Fluffernutter Pie
Fluffernutter Pie is SO EASY! A creamy peanut butter and marshmallow fluff filling with a crunchy cookie crust makes an irresistible nostalgic dessert.
Equipment
- 9-inch Pie Dish
- Food processor or rolling pin
- Mixing Bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 11 ounces Nutter Butter cookies or shortbread cookies, graham crackers, or Golden Oreos for the crust
- 0.5 cup salted butter melted
- 8 ounces cream cheese softened
- 0.33 cup granulated sugar
- 2 cups marshmallow fluff divided
- 1.5 cups creamy peanut butter
- 8 ounces Cool Whip divided
- 2 tablespoons powdered sugar
- 0.33 cup mini marshmallows
- 6 Nutter Butter cookies crumbled, to sprinkle on top
Instructions
- Start by crushing your choice of 11 ounces of Nutter Butter cookies, shortbread cookies, graham crackers, or Golden Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Transfer the crumbs to a bowl and mix in 1/2 cup melted salted butter until the mixture resembles wet sand. Press the crust evenly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat 8 ounces of softened cream cheese with 1/3 cup granulated sugar until smooth and creamy. Add 1 1/2 cups creamy peanut butter and continue beating until the mixture is well incorporated and fluffy. Next, add 1 cup of the marshmallow fluff and mix thoroughly until smooth and combined.
- Gently fold 4 ounces (half) of the Cool Whip into the peanut butter mixture using a rubber spatula. Then fold in 1/3 cup mini marshmallows to add a delightful chewiness to the filling. Be careful to fold gently to maintain the airy texture.
- Remove the crust from the refrigerator and spoon the peanut butter filling into the crust. Smooth the top evenly with a spatula. In a separate bowl, whip the remaining 4 ounces of Cool Whip with 2 tablespoons powdered sugar until fluffy. Dollop or pipe the remaining 1 cup marshmallow fluff on top of the pie, then spread or swirl it around to create a decorative, cloud-like topping. Finally, spread the sweetened Cool Whip over the fluff layer.
- Sprinkle the top of the pie with crumbled Nutter Butter cookies for a crunchy and visually appealing finish. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the filling to set beautifully.
Notes
- Always soften cream cheese to room temperature before mixing to avoid lumps.
- Fold the marshmallow fluff and Cool Whip gently to maintain a light, airy texture.
- Chill the crust before adding filling to prevent crumbling when slicing.
- Substitute Cool Whip with homemade whipped cream for a fresher taste.
- Freeze leftovers without the crumbled cookie topping for up to 1 month.