Nutella S’mores Pie
This Nutella S’mores Pie is nutty and decadent. The graham cracker and almond base is not too sweet, the Nutella ganache is rich and bittersweet, smooth with every bite, and the marshmallow topping is sticky and gooey, bringing the sweetness into play because, after all, that’s really whey you want to dig into a s’more. Yield: 10-12 servings, 1 x 9″ tart
Servings Prep Time
10-12servings 30minutes
Cook Time Passive Time
12-15minutes 2-4hours
Servings Prep Time
10-12servings 30minutes
Cook Time Passive Time
12-15minutes 2-4hours
Ingredients
Nutty Graham Cracker Crust
Nutella Ganache
Cheat’s Marshmallow Creme Topping
Instructions
Nutty Graham Cracker Crust
  1. 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.
  2. 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.
Nutella Ganache
  1. Place the Nutella and the bittersweet or dark chocolate chips into a medium bowl. Set aside.
  2. 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.
Cheat’s Marshmallow Creme Topping
  1. 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).
  2. 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.

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