Relish's Nutty-Butter Icebox Pie
Ingredients
Cookie Crust
- 10 ounces Oreos (about 18 cookies)
- ¼ cup chopped pecans
- 2 Tablespoons melted butter
- 1 cup ganache
- ¼ cup caramel sauce
- ¼ cup chopped hazelnuts
Filling
- 8 ounces mascarpone cheese
- 8 ounces heavy whipping cream
- 1½ cups peanut butter
- 1 Tablespoon caramel sauce
- 4 Tablespoons soft butter
- 2 cups marshmallow crème
Mascarpone Cream Topping
- 4 ounces mascarpone cream
- 1 cup heavy whipping cream
- ½ cup confectioners' sugar
Instructions
Cookie Crust
- Line a 10-by-13-inch pan, 2 inches tall, with parchment paper, leaving some hanging over the sides of the pan (for removing later). Set aside.
- Preheat oven to 325℉.
- Finely grind the Oreos, then add in the chopped pecans and melted butter. Mix well, then press into bottom of prepared pan. Bake for 6 minutes. Remove from oven and let cool.
- Melt ganache and pour over chocolate crust and spread evenly.
- Drizzle caramel sauce over ganache and then sprinkle the chopped hazelnuts on top. Place pan in the freezer for at least 30 minutes.
Filling
- Using a stand mixer fitted with a whisk attachment, beat ingredients together until smooth, about 2 to 3 minutes, stopping to scrape sides and bottom of bowl.
- Pour filling over chilled crust and smooth the top. Cover with plastic wrap and place in freezer for at least 4 hours to set.
- Remove from pan by lifting the parchment paper. Cut into desired sizes or shapes.
Mascarpone Cream Topping
- Whisk all ingredients together until fluffy.
- Dollop on top of filling. Enjoy!
Notes
Recipe and photo courtesy of Relish in Houston.
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