Ingredients
Equipment
Method
Instructions:
- In a mixing bowl, combine the broken graham cracker sheets, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Set aside to firm up.
- In another bowl, add the Nutella and mascarpone cheese. Using an electric mixer, beat them together until smooth and creamy. The mixture should be well combined without any lumps.
- In a separate bowl, whip the heavy cream until stiff peaks form. This will give your pie a light and airy texture. Be careful not to over-whip, as it can turn grainy.
- Gently fold the whipped cream into the Nutella mixture using a spatula. Be careful to maintain the lightness of the whipped cream while ensuring everything is well incorporated.
- Spoon the Nutella filling into the prepared graham cracker crust. Spread it evenly with the spatula, smoothing out the top. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, arrange the marshmallows on top of the pie. If you have a kitchen torch, use it to toast the marshmallows until golden brown. If you don’t have a torch, you can place the pie under a broiler for a minute or two, watching closely to avoid burning.
- Slice the pie into wedges and serve chilled. Each slice will offer a delightful combination of flavors and textures, making it an unforgettable dessert experience.
Notes
- Assemble the pie a day in advance for optimal flavor.
- Toast the marshmallows just before serving to prevent sogginess.
- Store leftovers covered in the refrigerator for up to three days.