Use the Kenwood Food Processor attachment to make graham cracker crumbs

Next, add the melted butter and mix in the Food Processor until the crumbs are well coated and can easily ‘press’ together

Grease a 23 cm loose-bottomed pie dish, at least 5 cm deep, and use the back of a tablespoon to press the crumb mixture into the bottom and up the side

Freeze until firm, about 25 minutes

(Tip: If you can’t find graham crackers you can use plain digestives or Arnott’s Granita biscuits as a substitute.)

Meanwhile, in a large bowl of a Kenwood Mixer, use the Whisk Tool attachment to whip the cream and vanilla to firm peaks

Remove whipped cream from mixer bowl and set aside

In the same mixer bowl, use the K-Beater attachment to mash together the bananas with the fresh lemon juice

When the mixture is smooth, fold in the whipped cream 

Mix until the mashed bananas are well dispersed throughout the cream

(Tip: I recommend taste-testing here. The mixture should be lightly sweet if you’ve used very ripe bananas. If you find the mixture is not sweet enough – or if you used under-ripe bananas – fold in 2–3 tablespoons of icing (confectioners’) sugar, to taste.)

Preheat the oven to 160ºC fan-forced

Roughly chop the hazelnuts and place them in a single layer on a baking tray

Roast for 5–10 minutes, or until lightly golden

Set aside to cool

Remove the pie crust from the freezer and top with the whipped banana mixture

Freeze the pie uncovered for 2 hours 

Cover with plastic wrap and freeze for at least an additional 2 hours before serving

When you’re ready to serve the pie, transfer the Nutella into the piping bag and pipe squiggles around the outer edge, working your way towards the middle 

Feel free to get creative here!

Garnish with the toasted hazelnuts

Use a large chef’s knife dipped in hot water and wiped dry to cut into slices

I find that leaving the pie to stand for 5–7 minutes at room temperature makes it soft enough to slice without much resistance