little kitchie: toasted marshmallow nutella pie

Time for pie because Monday.

I'm super excited to share this post with y'all, not only for obvious reasons, but also because this is the first recipe I've created for my partnership with Walker's Shortbread! I'm so happy to be be working with this amazing family-owned (since 1898!) company over the next few months. Real talk: most packaged cookies are not that great and have a ton of weirdo ingredients on the label. Which is why Walker's is so great: their shortbread is made from butter, flour, sugar, and salt. That's it. LOVE that.

So earlier this month, Walker's sent me a giganto box of their mini shortbread fingers, mini shortbread rounds, mini chocolate chip shortbread, and mini crunchy oatmeal cookies. I decided to use the shortbread fingers to create an easy crust for this pie. Y'all. SO good. This is the easiest pie crust you will ever make.

The pie itself is also just fabulous. The Nutella and shortbread work so well together, and the toasted marshmallows put it over the top just like you knew it would.

Toasted Marshmallow Nutella Pie and Walker's Shortbread. Let's get into it.

*Happily, Walker's is offering a discount for all you lovely Little Kitchie readers through January 31! Use the code LKMINI2014 to receive 20% off your entire purchase at http://us.walkersshortbread.com.

Toasted Marshmallow Nutella Pie

you'll need:

2 (4.4 oz) packages of Walker's Mini Shortbread Fingers

4 tablespoons unsalted butter, melted

1 cup heavy cream

4 oz. cream cheese, softened

1 cup Nutella

1 cup powdered sugar

1 (14 oz.) can sweetened condensed milk

1 teaspoon vanilla extract

10-12 marshmallows, cut in half

Preheat your broiler.

Add the shortbread cookies to a food processor or blender and pulse until finely crumbled. Reserve and set aside about a tablespoon of cookie crumbles for pie topping. Add the melted butter and pulse to combine (you may have to transfer it to a bowl and use a fork to mix it well). Press mixture into the bottom and up the sides of a 9-inch pie pan. Transfer to the refrigerator.

In the bowl of an electric mixer fitted with the whisk attachment, beat 1 cup heavy cream on medium high until stiff peaks form. Transfer the whipped cream to another bowl and place in the refrigerator until ready to use.

Add the cream cheese and Nutella into the bowl of the electric mixer and switch to the paddle attachment. Beat on medium speed until light and fluffy, 2-3 minutes. Reduce speed to low and gradually beat in the powdered sugar. Add the sweetened condensed milk and vanilla. Increase the speed to medium and beat until the ingredients are all well-combined and completely smooth.

Add 1/3 of the whipped cream to the bowl and stir in on the lowest speed. Add the remaining whipped cream and mix on the lowest speed until the filling is completely smooth.

Pour the filling into the prepared crust. Top with marshmallow halves. Place pie in the oven and broil just until the marshmallows turn light brown on top. Watch it carefully so they don't burn! I didn't even close the oven door to do this. Sprinkle with reserved shortbread cookie crumbles.

Refrigerate pie for at least 6 hours or overnight. Enjoy!!