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1
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.
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2
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425u00b0.
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3
Line pastry 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.
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4
For decorations, in a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to a food-safe plastic bag. Cut a small hole in a corner of bag; pipe designs over a waxed paper-lined
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5
. Freeze until set, about 5 minutes.
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6
For filling, mix mascarpone cheese and Nutella until blended; spread into crust. Top with bananas.
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7
In another bowl, beat cream until it begins to thicken. Add pudding mix; beat until stiff peaks form. Cut a small hole in the tip of a pastry bag or in a corner of another plastic bag; insert a 1M star tip. Fill with cream mixture; pipe rosettes over pie. Sprinkle with hazelnuts. Top with chocolate decorations.
