Fluffernutter Pie Recipe (Print Version)
# 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:
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.
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.
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.
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:
01 -
Store the pie in the refrigerator for up to 5 days by covering it with plastic wrap or placing slices in an airtight container.
02 -
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.
03 -
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.