Fluffernutter Pie

Peanut Butter Marshmallow Cream Pie


For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tablespoons unsalted butter, melted

For the Filling:
1 cup creamy peanut butter
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup homemade marshmallow fluff or store-bought
1 cup heavy cream, whipped to stiff peaks

For Garnish:
Chopped peanuts
Additional marshmallow fluff


Prepare the Crust:
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling.

Make the Filling:
In a large mixing bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the marshmallow fluff and whipped cream until no streaks remain.
Spoon the filling into the prepared crust and smooth the top with a spatula.

Refrigerate the pie for at least 4 hours, or until set.
Garnish and Serve:
Before serving, garnish with additional marshmallow fluff and chopped peanuts.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Kcal: 480 kcal per serving | Servings: 8 servings


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