Description
Fluffernutter Pie is a creamy, no-bake dessert that combines smooth peanut butter, fluffy marshmallow creme, and whipped topping in a crunchy graham cracker crust. It’s an easy-to-make Americana sweet treat perfect for parties or a quick indulgence, requiring minimal prep and refrigeration to set.
Ingredients
Scale
Crust
- 1 pre-made graham cracker crust (9-inch)
Filling
- 1 cup creamy peanut butter
- 1 (8-ounce) package cream cheese, softened
- 1 (7-ounce) jar marshmallow creme (Fluff)
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping (such as Cool Whip)
Optional Garnishes
- ¼ cup chopped roasted peanuts
- Mini marshmallows
- Peanut butter drizzle (melted)
Instructions
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, ensuring no lumps remain for a silky texture.
- Add Marshmallow and Vanilla: Stir in the marshmallow creme and vanilla extract, beating again until the mixture is thoroughly combined and fluffy.
- Fold in Whipped Topping: Gently fold the whipped topping into the peanut butter mixture, careful not to overmix, until the filling is light and airy.
- Assemble the Pie: Spoon the filling evenly into the pre-made graham cracker crust, spreading and smoothing the top with a spatula for an even surface.
- Garnish (Optional): Sprinkle chopped peanuts, mini marshmallows, or drizzle with melted peanut butter on top for added texture and flavor.
- Chill to Set: Cover the pie and refrigerate for at least 4 hours, allowing it to firm up and the flavors to meld.
- Serve: Slice and serve chilled for a cool, creamy dessert experience.
Notes
- For a homemade crust, combine 1½ cups crushed graham crackers with ¼ cup sugar and 6 tablespoons melted butter, press into a pie pan, and bake at 350°F for 10 minutes. Let it cool before filling.
- This pie can also be frozen and served as an ice cream-style dessert for a unique twist.
