Fluffernutter Pie

5 from 1 vote

This decadent Fluffernutter Pie combines the richness of peanut butter with the sweetness of marshmallows in a crunchy peanut butter cookie crust. A no bake treat that is a dream come true for those who love the classic fluffernutter sandwich!

Course Dessert

Cuisine American

Keyword fluffernutter pie, fluffernutter pie recipe, peanut butter pie

Prep Time 25

Chill Time 6 30

Servings

Calories 680kcal

Author Trish - Mom On Timeout

Ingredients

11 ounces Nutter Butter Cookies or shortbread cookies, graham crackers or Golden Oreos
½ cup salted butter melted
8 ounces cream cheese softened
⅓ cup granulated sugar
2 cups marshmallow fluff divided
1 ½ cups creamy peanut butter
8 ounces Cool Whip divided, see notes for using homemade whipped cream
2 tablespoons powdered sugar
½ cup mini marshmallows
6 Nutter Butter cookies crumbled

Instructions

Crust

Crush the cookies in a food processor or blender. In a large bowl, combine the processed cookies with the melted butter and stir until the melted butter is evenly distributed.
11 ounces Nutter Butter Cookies, ½ cup salted butter
Press the mixture into the bottom and up the sides of a 9-inch deep dish pie pan.
Put the crust-lined pie pan in the freezer to set while you make the filling.

Filling

In a large bowl, beat together the cream cheese, granulated sugar, one cup of the marshmallow fluff. Add one cup of the creamy peanut butter and beat until combined.
8 ounces cream cheese, ⅓ cup granulated sugar, 2 cups marshmallow fluff, 1 ½ cups creamy peanut butter
In a separate bowl, fold the powdered sugar into 4 ounces of Cool Whip. Fold the cool whip mixture into the peanut butter mixture.
8 ounces Cool Whip, 2 tablespoons powdered sugar
Transfer the filling to the chilled pie crust and smooth the surface. Cover tightly with plastic wrap and refrigerate for 30 minutes.
Fold the remaining one cup marshmallow fluff into the remaining Cool Whip. Spread the marshmallow cream mixture over the chilled filling.
2 cups marshmallow fluff, 8 ounces Cool Whip
Cover the pie tightly with plastic wrap and refrigerate for at least 6 hours or overnight.

Serving

Scatter the mini marshmallows on top of the pie.
½ cup mini marshmallows
Place the remaining ½ cup of peanut butter in a small, microwave safe bowl and microwave for 30 seconds. Stir until it is a pourable consistency and let cool slightly before drizzling over the top of the marshmallows.
1 ½ cups creamy peanut butter
Scatter the crumbled Nutter Butters over the top. Cover and refrigerate until ready to serve or serve immediately.
6 Nutter Butter cookies

Notes

Storage Information

Refrigerator. Once the pie has fully chilled (for 6 hours or more), wrap it in a layer of plastic wrap. You can also put slices in a single layer in an airtight container. Store it in the refrigerator for up to 5 days.

Freezer. If you would like to freeze leftover pie (remove any cookie toppings as they tend to have a poor texture when frozen and thawed), pop it in the freezer to set up firmly for a few hours and then wrap it in a double layer of plastic wrap followed by a layer of foil. You can also arrange individual servings in a single layer in an airtight container. It will keep well in the freezer for up to 3 months. Make sure to put it in the fridge for a few hours to thaw before serving.

Substitutions: You can use whipped cream instead of Cool Whip in this recipe. Beat together 2 cups of chilled heavy cream with ¾ cup powdered sugar on medium speed until stiff peaks form.

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