A fun take on the classic fluffernutter combination – peanut butter and marshmallow. This no-bake pie is a family favorite. A crunchy rice cereal treat crust filled with a luscious and smooth peanut butter mousse.

Fluffernutter Pie

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Yield: 8-10 slices

Fluffernutter Pie

Ingredients

    For the Crust:
  • 4 tablespoons butter
  • 1 1/4 cups mini marshmallows
  • pinch salt
  • 1/2 teaspoon vanilla
  • 2 1/2 cups crisp rice cereal
  • For the Filling:
  • 2 cups heavy whipping cream
  • 1 cup smooth peanut butter
  • 4 ounces cream cheese, room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla

Directions

Melt butter in medium saucepan over medium heat. Add marshmallows and stir until completely melted. Remove from heat and add salt and vanilla. Stir in cereal and coat until combined.

Transfer to lightly buttered pie plate and press into bottom and up sides. Set aside.

To make filling, whip the cream using electric mixer to stiff peaks. Transfer to another bowl and set aside.

Add peanut butter and cream cheese to bowl of mixer. Using paddle attachment, beat until completely smooth. Add sugar and vanilla.

Gently fold 1/3 of cream into peanut butter mixture. Mix until lightened. Fold in remaining cream. Pour into crust and chill for at least 2 hours or until ready to serve.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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