Yup, you heard me, NUTELLA, MASHMALLOW AND PEANUT BUTTER PIE. This weekend I was home alone for the afternoon and the urge to bake hit me.
After scratching in the cupboards for a while I came up with Nutella and marshmallows. As delicious as they are by themselves, I wasn’t too sure what to do with them. A quick Google search led me to ‘Life, Love & Sugar’ where I discovered this amazing creation.
After making a few adjustments according to what I had at home I came up with this:
For the crust:
1 1/2 cups of marie biscuit crumbs
2 tbsp butter
1/2 cup of peanut butter
1/3 of a cup chopped pecans
For the filling:
2 cups of milk
3 1/2 tablespoons of cornflour
3/4 of a cup of Nutella
2 teaspoons of vanilla essence
Add the butter and peanut butter together in a pot and stir over a low heat until melted.
Smash or blend the Marie Biscuits until they form fine crumbs.
Add the peanut butter mixture and pecans to the biscuit crumbs until combined.
Press the mixture your pie dish.
Stick the pie in the fridge so that the base can begin to set while you make the filling.
Whisk the cornstarch and a 1/4 cup of milk together and set aside.
Add the Nutella, remaining milk and vanilla essence together in a pot and stir until the Nutella melts.
Add the cornflour mixture to the Nutella mixture.
Bring the mixture to the boil stirring consistently. It will begin to thicken.
Once boiling stir continuously for about 2-3 minutes. The Nutella mixture will fully thicken.
Pour the mixture into the crust and refrigerate for about an hour or until set.
It is best to do the marshmallows just before serving.
Cut the marshmallows in half, place on a baking tray and pop them in the oven until the are soft and gooey (about 10 minutes).
Tip the marshmallows onto your pie and spread them around a bit.
I wanted mine to be properly toasted so I finished them off with a blow torch.
Drizzle with some left over peanut butter mixture, Nutella and chopped nuts.
Wa-la! It worked out really well and I will definitely be making it again.