Ingredients 12 graham crackers 2 Tbsp. granulated sugar ½ cup butter, melted 2 cups Nutella Hazelnut Spread 1 (8 oz.) container Mascarpone cheese, room temperature ¼ tsp. salt 1 cup heavy whipping cream 2 cups mini marshmallows Chocolate syrup Directions Preheat oven to 350° F. In a food processor, pulse graham crackers and sugar until finely ground. Add butter and pulse until combined. Press evenly into an ungreased 9-inch pie pan. Bake for 15 minutes. Cool completely. Beat Nutella, Mascarpone and salt until fluffy. In a separate bowl, beat whipping cream on high until stiff peaks form. Fold whipped cream into Nutella filling. Spread over pie crust, cover and refrigerate for 4 hours. Sprinkle marshmallows over top of chilled pie. Broil for 1-2 minutes on top rack until golden. Refrigerate for at least 1 hour. Drizzle with chocolate syrup before serving.
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