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Rich, creamy and super fluffy Peanut Butter Marshmallow Cream Pie made with peanut butter and marshmallow fluff. Also known as a Fluffernutter Pie, this almost no-bake dessert is going to become one of your favorites!
What is a “Fluffernutter”…?
Fluffernutter is the glorious combination of peanut butter and marshmallow cream. If you’re a peanut butter fan, I know you’ll love this creamy and rich, easy to make dessert!
Why This Recipe Works
- This Peanut Butter Marshmallow Cream Pie recipe is unbelievable decadent. This filling is light, creamy, and wonderfully luscious.
- The filling sits on a buttery, sweet graham cracker crust and is made very simply by combining the crushed cookie crumbs with melted butter. You can bake the crust which will give you a crisper pie crust or leave it unbaked. A no bake pie crust will be a softer crust.
- This pie is velvety smooth and creamy and sweet but not overly sweet. It’s rich in peanut-buttery taste with the crunch of chopped peanuts scattered throughout.
See recipe box below for ingredient amounts and full recipe instructions.
- Graham crackers: Use these along with melted butter and sugar to make a graham cracker crust (you may also use digestive biscuits, shortbread cookies, chocolate or vanilla wafers).
- Marshmallow Fluff: Marshmallow Fluff is the key ingredient in a Fluffernutter. It’s usually found in the peanut butter aisle of your grocery store.
- Heavy cream: I highly recommend using heavy cream of heavy whipping cream.
- Cream cheese: Be sure to soften the cream cheese before using it so that it mixes easily with the other ingredients. You can leave it out on your kitchen counter for about 30 minutes or soften the cream cheese in the microwave for about 15 seconds, until just soft.
- Powdered sugar: Also called confectioners’ sugar, it helps keep the pie silky smooth.
- Peanut butter: Use smooth peanut butter, not chunky.
- Milk: You may use 2% milk instead of whole. The pie filling will not thicken as well if you use milks with a lesser fat content.
- Peanuts: Optional.
How To Make This Recipe
To Make The Graham Cracker Crust
Crush the graham crackers in a food processor or zip topped bag.
Add the sugar and pulse or mix until blended.
To Make The Pie Filling
Heat marshmallow fluff and 2/3 cup of heavy cream in a saucepan over low heat, stirring constantly. As soon as it is all melted and combined, remove from the heat and set aside to cool.(You may want to pour the marshmallow cream into a bowl and place it in the refrigerator to speed up the cooling process).
- You can make a crushed cookie crust with just about any cookies. I love using graham crackers but feel free to experiment and use your favorite kind of cookie.
- This pie is absolutely delicious without any added toppings. However, you might like to consider adding a dollop of whipped cream, shaved chocolate, or crushed peanuts to the top before eating.
- If you’d like to make a chocolate peanut butter marshmallow pie, drizzle melted chocolate over the top before placing the pie in the refrigerator.
Frequently Asked Questions
How Long Will Peanut Butter Marshmallow Cream Pie Last?
This peanut butter pie will keep well in the refrigerator, covered for up to 3 days.
Can This Peanut Butter Marshmallow Cream Pie Be Frozen?
Yes, peanut butter pies can also be frozen. Cover, wrap them tightly and place in the freezer until you are ready to eat them. They should be eaten within a week.
It may seem like there are quite a few steps to making this peanut butter pie, but it’s really easy and it comes together fairly quickly.
This is simply the best peanut butter pie I’ve ever eaten. If you’re a Fluffernutter fan, you’re sure to love it!
Peanut Butter Marshmallow Cream Pie
GRAHAM CRACKER CRUST
- 12 cups whole graham cracker sheets (about 1 and 1/2 crumbs)
- 1/3 cup granulated sugar
- 6 tablespoons butter, melted
- 7 ounce jar of Marshmallow Fluff
- 2 2/3 cup heavy cream or whipping cream, divided
- 8 ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 3/4 cup smooth peanut butter
- 2 tablespoons milk
- 1/4 cup peanuts, chopped
- Optional toppings: chopped peanuts, whipped cream, chopped or shaved chocolate
- TO MAKE THE GRAHAM CRACKER CRUST
- Preheat oven to 375 degrees F.
- Crush the graham crackers in a food processor or zip topped bag. Add the sugar and pulse or mix until blended. Pour the crumbs into a bowl and stir in the melted butter.
- Pour crumbs into a pie pan and press them evenly along the bottoms and sides.
- Bake in the oven for 15 minutes. Remove and set aside to cool.
- TO MAKE THE PIE FILLING
- Heat marshmallow fluff and 2/3 cup of heavy cream in a saucepan over low heat, stirring constantly. As soon as it is all melted and combined, remove from the heat and set aside to cool.(You may want to pour the marshmallow cream into a bowl and place it in the refrigerator to speed up the cooling process).
- Pour the remainder of the heavy cream (2 cups) into a mixing bowl and beat cream until stiff. Set aside.
- Using an electric mixer, beat the cream cheese with the powdered sugar until creamy. Add the peanut butter, milk and chopped peanuts and mix well.
- Pour the cooled marshmallow mixture into the whipped cream and fold together gently.
- Pour the marshmallow cream into the peanut butter mixture and fold together gently.
- Spoon the filling into the pie crust, smoothing out the top. Refrigerate for at least 3 hours. (The longer the pie stays in the refrigerator, the firmer it will become).
- To serve, spoon additional whipped cream over the top and garnish with chocolate shavings and chopped peanuts, if desired.