~I've had a lot of stuff going on in my personal life the last few months and because of that my blog has suffered. To help me out, my friend Julianne from Beyond Frosting is here to guest post. Be sure to check out her blog, follow her on Facebook, Twitter, Pinterest, and Instagram ~
Hi everyone! It’s great to be dropping by Bakeaholic Mama! My name is Julianne and I blog over at Beyond Frosting. My blog is about all things sweet from cupcakes to ice cream, pies and candy too.
I had the pleasure of meeting Carrie at the BlogHer Food conference in Miami in May. Although I have been a long time admirer of her blog, and envious of her east coast living, I just absolutely fell in love with Carrie in Miami. Here are a few reasons why. She loves REAL maple syrup and Cabot cheese, she is obsessed with bacon and she makes amazing doughnuts. What’s not to love?
Carrie asked me to drop by and share some desserts with you. Today, I made Nutella Marshmallow Pie. Stop what you are doing, go get a jar of Nutella and put this on the to-do list. Too hot to cook? No problem, this recipe is a no-bake recipe!
|Julianne and Carrie at BlogHer 2014|
The combination of ingredients in this pie will knock your socks off. It is light and airy and will leave you licking your spoon with each bite. I don’t know about you, but Nutella and marshmallow with a graham cracker crust seems like a good time to me.
You will notice that I called out for corn syrup in my crust. This is totally optional. All the corn syrup does is help hold your pie crust together. As you may know, graham cracker crust can be very finicky and break apart easily. I drizzled my pie with a little bit of hot fudge sauce and some left over Cool Whip, but this is also totally optional!
Nutella Marshmallow Pie
Prep time- 10 minutes
Total time- 3 hours
Serving- 8-10 slicesIngredients:
For the crust
2 C Graham cracker crumbs
4 tbsp Unsalted butter- melted
1 tsp Corn syrup (optional)
For the filling
1 pk (8oz) Cream cheese
1 Jar (14oz) Nutella spread
2 tbsp Heavy whipping cream
1 Jar (7oz) Marshmallow fluff
1 pk (8oz) Cool Whip (thawed)
Hot Fudge sauce for drizzle
If using whole graham crackers, use a food processor to grind into a fine crumb.
Melt butter in a microwave-safe bowl and pour melted butter over graham crackers. Stir to combine until all crumbs are moistened. Add corn syrup and stir to combine.
Press into a 9” pie pan using a spoon or measuring cup to compress crust. Set aside.
For the filling
Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed for 2-3 minutes until light and fluffy. Add Nutella spread and continue to beat until well mixed.
Add the heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
Empty container of marshmallow fluff into batter and mix thoroughly.
Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together. Pour into pie shell.
Chill in the refrigerator for at least two hours. Serve chilled. Drizzle with hot fudge sauce if desired.