premade graham cracker crust.
*I always use Philadelphia brand cream cheese. It gives me the creamiest texture.
*It's not necessary to arrange your bananas in a pretty design. You can just scatter them evenly over the filling. I used three large bananas. You can add more. I might use four next time.
*For the Nutella sauce, I mixed a Tablespoon of Nutella with 1 teaspoon of milk. That was enough for a nice drizzle on four servings. I made just enough for whatever I served that day and made a fresh batch the next day. Double or triple if you want to make a larger batch. Basically, you're just loosening up the mixture so that it's drizzling consistency. It's a delicious addition and well worth the few seconds to make. If you make a lot and have leftovers, you can store the syrup covered in the refrigerator and then reheat for a couple of seconds to loosen it back up.
*I cut my pie before waiting the full 4 hours. It's delicious but makes for messier slices, which were the ones photographed in the post.The slices I cut the next day came out beautifully. Be patient and wait until the pie is fully set for the cleanest slices.
*This pie stored well in the refrigerator for up to 3 days. There was enough powdered sugar in the whipped topping to keep it stable. I left it uncovered so as not to ruin the top, but be careful if you have any strong food smells (like garlic or onion) in your refrigerator as your pie could pick up these flavors.
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