Fluffernutter Pie is a no-bake dessert made with a soft and smooth marshmallow filling topped with creamy peanut butter, all in a graham cracker crust. It’s another delightful addition to my list of fluffernutter treats that started with my Fluffernutter Cookies!

Hand Holding White Plate with Fluffernutter Pie on It.

Ingredients & Substitutions

Crust: When testing this pie, the graham cracker crust was the most popular vote when it came to the crust. Make sure the melted butter completely coats the crumbs; you don’t want any of that left behind on the plate! You could also use a store-bought crust.

Heavy Cream: Look for heavy cream, also known as heavy whipping cream. This is a liquid with 36-40% fat and will be whipped up into a cream to use in the marshmallow filling.

Marshmallows: You will need 3 cups of mini marshmallows for the filling. Or, use about 24 regular-sized marshmallows.

Milk: For the creamiest filling, use whole milk. However, you could use milk with less fat, like 2%, but the filling may not be quite as creamy.

Peanut Butter: To go along with ultra creamy marshmallow filling, I used creamy peanut butter. But you could also use the crunchy variety for a nutty crunch to each bite.

Steps for Adding Marshmallow Filling and then Peanut Butter to Pie Crust to Make Fluffernutter Pie.

What Is A Fluffernutter?

A fluffernutter is a sandwich that is made with peanut butter and marshmallow creme (fluff) in between slices of white bread. The combination of marshmallows and peanut butter is perfect for more than just sandwiches, for sure! In fact, once I tasted the cookies, I went ahead with Fluffernutter Bars, Fudge, and Fluffernutter Rice Krispie Bars! And now, I added this no-bake dessert!

Cut Into Fluffernutter Pie with Three Pieces Removed and One Left in the Pie Plate and a Spatula.

Can I Make Fluffernutter Pie Into Individual-Sized Portions?

Sure! A cute way to serve fluffernutter pie would be to make it into smaller portions. You could use ramekins, special bowls, small pie tins, or even a muffin tin! Just make sure they are suitable for assembling and chilling the dessert. Simply divide the crust evenly between your choice of serving vessels. Then top with the marshmallow filling and melted peanut butter. Chill the desserts in the refrigerator until set.

Fork Taking Bite from One Piece of Fluffernutter Pie on White Plate.

How To Store Fluffernutter Pie

Store fluffernutter pie in the refrigerator, covered. It will last up to 3-4 days.

Whole Fluffernutter Pie From Overhead on a White Counter with White Plates.
5 from 1 vote

Fluffernutter Pie

Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Fluffernutter Pie is a no-bake dessert made with a soft and smooth marshmallow filling topped with creamy peanut butter, all in graham cracker crust. It's another delightful addition to my list of fluffernutter treats!





  • ½ cup (129 g) creamy peanut butter, melted



  • To a saucepan over low heat, add marshmallows and milk. Stir constantly until the marshmallows are melted and the mixture is combined. Remove from heat and let cool completely (about 30 minutes).
  • While the marshmallow is cooling, add heavy cream to a mixing bowl. Using an electric mixer, start mixing at the lowest speed, and then gradually increase the speed to medium until the cream starts to get thicker (soft peaks). (The gradual progression prevents you from spraying yourself with cream.)
  • Gently fold in the cooled marshmallow mixture. Set aside while you prepare the crust.


  • In a small bowl, combine graham cracker crumbs and melted butter. Make sure to get every crumb coated with butter.
  • Pour the crumbs into a deep 9-inch pie pan, pressing it into the bottom and up the sides.
  • Evenly spoon the marshmallow mixture over the crust.
  • Put the melted peanut butter into a pastry bag (or a plastic zipper bag with a corner cut off). Drizzle the peanut butter across the top of the marshmallow mixture. (Or you can carefully spread it with a kitchen knife.) Gently spread it out into an even layer.
  • Chill the pie in the refrigerator for 2 hours (or until set), up to overnight. Serve chilled.


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What the Test Kitchen had to say about this recipe:


Another fluffernutter dessert winner! The combination of marshmallows and peanut butter has been my new favorite sweet treat combination. Plus, this super creamy dessert is perfect for summertime since it is a no-bake pie!


You'll enjoy this if you are a fan of fluffernutter recipes! This pie is airy, fluffy and smooth. The graham cracker crust adds a nice texture to the whole pie. A delicious, light-tasting, and no-bake pie!


If you're a fluffernutter fan, this is for you! The filling is airy and smooth, and the creamy peanut butter makes a perfect balance.


Fluffernutter for the win! Peanut butter is delicious, marshmallows are delicious, and the buttery graham crust is delicious so obviously putting it together is a delicious dessert!! Must try for peanut butter lovers.


This pie really surprised me! I didn't expect to be so delighted by it. It's not super sweet. Just the right balance of sweet and then salty with the peanut butter topping!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi AMANDA,
    I plan to try it!! CAN’T WAIT!! 😊👍
    Do you have a recipie similar to this one, but more like a SMORE PIE!?? My family loves SMORES!! ❤️

  2. This is so interesting and I will make it.
    I copied your recipe down as I intend wanted to keep it.
    Really sounds delicious.

  3. This is so interesting and I will make it.
    I copied your recipe down as I intend wanted to keep it.
    Really sounds delicious and I’m
    anxious to try it.
    Thank you, all your recipes look so

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