Nutella Banana Cream Pie

Nutella Banana Cream Pie 1-1/4 cups all-purpose flour 2 tablespoons baking cocoa 1 tablespoon sugar 1/2 cup cold butter, cubed 3 to 4 tablespoons cold brewed coffee DECORATIONS: 1/4 cup semisweet chocolate chips 1/4 teaspoon shortening FILLING: 1 carton (8 ounces) mascarpone cheese 3/4 cup Nutella 2 medium bananas, thinly sliced 2 cups heavy whipping cream 3 tablespoons instant banana cream pudding mix 2 tablespoons chopped hazelnuts, toasted In a small bowl, mix flour, cocoa and sugar; cut in butter until crumbly. Gradually add cold coffee, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until set, 15-20 minutes. Remove foil and weights; bake until edges are browned, about 5 minutes. Cool completely on a wire rack. For decorations, in a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to pastry bag with a small round tip. Pipe designs over a waxed paper-lined baking sheet. Freeze until set, about 5 minutes. For filling, mix mascarpone cheese and Nutella until blended; spread into crust. Top with bananas. In another bowl, beat cream until it begins to thicken. Add pudding mix; beat until stiff peaks form. Spread or pipe with a large star tip over bananas. Sprinkle with hazelnuts. Top with chocolate decorations.