Print

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

Instructions

  1. 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.
  2. 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.
  3. Fold in marshmallow mixture: Gently fold the cooled marshmallow mixture into the whipped cream until well combined. Set aside.
  4. 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.
  5. Assemble the pie: Spoon the marshmallow cream filling evenly over the prepared crust, smoothing the surface.
  6. 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.
  7. 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.

Find it online: https://cookingwithsarah.com/fluffernutter-pie-recipe/