If you have a sweet tooth and love nostalgic flavors, you are going to fall head over heels for this Fluffernutter Pie Recipe. It’s a dreamy combination of fluffy marshmallow cream, rich peanut butter, and a buttery graham cracker crust that all come together to create a dessert that’s as fun to make as it is to eat. Whether you’re planning a casual gathering or just want to treat yourself, this pie brings warm, comforting flavors with a playful twist that’s impossible to resist.

Ingredients You’ll Need

A two-step image showing a clear glass pie dish with a thick, crumbly golden brown crust at the base and sides. In the first step, a generous layer of white, fluffy cream filling is being spread evenly with a spatula held by a woman's hand. In the second step, a smooth, light brown caramel or peanut butter layer is being spread evenly on top of the white cream layer with a spatula held by a woman's hand. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Fluffernutter Pie Recipe shines because of its simple yet essential ingredients. Each one plays a special role: creamy peanut butter adds depth, marshmallows create that signature fluffiness, and the graham cracker crust provides the perfect crisp contrast and nostalgic crunch.

3 cups mini marshmallows: These are key to achieving a light and airy filling that melts in your mouth.
½ cup whole milk: Helps melt the marshmallows smoothly without diluting flavor.
1 ½ cups heavy cream: Whipped to soft peaks to add richness and fluffy volume to the pie.
1 ½ cups graham cracker crumbs: Forms a sturdy yet tender base that brings that classic, beloved flavor.
½ cup unsalted butter, melted: Binds the graham cracker crumbs beautifully for a perfect crust texture.
½ cup creamy peanut butter, melted: Drizzled on top for that iconic peanut butter punch that defines a fluffernutter.

How to Make Fluffernutter Pie Recipe

Step 1: Prepare the Marshmallow Filling

Start by melting the mini marshmallows with whole milk in a saucepan over low heat. Stir constantly so the marshmallows dissolve evenly and the mixture becomes smooth and glossy. Once melted, it’s important to let this cool completely. This ensures when you fold it into the whipped cream, the texture stays light and fluffy without melting the cream prematurely.

Step 2: Whip the Heavy Cream to Soft Peaks

While the marshmallow mixture cools, whip the heavy cream using an electric mixer. Begin on a low speed to avoid splattering, and then gradually increase to medium as the cream thickens. You want to reach soft peaks stage where the cream holds a shape but is still light enough to incorporate airiness into the filling perfectly.

Step 3: Combine the Filling

Gently fold the cooled marshmallow mixture into the whipped cream. Folding is key here; you want to maintain as much of the airy texture as possible, so be patient and careful rather than mixing vigorously. This blend will form your sweet, fluffy pie filling that’s irresistible to taste.

Step 4: Make the Graham Cracker Crust

Mix the graham cracker crumbs with melted butter until every crumb is thoroughly coated. Press this mixture firmly into the bottom and up the sides of a deep 9-inch pie pan. This pressed crust provides a delicious caramelized crunch that pairs perfectly with the light filling.

Step 5: Assemble the Pie

Spoon the marshmallow and cream filling evenly over the prepared crust. Next, drizzle the melted peanut butter over the top. Using a pastry bag (or a simple plastic zipper bag with a small corner cut off), create an even decorative layer by spreading the peanut butter gently. This topping adds a creamy, nutty finish that is the hallmark of this Fluffernutter Pie Recipe.

Step 6: Chill the Pie

Place the assembled pie in the refrigerator to chill for at least 2 hours or preferably overnight. This chilling step is essential to allow the filling to set properly for clean slices and to let all the flavors meld beautifully.

How to Serve Fluffernutter Pie Recipe

A round pie with a crumbly light brown crust lines the edge of a clear glass pie dish placed on a white marbled surface. Inside, the bottom layer is creamy white, topped by a smooth light brown layer spread evenly across the top. A slice is taken out, with a metal spatula having a white handle resting under that slice inside the dish. On top of the pie near the gap are small white marshmallows and some chopped peanuts scattered. In the background, a white plate holds a slice of the same pie with a silver fork beside it, all on a white cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the whimsy and flavor by adding a few garnishes such as chopped peanuts for crunch, a sprinkle of mini marshmallows for extra fluff, or even a drizzle of chocolate sauce to complement the peanut butter. These touches not only elevate the look but add layers of texture and taste.

Side Dishes

Since this pie is rich and indulgent, serving it alongside simple fruits like fresh strawberries or apple slices can provide a refreshing balance. A light cup of coffee or a cold glass of milk also pairs wonderfully, cutting through the sweetness and making each bite even more enjoyable.

Creative Ways to Present

For celebrations, serve slices in clear glass dishes to showcase the layers. You can also make individual mini versions in small jars or ramekins, giving your guests a personal Fluffernutter Pie experience. Adding edible flowers or festive toppings can turn this humble dessert into a show-stopper for any occasion.

Make Ahead and Storage

Storing Leftovers

Fluffernutter Pie keeps best when stored in the refrigerator, tightly covered with plastic wrap or stored in an airtight container. Leftovers should remain fresh and delicious for up to 3 days, giving you plenty of time to savor every delightful bite.

Freezing

If you want to prepare this pie in advance, freezing is possible but with caution. Wrap the pie securely and freeze for up to one month. Thaw it overnight in the refrigerator before serving to preserve the airy texture without sogginess.

Reheating

Because this pie is mainly a chilled, no-bake delicacy, it shouldn’t be reheated. Serve it cold and fresh from the fridge to enjoy the best texture and flavors. Warm it up, and you risk melting the fluffy filling and losing the appeal that makes this Fluffernutter Pie Recipe so special.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter can add delightful texture that contrasts nicely with the smooth marshmallow filling, just be mindful it may affect drizzling and spreading consistency slightly.

Is there a substitute for heavy cream?

While heavy cream is crucial for whipping into soft peaks, you could try chilled coconut cream for a dairy-free alternative. The texture might vary but it works well for a similar fluffy effect.

Can this pie be made gluten-free?

Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or your favorite gluten-free cookie crumbs for the crust without sacrificing flavor.

What is the best way to melt peanut butter for the topping?

Microwaving peanut butter in short bursts, stirring in between, is quick and effective. Be careful not to overheat it to avoid separating the oils and solids.

How do I prevent the whipped cream from deflating when folding in marshmallows?

Make sure the marshmallow mixture is completely cooled before folding, and fold gently using a spatula with slow, sweeping motions to maintain that light, airy texture.

Final Thoughts

Making this Fluffernutter Pie Recipe feels like wrapping yourself in a cozy, nostalgic hug from childhood with every bite. It’s easy, fun, and incredibly rewarding to whip up a dessert that brings together simple ingredients into something so special. I can’t wait for you to try it and share it with your loved ones—because this pie is pure joy on a plate.

Fluffernutter Pie Recipe

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Fluffernutter Pie is a delightful no-bake dessert combining a buttery graham cracker crust with a light, fluffy marshmallow and heavy cream filling, topped with a smooth layer of melted peanut butter. This creamy, sweet treat is perfect for peanut butter lovers and marshmallow fans alike, offering an easy yet impressive pie to chill and serve at any gathering.

Author: Linda
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 2 hours 25 minutes
Yield: 8 servings
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

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Instructions

Prepare the filling: Place mini marshmallows and whole milk in a saucepan over low heat. Stir constantly until the marshmallows fully melt and combine with the milk into a smooth mixture. Remove from heat and let the mixture cool completely, about 30 minutes.
Whip the cream: While the marshmallow mixture cools, pour the heavy cream into a mixing bowl. Using an electric mixer, start beating at the lowest speed, gradually increasing to medium until soft peaks form. This gradual increase prevents splattering of the cream.
Combine mixtures: Gently fold the cooled marshmallow mixture into the whipped cream, incorporating it thoroughly without deflating the cream. Set this filling aside.
Make the crust: In a small bowl, mix the graham cracker crumbs with the melted butter, ensuring all crumbs are coated evenly.
Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch deep pie pan to create an even crust layer.
Add the filling: Spoon the prepared marshmallow and cream mixture evenly over the graham cracker crust, spreading gently to smooth the surface.
Prepare and apply topping: Place the melted peanut butter into a pastry bag or a plastic zipper bag with a corner cut off. Drizzle the peanut butter evenly over the top of the filling. Alternatively, spread the melted peanut butter carefully with a kitchen knife to form an even layer.
Chill the pie: Refrigerate the pie for at least 2 hours, or until set. It can be chilled overnight for best results.
Serve: Remove from the refrigerator and serve chilled for a deliciously creamy and sweet dessert.

Notes

Ensure the marshmallow mixture is completely cooled before folding into whipped cream to maintain the light texture.
You can adjust the amount of peanut butter topping to taste or swap creamy peanut butter for natural if preferred.
The crust can be made ahead of time and kept chilled for convenience.
For a vegan or dairy-free version, substitute heavy cream and milk with plant-based alternatives and use vegan marshmallows.
Handle the whipped cream gently when folding to avoid deflating it and keeping the filling fluffy.