Fluffernutter Pie
Fluffernutter Pie is a no-bake dessert made with a soft and smooth marshmallow filling topped with creamy peanut butter, all in graham cracker crust. It's another delightful addition to my list of fluffernutter treats!
Prep Time15 minutes mins
Chilling Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Dessert
Keyword: Fluffernutter Pie
Servings: 8 pieces
Calories: 485kcal
Author: Amanda Rettke--iambaker.net
Topping
- ½ cup (129 g) creamy peanut butter, melted
Filling
To a saucepan over low heat, add marshmallows and milk. Stir constantly until the marshmallows are melted and the mixture is combined. Remove from heat and let cool completely (about 30 minutes).
While the marshmallow is cooling, add heavy cream to a mixing bowl. Using an electric mixer, start mixing at the lowest speed, and then gradually increase the speed to medium until the cream starts to get thicker (soft peaks). (The gradual progression prevents you from spraying yourself with cream.)
Gently fold in the cooled marshmallow mixture. Set aside while you prepare the crust.
Crust
In a small bowl, combine graham cracker crumbs and melted butter. Make sure to get every crumb coated with butter.
Pour the crumbs into a deep 9-inch pie pan, pressing it into the bottom and up the sides.
Evenly spoon the marshmallow mixture over the crust.
Put the melted peanut butter into a pastry bag (or a plastic zipper bag with a corner cut off). Drizzle the peanut butter across the top of the marshmallow mixture. (Or you can carefully spread it with a kitchen knife.) Gently spread it out into an even layer.
Chill the pie in the refrigerator for 2 hours (or until set), up to overnight. Serve chilled.
Serving: 1piece | Calories: 485kcal