The classic summer treat has been reimagined in this Nutella S’mores Pie. With a graham cracker and almond crust, Nutella and bittersweet chocolate ganache, and sweet marshmallow creme, this pie is decadent and delicious–grown up enough for the adults and gooey and delicious enough for the kiddos.
S’mores–a simple dessert that seems to be more than just a sweet treat. They’re a vehicle for nostalgia with the power to take you back to a camping trip where you told ghost stories, jumped at the rustling in the trees or bushes behind you, and sat beneath the stars with a fire roaring and a stick in hand–a marshmallow stuck to the end getting caught in the fire so that you had to blow out the flames before smashing it down between two graham crackers and a square of Hershey’s chocolate. S’mores take you to the rare summer nights where you didn’t have to beg for dessert. Rather, it was handed to you as a form of entertainment–gooey and melty fun sticking to your face with every bite.
This pie channels all of that nostalgia into one and adds a bit of nuttiness to it with the addition of almond flour and Nutella. Because how do you improve on a classic? You add Nutella. That seems to be the obvious answer here.
I cannot express how simple this pie is. The crust is essentially butter, sugar, graham cracker crumbs, and almond flour mixed together until combined, pressed into a tart pan, and baked for 12-15 minutes. That’s it so far as actual baking goes. To be honest, my oven has still been acting up this week and I baked my crust in the toaster oven. As long as your pan fits, you may as well let it heat up for a few minutes and toss it in.
The ganache is possibly even easier. Heavy cream is heated to a simmer and poured over a mixture of Nutella and bittersweet or dark chocolate chips (around 60%). You let it sit for a moment before giving it all a stir and adding in cold butter and a dash of vanilla to make it all glossy. Let it cool in the tart pan and chill until firm.
Then comes the marshmallow topping. I kid you not when I say that this topping is incredibly gooey. It’s stick to your fingers, pull away from the tart gooey (which makes for great show), and is made by heating up store bought marshmallows with corn syrup over a double boiler for what is essentially marshmallow fluff. With the nutty and not-too-sweet base and rich, bittersweet ganache, this marshmallow topping gives this pie the sweet kick that s’mores are really known for. All three team up for a bite that is decadent but not too sickly. It’s like all your childhood memories have grown up with you, but not too much–if you had been handed this as a child, you would have happily devoured a slice.
There’s even the option to top this off with toasted marshmallows. Now, if you’re like me and don’t have a bonfire ready during the middle of the week, you can skewer a couple of marshmallows and heat them over the stove. (Did I spend maybe a bit too much time doing this? Maybe. Was it still fun and do I recommend doing it? Absolutely).
| Prep Time | 30 minutes |
| Cook Time | 12-15 minutes |
| Passive Time | 2-4 hours |
| Servings |
servings
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- 113 grams unsalted butter softened (1/2 cup)
- 15 grams light brown sugar (1 Tbsp packed)
- 1 tsp vanilla extract
- 100 grams graham cracker crumbs (1 cup)
- 100 grams almond flour (1 cup)
- 1 pinch salt
- 148 grams Nutella or other chocolate hazelnut spread (1/2 cup)
- 315 grams bittersweet or dark chocolate chips (11 oz or 1 cup + 5 Tbsp)
- 220 mL heavy whipping cream (just under 1 cup)
- 1 tsp vanilla extract
- 14 grams unsalted butter cold (1 Tbsp)
- 170 grams marshmallows (6 oz)
- 1 Tbsp light corn syrup
Ingredients
Nutty Graham Cracker Crust
Nutella Ganache
Cheat's Marshmallow Creme Topping
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- Preheat the oven or toaster over to 350°F and lightly grease a 9" tart pan. In a large bowl, beat together the softened butter and brown sugar with a wooden spoon until combined (this can also be done using a stand mixer or with a hand mixer). Mix in the vanilla extract. Add in the graham cracker crumbs, almond flour, and salt and mix until everything begins to come together.
- Press the crumb mixture into the sides and the bottom of the prepared tart pan. Bake the crust for 12-15 minutes. Remove from the oven and allow to cool completely.
- Place the Nutella and the bittersweet or dark chocolate chips into a medium bowl. Set aside.
- In a small saucepan over medium heat, warm the heavy cream until it begins to simmer. Remove from the heat and pour into the medium bowl with the chocolate and Nutella. Give the bowl a small shake to make sure all of the chocolate is covered and let rest for 2 minutes. Using a whisk or a rubber spatula, begin to stir the ganache starting at the center of the bowl until the chocolate and Nutella are fully melted and the ganache is shiny. Stir in the vanilla and the butter until the butter has completely melted into the ganache. Pour into the prepared crust and allow to cool at room temperature for 30 minutes to 1 hour. Place the filled pan into the freezer and continue to cool for 2-3 hours until the ganache is firm.
- Fill a medium saucepan 1/3 of the way with water and bring to a simmer over medium heat. Place a medium bowl over the top of the pan--the bottom should not touch the water. In the bowl over the heat, stir together the marshmallows and light corn syrup until the marshmallows are completely melted. Remove from the heat and allow to cool slightly. The bowl will still be hot but the marshmallow inside shouldn't bee too hot to the touch. We want the marshmallow to still be soft and spreadable (they will be a bit warm still which may melt the ganache, this is why I like to add the marshmallow on top of a cold chocolate filling).
- Pour the marshmallow over the cold tart and spread evenly over the top. Slice with a warm knife--the marshmallow will be gooey--and serve. Store in the refrigerator loosely covered with foil or wax paper.