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Fluffernutter Pie Recipe

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4.3 from 24 reviews

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.

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 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.
  2. 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.
  3. Combine mixtures: Gently fold the cooled marshmallow mixture into the whipped cream, incorporating it thoroughly without deflating the cream. Set this filling aside.
  4. Make the crust: In a small bowl, mix the graham cracker crumbs with the melted butter, ensuring all crumbs are coated evenly.
  5. 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.
  6. Add the filling: Spoon the prepared marshmallow and cream mixture evenly over the graham cracker crust, spreading gently to smooth the surface.
  7. 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.
  8. Chill the pie: Refrigerate the pie for at least 2 hours, or until set. It can be chilled overnight for best results.
  9. 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.

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