Make ahead Almost No Bake Nutella S’mores Pie is decadently rich and creamy (seriously takes like a truffle) topped with golden marshmallows and nestled in a buttery graham cracker crust AND couldn’t be easier!
This S’mores Pie recipe is destined to become a new favorite for any chocolate or s’mores lover – its definitely one of ours – so much so it was my choice to bring to Thanksgiving! You will love that its make ahead so you can simply pull the completed pie out of the refrigerator at a second’s notice!
This indoor campfire dessert means you can devour s’mores year round, or even weekly. Because you will want to devour this Nutella S’mores Pie weekly. In fact, I made this S’mores Pie last week and my s’mores loving husband’s has already requested I make it again this weekend for his twin brothers big 4-0 birthday. So basically, this Almost No Bake Nutella S’mores Pie is SO epically delicious, it is the dessert of choice for their epic birthday. And I couldn’t agree more.
It should also be your dessert of choice for Labor Day, and Thanksgiving and your birthday. Just sayin.’
This Almost No Bake Nutella S’mores Pie begins with a generous, thick, buttery graham cracker crust which I make completely in my food processor. If you don’t have a food proessor, you can easily smash all the graham crackers with a rolling pin/side of a can, and have some fun while you’re at it. And here comes the “almost no bake” part. Even when a pie filing is no bake, I always like to bake my pie crust. I find a baked pie crust holds together much better instead of cracking and crumbling all over when slicing into the pie.
Now for the rich, smooth and creamy Nutella filling. This, you guys, is magic. I am already planning a dip based on the silky chocolate Nutella filling because I could barely pull myself away from eating it with a spoon before I poured it into the graham cracker crust. I guarantee you will have the same problem.
Its made by simply beating Nutella and mascarpone together with a dash of salt then folding in homemade beaten whipped cream – that’s it! The mascarpone proves the perfect companion to Nutella as its sweeter than cream cheese, softer in texture and is essentially a thickened cream, rather than a cheese. More cream? Totally winning.
We let our Almost No Bake Nutella S’mores Pie chill in the refrigerator for 4 hours or so (can be more time, just whenever you get around to the next step) before we blanket with marshmallows. I used full size marshmallows and cut them in half through the equator so they would be gooey all the way through and toast more evenly.
We achieve toasted goldenliciousness by broiling our marshmallows for a minute or so. This is just enough time to liquefy our top layer of Nutella, so you can either eat right away but expect a more melty pie (I haven’t tried this), or I suggest refrigerating the completed pie for at least 1 hour for the Nutella to completely firm up. This is also the beauty of this recipe because once you refrigerate your S’mores Pie after broiling your marshmallows, you can forget it until its dessert time!
But its almost impossible to wait that long.
LOOKING FOR DELICIOUS PIE RECIPES?
- Mini Molten Lava S’mores Pies
- Mini Chocolate Peanut Butter Pies
- Best Ever Pecan Pie
- Ultimate Mud Pie
- Banana Coconut Pie
- Million Dollar Cookie Pie
Looking for more chocolate dessert recipes?
- Nutella Cookies
- Almost on Bake Ultimate Mud Pie
- German Chocolate Cupcakes with Ganache Filling
- Chocolate Peanut Butter Mousse
- Nutella Stuffed Pumpkin Crepes
- Nutella Stuffed Snickerdoodle Muffins
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Almost No Bake Nutella S’mores Pie
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Ingredients
Graham Cracker Crust
- 12 whole graham cracker sheets roughly broken
- 2 tablespoons granulated sugar
- 1/2 cup butter melted, 1 stick
Nutella Filling
- 2 cups Nutella
- 1 cup heavy whipping cream
- 8 oz. mascarpone cheese room temperature
- 1/4 teaspoon salt
Marshmallow Topping
- 15-17 marshmallows (regular size)
Instructions
Graham Cracker Crust
- Add graham crackers and sugar to food processor. Pulse until finely ground. Add melted butter and pulse a few times until combined.
- Press evenly into the bottom and up the sides of an ungreased 9-in. pie pan, making a thicker rim around the edge.
- Bake at 350 degrees F for 15 minutes. Cool completely on baking rack.
Nutella Filling
- Beat Nutella, mascarpone and salt together until light and fluffy. In a separate bowl, beat heavy whipping cream over high speed until stiff peaks form. Gently fold whipped cream into Nutella filling.
- Spread Filling into the pie shell, cover with plastic wrap, and refrigerate at least 4 hours before adding marshmallows. (You can wait days between the next step – just whenever you get to it.)
Marshmallow Topping
- Cut marshmallows in half through the equator and evenly top pie with cut marshmallow side down. Broil for 60 seconds on the top rack or just until golden, rotating pie pan as needed until marshmallows are evenly toasted. Refrigerate pie for at least 60 minutes to ensure Nutella filling is set (I think the pie is best after 24-48 hours).
- The completed pie can be covered in plastic wrap and stored in the refrigerator for up to a week. So broil then refrigerate until you are ready to party!
Notes
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Meriem @ Confessions of a Confectionista says
I am drooling!
Jen says
Thank you Meriem! I am excited for you to make it, I think you will absolutely love it!
Kristin says
I made this as a pre-Thanksgiving pie this week. I wanted to enjoy pie all week, so I made one kind early. This pie is SO yummy! It’s easy, but so good! I found that the pie was difficult to slice cleanly the first day I added the marshmallows (even though it had sat in my fridge for an hour or more… after adding the marshmallows). The marshmallows just kept sticking to the knife. But the second night, it cut much more cleanly. This is definitely a keeper!
Jen says
Hi Kristin, I’m so happy you loved the pie! It definitely get’s easier to slice the firmer it it is. I’ve even put it in the freezer before when traveling a far distance and it holds up great. Happy Thanksgiving!
English Rose says
This pie is immense! But leave it overnight to chill and then it will cut and taste like a Smores dream!
Jen says
Doesn’t get any better than an immense s’mores dream! Thank you!
Erin says
I just made this! It’s soooooo good! It was a little hard to find the mascarpone but now I know it’s in the “cheese bunker”
Jen says
I’m so happy you made and loved it Erin! I’ll add that tip about the mascarpone to the notes, thanks!
Shannon says
I made this with my daughter for Thanksgiving, and we liked it so much that we’re making it again today for Christmas. It is quickly becoming a favorite at our house!
Jen says
YAY! I love hearing that because it is my favorite pie! Thank you Shannon, Merry Christmas!
Amy says
I always start making Thanksgiving food the weekend before the big day. I want to make this pie and freeze it, then take it out and put in the fridge the night before. Would that work or would marshmallows freeze weird?
Jen says
Hi Amy, you are so on top of things! Unfortunately I haven’t experimented with freezing this pie -sorry!
Connie says
Good morning. I went to the store yesterday to buy mascarpone cheese and they do not carry it here in my small town. Would cream cheese work? I have enjoyed your recipes and reading your blog so much. Thanks for sharing your wonderful recipes and thoughts. Happy Thanksgiving .
Jen says
Thanks for your kind words Connie! Yes, I think cream cheese will still work great. Happy Thanksgiving!
Simone says
Any idea how many cups of Graham cracker crumbs? I plan to make this for Thanksgiving but they were all out of gluten free Graham crackers, so I got gluten free Oreos. Will miss the Graham flavor, but hoping the chocolate crust works. Thank you!
Jen says
Yes, it is just over 1 1/2 cups. For Oreos, I would use 24 Oreos (with filling), omit the sugar an reduce the butter to 5 TBS. Enjoy!
Simone says
Thank you so much!! We can’t wait to try it!!
Jen says
Awesome, I hope you love it as much as us!