There’s something undeniably delightful about the perfect combination of peanut butter and marshmallow in a dessert, which is exactly why this Fluffernutter Pie Recipe is an absolute must-try. This pie brings together a luscious graham cracker crust, a creamy, dreamy marshmallow filling, and a rich peanut butter topping—all creating a dreamy dessert that feels both nostalgic and indulgent. Whether you want a sweet treat to impress your friends or just a cozy dessert to brighten your day, this pie delivers flavors and textures that are sure to become a favorite in your recipe collection.

Ingredients You’ll Need

The image shows two steps of making a layered pie in a clear glass pie dish on a white marbled surface. The first step has a thick crumbly golden brown crust forming the bottom layer and edges, topped with a smooth, thick, white creamy layer being spread evenly with a knife held by a woman's hand. In the second step, the white creamy layer is fully spread, and a thick, glossy, light brown caramel-like sauce is being spread on top with the same knife and a woman's hand, creating a swirled pattern over the white layer. The textures are distinct with the crumbly crust, smooth white cream, and shiny caramel sauce layered visually. Photo taken with an iphone --ar 4:5 --v 7

This Fluffernutter Pie Recipe keeps things simple with a handful of ingredients, each playing a vital part in turning this dessert into a silky, crunchy, and perfectly balanced bite of heaven. From the crunchy graham cracker crust to the light yet rich marshmallow filling and that dreamy peanut butter topping, every component contributes to the magic of the dish.

3 cups mini marshmallows: These melt down to create the signature fluffy sweet base of the filling.
½ cup whole milk: Adds creaminess and helps dissolve the marshmallows evenly.
1 ½ cups heavy cream: Whipped to soft peaks, it adds volume and lightness to the filling.
1 ½ cups graham cracker crumbs: Provides a crunchy, buttery base that perfectly contrasts the soft filling.
½ cup unsalted butter, melted: Binds the crust crumbs, lending richness and depth to the base.
½ cup creamy peanut butter, melted: The star topping that brings that classic nutty flavor and silky texture.

How to Make Fluffernutter Pie Recipe

Step 1: Prepare the Marshmallow Filling

Begin by gently melting the mini marshmallows with the whole milk in a saucepan over low heat. Stir constantly—this is key—to avoid burning or sticking and to achieve a smooth, well-blended mixture. Once melted and combined, set it aside to cool thoroughly; this step is crucial for folding it properly with the whipped cream later.

Step 2: Whip the Heavy Cream

While your marshmallow mixture cools, pour the heavy cream into a mixing bowl and whip it with an electric mixer. Start at the lowest speed and gradually increase to medium as the cream thickens until soft peaks form. This gradual approach prevents any splattering and ensures a perfectly airy cream that will elevate the filling’s texture.

Step 3: Combine the Fillings

Now the fun part: gently fold the cooled marshmallow mixture into the whipped cream. This combination is what makes your filling wonderfully light yet decadently smooth. Be gentle to keep the airiness in the cream and mix until fully incorporated but not overworked.

Step 4: Make the Graham Cracker Crust

In a small bowl, mix the graham cracker crumbs with the melted butter, making sure every crumb is evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan; this helps create a sturdy and buttery foundation that crisps up beautifully when chilled.

Step 5: Assemble the Pie

Pour the fluffy marshmallow and cream filling evenly over the crust, smoothing the surface gently. Then drizzle or spread the melted peanut butter over the top in a thin, even layer. Using a pastry bag or a plastic bag with the tip cut off makes it easy to create neat drizzles, but a kitchen knife works just fine too.

Step 6: Chill Until Set

Pop your pie in the refrigerator for at least 2 hours or until fully set—overnight chilling works perfectly as well. This step allows the rich flavors to meld and the filling to firm up into that perfectly sliceable texture everyone loves about a great pie.

How to Serve Fluffernutter Pie Recipe

The image shows a pie with three distinct layers in a clear dish placed on a white marbled texture. The bottom layer is a crumbly golden crust that forms the pie base and edges. The middle layer is a thick, smooth white cream filling spread evenly above the crust. The top layer is a rich, light brown peanut butter topping that covers the cream almost completely, with a few swirls visible. On one side of the pie, there is a slice removed, revealing the layers clearly, and the slice rests beside the pie on the white marbled texture. A metal pie server with a white handle is under the slice. Small white marshmallows and chopped peanuts are scattered on part of the peanut butter layer and some have fallen on the marbled surface. In the upper left corner, there is a white plate with a partial piece of the pie and a fork. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider adding a few extra touches on top to elevate your Fluffernutter Pie Recipe. A sprinkle of crushed peanuts adds crunch and a salty balance, while a light dusting of cocoa powder or a few mini marshmallows can make it visually irresistible. A simple drizzle of chocolate or caramel sauce can also add a gourmet flair that dazzles guests.

Side Dishes

This pie pairs beautifully with light and fresh sides to balance its richness. A crisp green salad with a tangy vinaigrette or some fresh berries can contrast perfectly with the creamy sweetness of the pie. Alternatively, a small scoop of vanilla bean ice cream alongside a slice adds an extra layer of comfort and creaminess.

Creative Ways to Present

For a fun twist, try serving the pie in individual clear cups layered with alternating dollops of peanut butter and marshmallow filling for a beautiful layered effect. You could also toast the pie’s top lightly under the broiler to add a toasted marshmallow flavor that feels extra cozy and indulgent.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Fluffernutter Pie Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days, though it’s rarely around that long because everyone loves digging in!

Freezing

If you want to keep your pie longer, you can freeze it for up to one month. Cover it well with plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw in the refrigerator overnight—this helps retain the pie’s creamy texture and flavor integrity.

Reheating

This pie is best enjoyed cold, so reheating is generally not recommended. If you want your peanut butter topping a bit softer, just let it sit at room temperature for 15-20 minutes before serving to bring out its creamy richness.

FAQs

Can I use chunky peanut butter instead of creamy?

While creamy peanut butter gives the smoothest topping, chunky peanut butter can add a delightful crunch and texture contrast if you love a bit of extra chew in your Fluffernutter Pie Recipe. Just melt it gently as usual for easy spreading or drizzling.

Is it possible to make this pie vegan?

You can try substituting dairy heavy cream with coconut cream and using a plant-based milk. Make sure to find vegan marshmallows, as many contain gelatin. This way, the pie stays fluffy and flavorful while being fully vegan.

What type of pie pan is best for this recipe?

A 9-inch deep dish pie pan is perfect for holding that rich filling and crust. Glass, metal, or ceramic all work well, just ensure it’s sturdy enough to press the crust into the sides and support chilling.

Can I use a store-bought graham cracker crust?

Absolutely! Using a pre-made graham cracker crust can save time without sacrificing flavor, making this Fluffernutter Pie Recipe even quicker to come together. Just add the filling and peanut butter topping as instructed.

How long should I chill the pie before serving?

The pie needs at least 2 hours in the refrigerator to set properly, but chilling it overnight will enhance the texture and flavor melding for the best results.

Final Thoughts

Trust me when I say that making this Fluffernutter Pie Recipe will quickly become one of your favorite ways to enjoy a nostalgic peanut butter and marshmallow combination. It’s simple, comforting, and so versatile for any occasion. Give it a go—you might just find yourself dreaming about it long after the last bite!

Fluffernutter Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 71 reviews

Fluffernutter Pie is a delightful no-bake dessert featuring a creamy marshmallow and heavy cream filling on a buttery graham cracker crust, topped with a rich peanut butter drizzle. This easy-to-make pie melts in your mouth with sweet and nutty flavors, perfect for parties or a special treat.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 10 minutes (to melt marshmallows)
Total Time: 2 hours 15 minutes
Yield: 8 pieces
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Filling

3 cups (150 g) mini marshmallows
½ cup (122.5 g) whole milk
1 ½ cups (357 g) heavy cream

Crust

1 ½ cups (126 g) graham cracker crumbs (about 10–12 graham cracker sheets, crushed)
½ cup (1 stick / 113 g) unsalted butter, melted

Topping

½ cup (129 g) creamy peanut butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Prepare the marshmallow filling: In a saucepan over low heat, combine the mini marshmallows and whole milk. Stir constantly until the marshmallows have completely melted and the mixture is smooth. Remove from heat and let it cool completely for about 30 minutes.
Whip the heavy cream: While the marshmallow mixture is cooling, pour the heavy cream into a mixing bowl. Using an electric mixer, start on the lowest speed and gradually increase to medium speed until soft peaks form. This gradual method helps prevent splattering.
Fold in marshmallow mixture: Gently fold the cooled marshmallow mixture into the whipped cream until well combined. Set aside.
Prepare the crust: In a small bowl, mix the graham cracker crumbs with melted butter, ensuring all crumbs are thoroughly coated. Transfer the crumb mixture into a deep 9-inch pie pan, pressing it firmly across the bottom and sides to form an even crust.
Assemble the pie: Spoon the marshmallow cream filling evenly over the prepared crust, smoothing the surface.
Add the peanut butter topping: Place the melted peanut butter into a pastry bag or a zip-top plastic bag with a small corner cut off. Drizzle the peanut butter over the top of the marshmallow filling in a decorative pattern. Alternatively, spread it gently with a kitchen knife into an even layer.
Chill and serve: Refrigerate the pie for at least 2 hours or until fully set. It can be chilled overnight for best results. Serve chilled for a cool, creamy dessert experience.

Notes

For easier spreading of peanut butter, warm it slightly but don’t overheat to maintain a drizzling consistency.
Use full-fat dairy for the best texture and flavor in the filling.
To prevent the crust from becoming soggy, press the crumbs tightly and chill thoroughly before serving.
This no-bake pie can be stored in the refrigerator for up to 3 days.
Feel free to use natural peanut butter if you prefer less sweetness.