Indulge in this delightful No-Bake Fluffernutter Pie—a creamy marshmallow filling topped with smooth peanut butter, all nestled in a buttery graham cracker crust. This irresistible dessert is a must-try for fans of the classic fluffernutter combination, and it’s a perfect addition to your no-bake dessert repertoire!
Ingredients & Substitutions
Crust
Graham Cracker Crust: The buttery graham cracker crust complements the sweet filling perfectly. Ensure the melted butter thoroughly coats all the graham cracker crumbs for the best texture. You can also use a store-bought crust for convenience.
Filling
Heavy Cream (Heavy Whipping Cream): Look for heavy cream with 36-40% fat content. This will be whipped into a luscious cream for the marshmallow filling.
Marshmallows: You’ll need 3 cups (150 g) of mini marshmallows. Alternatively, about 24 regular-sized marshmallows will work.
Milk: Whole milk is preferred for the creamiest filling. You can substitute with 2% milk, but the filling may be slightly less creamy.
Topping
Peanut Butter: Creamy peanut butter adds a smooth, rich layer on top of the marshmallow filling. For added texture, you can use crunchy peanut butter to introduce a nutty crunch in every bite.
What Is a Fluffernutter?
A fluffernutter is a classic American sandwich made with peanut butter and marshmallow creme (also known as marshmallow fluff) spread between two slices of white bread. The combination of sweet marshmallow and savory peanut butter is a nostalgic favorite and has inspired various desserts like this delectable pie.
Can I Make Individual-Sized Fluffernutter Pies?
Absolutely! Creating individual portions is a fun and convenient way to serve this dessert. Use ramekins, small pie tins, special bowls, or even a muffin tin to assemble mini fluffernutter pies. Simply divide the crust, filling, and topping evenly among your chosen vessels. Chill as directed and enjoy personalized servings of this delightful treat.
How to Store Fluffernutter Pie
- Refrigeration: Store the pie covered in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: While the texture may change slightly, you can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Ingredients
Filling
- 3 cups (150 g) mini marshmallows
- ½ cup (120 g) whole milk
- 1½ cups (360 g) heavy cream
Crust
- 1½ cups (130 g) graham cracker crumbs (about 10-12 graham cracker sheets, crushed)
- ½ cup (1 stick / 115 g) unsalted butter, melted
Topping
- ½ cup (130 g) creamy peanut butter, melted
Instructions
Filling
Melt Marshmallows:
- In a saucepan over low heat, combine 3 cups (150 g) mini marshmallows and ½ cup (120 g) whole milk.
- Stir constantly until the marshmallows are fully melted and the mixture is smooth.
- Remove from heat and let it cool completely, about 30 minutes.
Whip Heavy Cream:
- While the marshmallow mixture cools, add 1½ cups (360 g) heavy cream to a mixing bowl.
- Using an electric mixer, start on the lowest speed and gradually increase to medium speed.
- Whip until the cream forms soft peaks. This gradual increase prevents splattering.
Combine Cream and Marshmallow Mixture:
- Gently fold the cooled marshmallow mixture into the whipped cream until fully incorporated.
- Set aside while you prepare the crust.
Crust
Prepare Crust:
- In a small bowl, mix 1½ cups (130 g) graham cracker crumbs with ½ cup (115 g) melted unsalted butter.
- Ensure every crumb is thoroughly coated with butter for the best texture.
Form Crust in Pie Pan:
- Press the crumb mixture evenly into the bottom and up the sides of a deep 9-inch (23 cm) pie pan.
- Use the back of a spoon or a flat-bottomed glass to compact the crust firmly.
Add Filling:
- Evenly spoon the marshmallow filling over the prepared crust, smoothing the top with a spatula.
Topping
Add Peanut Butter Topping:
- Melt ½ cup (130 g) creamy peanut butter in the microwave in 15-20 second intervals until smooth and pourable.
- Transfer the melted peanut butter to a pastry bag or a plastic zipper bag with a corner snipped off.
- Drizzle the peanut butter over the top of the marshmallow filling.
- Alternatively, you can carefully spread the melted peanut butter over the filling using a knife or spatula.
Chill the Pie:
- Place the pie in the refrigerator and chill for at least 2 hours, or until set.
- For best results, you can chill it overnight.
Serve
Serving Suggestion:
- Serve the pie chilled.
- For a decorative touch, you can sprinkle chopped peanuts or mini marshmallows on top before serving.
Enjoy this luscious No-Bake Fluffernutter Pie, a delightful combination of creamy marshmallow and rich peanut butter that’s sure to satisfy your sweet tooth!
