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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!
I must have been one of the very few people who never heard of it growing up. My parents were strict with what my sister and I ate when we were little. In our house, we couldn’t have sugar and the only acceptable sweetener allowed was honey. I went for years thinking pureed prunes was chocolate. True story. I won’t even begin to explain this, but I will say that around six years of age, I figured out that real chocolate tasted a whole lot different (better) when I tasted a classmate’s Hershey bar.
Easter and Valentine’s Day were interesting, for sure. My parents would give us hard candies filled with honey that my parent’s bought at a health food store and other non-candy “treats”. It never really bothered me except when I went off to school in Kindergarten and discovered a whole other world of Lemon Drops and Pop Rocks. Today, avoiding sugar really isn’t all that uncommon. However, I grew up in the 70’s and things were quite different back then.
Fluffernutter is the glorious combination of peanut butter and marshmallow cream. In high school, I have fond memories of eating fluffernutter sandwiches at my best friend’s house. A layer of peanut butter spread over a slice of white sandwich bread and a layer of marshmallow cream on the other. It was heavenly! They were our after-school snack of choice while my friends and I hung out watching Gilligan’s Island. Good times.
The other day I was experimenting in the kitchen. I was craving a cool, peanut-buttery dessert and I wanted to make something a little different. My husband suggested adding chocolate but that’s been done so many times before (and to rave reviews, I might add). But this time, I just so happened to remember marshmallow fluff and this fluffy Peanut Butter Marshmallow Cream Pie happened…
…and oh, I’m so very glad it did.
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.
My family loved it and it was devoured in less than a day. The pie you see pictured is our third pie – it was that good!!
Here’s how it comes together…
You start out by making a graham cracker crust. You can make your own or buy an already made crust at the store.
I’d encourage you to make your own, nothing beats a buttery graham cracker crust. Just look how easy it is to make one…
Place 12 whole graham cracker sheets in a food processor and process. If you don’t have a food processor, crush the crackers the old-fashioned way, with a rolling pin and a zipped top bag. Pour the crumbs into a bowl and stir in 1/3 cup sugar and 6 tablespoons of butter that has been melted.
Press the graham cracker crumbs into the pie plate. Make sure you pack the crumbs down so that they are tight. I like to use the bottom of a small measuring cup to do this.
Bake the crust in a 375 degree oven for 15 minutes.
While the crust is baking, heat a jar of the marshmallow fluff and 2/3 cup of heavy cream in a small saucepan. This makes the marshmallow fluff extra creamy and easier to work with.
Do you know what the difference between Heavy Cream and Whipping Cream is? Virtually nothing. They’re both pretty much the same, the only difference is the amount of milk fat. Heavy Cream has slightly more milk fat (around 36%) so it produces a thicker whipped cream. Whipping Cream has slightly less milk fat (about 30% to 35%) which will yield a lighter whipped cream. The reason I mention this is because there are times when I’m shopping for Heavy Cream but can only find Whipping Cream or vice versa. It’s okay to use either.
While the marshmallow cream is cooling, whip 2 cups of heavy cream in a mixing bowl to make whipped cream…
In another mixing bowl, blend together 8 ounces of cream cheese and 3/4 cup of powdered sugar. Then, add in 3/4 cup of creamy peanut butter, 2 tablespoons of milk and 1/4 cup chopped peanuts.
Mix the whipped cream and the cooled marshmallow cream together…
Fold the mixture into the peanut butter filling…
Spoon the filling into the piecrust, smoothing out the top. Refrigerate.
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.
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