Nutella S'mores Fudge Pie

Sometimes I feel like I have a disorder...that is going to prevent me from ever baking anything without nutella again!! Like my hand literally has to reach for the jar of Nutella anytime I whip something up! I'm sorry to some degree, variety is the spice of life and all that, but in my opinion Nutella adds a new dimension of tastiness to every bake so for that I'm not sorry! 

To be fair, I also had one of those monster size bigger than your head jars of Nutella from Costco that I needed to use up before we moved...so now we have, and the jar is empty, and so with the exception of my next blog post there will be a Nutella lull for a while and regular varied blogging will resume :)

 

Have I told you before there are 27,345 reasons why I need to move to North America? Well...there are! and S'MORES are definitely in the top 10 of all the reasons!  So when our good friends invited us over for a farewell meal I knew I wanted to bake something s'more-licious, since they are marshmallow lovers, and I came across this pie! and as I was whipping it up I thought 'hey I know I'll sub out half the chocolate and add in Nutella instead'...

so the Nutella S'mores Fudge Pie was born!

and after toasting up the marshmallows under the grill, of course there was really only one thing to finish it off with - and that was more Nutella! because nothing makes my heart happy like drizzled Nutella...and sitting around a fire making s'mores - so I felt like this sort of combined the two!

Bake this up today...it will cure your North American blues for about a day until you wake up and realise you need to live somewhere where root beer, graham crackers, and marshmallows as big as your fist are freely available at your local supermarket!!

 Nutella S'mores Fudge Pie:

Serves 12

Adapted from Pixelated Crumb

22 graham cracker squares (digestives/hobnobs can be subbed if you are in the UK)

165g unsalted butter, melted

3/4 cup semi-skimmed milk

3/4 cup double cream

100g milk chocolate

40g dark chocolate

140g Nutella

2 eggs

pinch of salt

15 marshmallows - cut in half
3 tbsp Nutella (for drizzling)

Preheat oven to 160 degrees C.

 In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated.  Press mixture into a 10" tart dish (you may have some crumb mixture left over).  Bake for 8-10 minutes or until just starting to brown.

In a medium saucepan, whisk together the cream and milk.  Warm over medium-low heat.  Add in both chocolates and Nutella and stir until mixture has melted and is smooth.  Slowly add the whisked eggs and mix until smooth.

Pour the chocolate filling into the baked pie crust.  Bake for 18-25 minutes, or until chocolate filling is set and does not move when pie is lightly shaken (if there is slight wobble still this is okay because the Nutella prevents it from setting up as much as if you only used the chocolate).  Remove from oven. 

Using kitchen scissors or a sharp knife cut the marshmallows in half.  Place halves in concentric circles until you completely cover the top of the pie.  (I left gaps in mine because I remembered how when you bake marshmallows they spread alot...however because you are only grilling them they don't expand at all so I had to go back and add in more marshmallows! so make sure the whole thing is covered first time around!)  Place the pie under the grill, watch it closely because the marshmallows toast quickly between 1-4 minutes, and they will turn to charcoal in about 2 seconds if you aren't watching them like a hawk!

Melt 3 tbsp Nutella in a bowl in the microwave for approximately 45 seconds.  Fill a piping bag, and drizzle across the top of the pie first in one direction and then in the opposite direction.

Chill the pie in the fridge to set for at least 2-3 hours. 

Whilst the pie can be eaten cold, it's best and at it's most s'more like when slightly warmed.  Heat the slices in the microwave, one at a time, for 20-40 seconds until the marshmallow is a warm gooey mess and the Nutella has melted into it.

Eat and enjoy!