Mix together the crushed nutter butter cookies and the melted butter and press into a 9" pie plate. Bake for 10 minutes at 350 degrees. Set aside to cool completely.
For the Nutella Mousse:
Whip the heavy cream until stiff peaks form and remove from the mixing bowl and set aside.
Mix the cream cheese, nutella and vanilla extract until well combined.
Fold the whipped cream into the nutella/cream cheese mixture until well incorporated.
For the Candied Bananas:
Melt the butter in a pan and add the brown sugar until well mixed.
Cut each banana in half lengthwise and than cut each half in lengthwise again. Cut each strip into bites size pieces.
Add the bananas and rum or frangelico to the butter/brown sugar mixture and cook until the alcohol burns off and the bananas are candied. Set aside to cool.
For the Whipped Cream:
Dissolve the gelatin in the water and than heat in a sauce pan until the gelatin/water is clear. Set aside to cool slightly but do not allow it to solidify.
Whip the heavy cream, sugar and frangelico (optional) until medium peaks are formed than add the cooled gelatin mix in small batches until fully incoporated. Whip on high until very stiff peaks are formed.
Shave some chocolate to top the pie.
Assembling the pie:
Pour the nutella mousse into the cooled pie crust. Top with the candied bananas. Either spoon the fresh whipped cream on top or use a 1M star tip and make swirls of the whipped cream on top. Sprinkle chocolate shavings.