- 2 (4.4 oz) packages of Walkers 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.