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Fluffernutter Pie No Bake

Featured in Bake Something Special.

This Fluffernutter Pie is a rich and creamy dessert inspired by the classic sandwich. It’s made with a buttery peanut butter cookie crust, a decadent peanut butter and marshmallow filling, and topped with mini marshmallows and crumbled cookies. Best of all, it’s a no-bake recipe that requires minimal effort but delivers maximum deliciousness. Perfect for family gatherings, parties, or just satisfying your peanut butter craving. Refrigerate for 6 hours or overnight and let the flavors meld together for a heavenly treat!
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Rose
Updated on Wed, 12 Mar 2025 15:26:08 GMT
Fluffernutter Pie Pin it
Fluffernutter Pie | lovelylifewithrose.com

A heavenly combination of peanut butter and marshmallow cream comes together in this indulgent no-bake Fluffernutter Pie. Built on a foundation of crushed Nutter Butter cookies, this dessert transforms the beloved sandwich classic into a spectacular pie that will have everyone asking for seconds.

I've made this pie countless times for family gatherings, and it never fails to spark joy around the table. My nieces particularly love helping with the marshmallow topping, though I've learned to keep extra marshmallows handy as quite a few tend to disappear during assembly.

Essential Ingredients and Selection Tips

  • Nutter Butter Cookies: Creates the perfect peanutty base; must be finely crushed for proper crust formation
  • Cream Cheese: Use full-fat, room temperature for the smoothest texture
  • Marshmallow Fluff: Provides that signature fluffy texture; avoid generic brands
  • Creamy Peanut Butter: Choose commercial brands like Jif or Skippy for consistent results
  • Cool Whip: Stabilizes the filling; can substitute with homemade whipped cream

Step-by-Step Instructions

Step 1: Prepare the Crust
Process cookies until finely ground. Mix with melted butter until evenly moistened. Press firmly into pie dish and freeze.
Step 2: Create the Filling
Beat cream cheese until smooth. Add sugar and marshmallow fluff. Incorporate peanut butter until well combined. Fold in whipped topping carefully.
Step 3: Layer and Chill
Spread filling in prepared crust. Top with marshmallow-whipped cream mixture. Refrigerate for proper setting.

Growing up, peanut butter was a staple in our house. My grandmother would make peanut butter sandwiches with a drizzle of honey, which inspired my love for peanut butter desserts. This pie brings back those sweet memories while creating new ones.

Storage and Make-Ahead Tips

  • Keeps beautifully in the refrigerator for up to 5 days
  • Can be frozen for up to 3 months (minus toppings)
  • Thaws perfectly when transferred to the fridge overnight

I've experimented with countless variations of this recipe, but this version consistently delivers the perfect balance of flavors and textures. It's become my go-to dessert for special occasions, and I'm confident it will become yours too.

Frequently Asked Questions

→ What is Fluffernutter Pie?
Fluffernutter Pie is a dessert inspired by the fluffernutter sandwich, made with peanut butter, marshmallow fluff, and a cookie crust.
→ Can I use a different crust?
Yes, you can use graham crackers, shortbread cookies, or Golden Oreos instead of peanut butter cookies for the crust.
→ How long does the pie need to chill?
The pie should chill for at least 6 hours or overnight for the best flavor and texture.
→ Can I use homemade whipped cream?
Yes, you can substitute Cool Whip with homemade whipped cream by beating heavy cream with powdered sugar until stiff peaks form.
→ How do I store the leftover pie?
Store leftovers in the refrigerator for up to 5 days or freeze it for up to 3 months. Remove any toppings before freezing.

Fluffernutter Pie Recipe

Easy no bake Fluffernutter Pie with marshmallow and peanut butter.

Prep Time
25 Minutes
Cook Time
~
Total Time
25 Minutes
By: Rose

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Crust Ingredients

01 11 ounces of Nutter Butter Cookies or alternatives like shortbread, graham crackers, or Golden Oreos
02 ½ cup of salted butter, melted

→ Filling Ingredients

03 8 ounces of cream cheese, softened
04 ⅓ cup of granulated sugar
05 2 cups of marshmallow fluff, divided
06 1 ½ cups of creamy peanut butter
07 8 ounces of Cool Whip, divided (can substitute with homemade whipped cream; see notes)
08 2 tablespoons of powdered sugar

→ Topping Ingredients

09 ½ cup of mini marshmallows
10 6 Nutter Butter cookies, crumbled

Instructions

Step 01

Use a blender or food processor to crush the cookies into fine crumbs. In a large mixing bowl, stir together the crushed cookies and melted butter until well combined. Press the mixture into a 9-inch deep dish pie pan, covering the bottom and sides evenly. Place the prepared crust in the freezer to firm up while preparing the filling.

Step 02

In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and one cup of the marshmallow fluff until smooth. Add the peanut butter and continue mixing until the ingredients are fully blended. In a separate bowl, fold the powdered sugar into half of the Cool Whip. Gently fold this whipped mixture into the peanut butter filling. Spread the filling evenly over the chilled crust. Cover with plastic wrap and refrigerate for 30 minutes.

Step 03

Fold the remaining cup of marshmallow fluff into the remaining Cool Whip to create a fluffy topping. Spread this layer over the chilled pie filling. Cover again and refrigerate the pie for at least 6 hours or overnight to set completely.

Step 04

Scatter the mini marshmallows evenly over the pie. Microwave the remaining peanut butter in a microwave-safe bowl for about 30 seconds, stir until smooth, and let cool slightly before drizzling over the marshmallows. Sprinkle the crumbled cookies over the top for a crunchy finish. Serve immediately or keep chilled until ready to enjoy.

Notes

  1. Store the pie in the refrigerator for up to 5 days by covering it with plastic wrap or placing slices in an airtight container.
  2. For freezing, remove cookie toppings as they may lose texture. Wrap the pie in plastic wrap and foil or store individual slices in airtight containers. It keeps well for up to 3 months.
  3. To substitute Cool Whip with homemade whipped cream, beat 2 cups of chilled heavy cream with ¾ cup powdered sugar on medium speed until stiff peaks form.

Tools You'll Need

  • Blender or food processor
  • Mixing bowls
  • 9-inch deep dish pie pan
  • Microwave-safe bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains peanuts
  • Contains dairy
  • Contains gluten (can vary by cookie selection; use gluten-free cookies if needed)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 680
  • Total Fat: 43 g
  • Total Carbohydrate: 69 g
  • Protein: 13 g