This pie is dreamy. It has all the goodness of a campfire s'more wrapped up into a delectable pie......graham cracker crust, Nutella cream cheese filling, topped with toasted marshmallows. After trying this pie, we totally changed the way we do s'mores over a campfire. We spread Nutella on gluten-free graham crackers, then squish a fire roasted marshmallow in between. Mmmmmm!! And you don't have to deal with chocolate bars that don't melt! This pie screams summer, so try it out and welcome summer in with a bang!
1 1/2 cups gluten-free graham cracker crumbs (we like Kinnikinnick Graham Style Crumbs, but you can crush any gluten-free graham crackers)
3 tablespoons butter, melted
3 tablespoons brown sugar
1 (8 oz.) package cream cheese, softened
1 1/2 cups heavy whipping cream
1 (13 oz.) container Nutella (or other hazelnut spread)
3 cups miniature marshmallows
Preheat oven to 350°F. In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press into a 9-inch pie dish on the bottom and up the sides. Bake for 10 minutes; cool completely. Meanwhile, in a mixing bowl, beat the softened cream cheese until smooth. Pour in heavy cream. Continue beating until thick and smooth. Microwave the Nutella for about 20 seconds to soften it so it can pour. Add the Nutella to the cream cheese mixture. Beat until combined and smooth. Pour into the cooled crust. Cover with plastic wrap and refrigerate for 4 hours. When ready to serve, cover top of pie with marshmallows. Broil in oven, watching closely, until toasty. Serve immediately. Store leftovers in refrigerator.
Gather your ingredients. You will need gluten free graham cracker crumbs, butter, brown sugar, cream cheese, heavy whipping cream, Nutella, and mini marshmallows.
In a bowl, combine 1 1/2 cups graham cracker crumbs, 3 tablespoons melted butter, and 3 tablespoons brown sugar.
Stir until completely combined.
Press into a 9-inch pie dish, covering the bottom and up the sides. Bake in preheated oven for 10 minutes. Remove and allow to cool completely.
Meanwhile, in a mixing bowl, beat the softened cream cheese.
Pour in 1 1/2 cups heavy whipping cream. Continue beating until thick and smooth.
Stick the Nutella in the microwave for about 20 seconds to soften and make it able to pour. Add the Nutella to the cream cheese mixture.
Beat until fully combined.
Pour the chocolate filling into the cooled crust.
Cover the pie with plastic wrap and refrigerate for at least 4 hours.
After it has refrigerated, sprinkle miniature marshmallows all over the top.
I put a good amount on so you can hardly see the chocolate underneath.
Place the pie under the oven broiler and toast the marshmallows. Watch it so it doesn't burn! It can go fast, just like a marshmallow over a fire! You can also use a kitchen torch to toast the marshmallows.
This pie is so much fun to serve..... just wait until you hear those excited kiddos when they see you slice into it! The warm gooey marshmallow over the cold pie is such a fun combination! I hope this pie brings you some fun this summer!
Recipe Source: Shanna's recipe box