Description
Fluffernutter Pie is a delicious no-bake dessert featuring a smooth marshmallow and milk filling folded into whipped cream, all nestled in a buttery graham cracker crust and topped with creamy melted peanut butter. This light and creamy pie is perfect for peanut butter and marshmallow lovers seeking a sweet, easy-to-make treat that requires no oven time.
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
- Prepare the Filling: Place mini marshmallows and whole milk in a saucepan over low heat. Stir constantly until the marshmallows melt and the mixture combines smoothly. Remove from heat and allow this marshmallow mixture to cool completely, which takes about 30 minutes.
- Whip the Cream: While the marshmallow mixture cools, pour the heavy cream into a mixing bowl. Using an electric mixer, begin whipping at the lowest speed, gradually increasing to medium speed until soft peaks form. This gradual increase helps avoid splattering.
- Combine Filling Components: Gently fold the cooled marshmallow mixture into the whipped cream until fully incorporated. Set this filling aside as you prepare the crust.
- Make the Crust: In a small bowl, combine graham cracker crumbs with the melted unsalted butter, ensuring all crumbs are evenly coated. Press this crumb mixture firmly into the bottom and up the sides of a deep 9-inch pie pan to form an even crust.
- Assemble the Pie: Spoon the marshmallow cream filling evenly over the prepared crust, smoothing the top gently.
- Add the Peanut Butter 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 across the pie’s surface, then carefully spread it into an even layer using a kitchen knife if desired.
- Chill and Set: Refrigerate the assembled pie for at least 2 hours or until set. For best results, chill overnight. Serve the pie chilled for a creamy, refreshing dessert.
Notes
- Ensure the marshmallow mixture is completely cooled before folding into whipped cream to prevent deflating the cream.
- If you prefer a crunchier crust, consider baking the graham cracker crust briefly before assembling (not required for this no-bake recipe).
- The peanut butter topping can be substituted with peanut butter cups or chopped peanuts for added texture.
- For a more intense peanut flavor, mix a small amount of peanut butter into the filling before folding.
- Store leftover pie covered in the refrigerator for up to 3 days.
