Fluffernutter Pie
No-bake Fluffernutter pie with creamy peanut butter, marshmallow fluff, and a Nutter Butter cookie crust.
Equipment
- Food Processor
- 9-inch deep-dish pie pan
- Mixing Bowls
- Spatula
- Microwave-safe Bowl
Ingredients
Ingredients
- 11 ouncesNutter Butter Cookiesor shortbread cookies graham crackers or Golden Oreos
- 1/2 cupsalted buttermelted
- 8 ouncescream cheesesoftened
- 1/3 cupgranulated sugar
- 2 cupsmarshmallow fluffdivided
- 1 1/2 cupscreamy peanut butter
- 8 ouncesCool Whipdivided see notes for using homemade whipped cream
- 2 tablespoonspowdered sugar
- 1/2 cupmini marshmallows
- 6 Nutter Butter cookiescrumbled
Instructions
Instructions
- Place 11 ounces Nutter Butter cookies (or substitute) in a food processor or a sealed plastic bag and crush into fine crumbs. Transfer crumbs to a large bowl and stir in ½ cup salted butter, melted, until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie pan to form an even crust. Place the crust-lined pan in the freezer to set while you make the filling.
- In a large bowl, beat together 8 ounces softened cream cheese and ⅓ cup granulated sugar until smooth and no lumps remain.
- Add 1 cup of the marshmallow fluff to the cream cheese mixture and beat until combined.
- Add 1 cup of the creamy peanut butter to the bowl and beat until the mixture is smooth and fully combined.
- In a separate small bowl, stir 2 tablespoons powdered sugar into 4 ounces of the Cool Whip until smooth. Gently fold this Cool Whip mixture into the peanut butter–cream cheese mixture until just combined.
- Transfer the filling into the chilled crust and smooth the top with a spatula. Cover tightly and refrigerate for 30 minutes to help the filling set.
- In a clean bowl, fold the remaining 1 cup marshmallow fluff into the remaining 4 ounces Cool Whip until smooth and uniform.
- Spread the marshmallow–Cool Whip mixture over the chilled filling in an even layer. Cover the pie tightly and refrigerate for at least 6 hours or overnight.
- When ready to finish the pie, scatter ½ cup mini marshmallows evenly over the top.
- Place the remaining ½ cup creamy peanut butter in a small microwave-safe bowl and microwave for about 30 seconds. Stir until pourable and let cool slightly (just until it thickens slightly but is still drizzleable), then drizzle over the mini marshmallows.
- Sprinkle the 6 crumbled Nutter Butter cookies over the top. Cover and refrigerate until ready to serve, or serve immediately.
Notes
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.
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.