If you love creamy no-bake desserts like my No-Bake Oreo Cheesecake, No-Bake Strawberry Jello Pie, Chocolate Peanut Butter Pie, and No-Bake Lemon Cream Cheese Pie, then get ready to meet your new favorite! This peanut butter fluff pie is a little bit like a no-bake cheesecake, but in addition to sweetened cream cheese, the filling is made with marshmallow fluff and creamy peanut butter. Whoa.
Basically, if you spent your childhood enjoying fluffernutter sandwiches, peanut butter fluff pie is the dessert for you!
And even if you're not a fluffernutter fan, I think you'll still love this no-bake pie. The sweet peanut butter and marshmallow flavors are balanced by the tangy cream cheese, and the graham cracker crust provides a perfect crumbly contrast in textures. Trust me on this one—give it a try! (This Texas Trash Pie is another crowd-pleaser.)
Go straight to the recipe: Peanut Butter Fluff Pie
To see the full ingredient quantities and full instructions, check out my original peanut butter fluff pie recipe!
Graham cracker pie crust – You can use a homemade pie crust if you'd like, or an Oreo crust.
Powdered sugar – Also known as confectioners' sugar.
Cream cheese – Let this soften to room temperature so it's easy to whip into a creamy filling.
Creamy peanut butter – Use any brand you like!
You can also go straight to the recipe: Peanut Butter Fluff Pie
Add the heavy cream and powdered sugar to the bowl of a stand mixer. Use the whisk attachment to whip the mixture into stiff peaks.
In another large mixing bowl, combine the cream cheese and granulated sugar; beat until the mixture is smooth. Beat in the marshmallow fluff, followed by the peanut butter. Once the mixture is smooth and well-combined, fold in the whipped cream.
Pour the filling into the pie crust and refrigerate for 3 to 4 hours, or until the filling has set.
Whip the heavy cream and powdered sugar as directed in the first step. Warm the peanut butter in the microwave for 20 to 30 seconds, or until it has a pourable consistency that can be drizzled over the pie.
Remove the pie from the refrigerator and pipe or spread the whipped cream over the top. Drizzle this with the peanut butter, then serve.
This pie can be stored wrapped in the fridge for up two to three days; because it's made with fresh whipped cream, it won't last quite as long as if it were made with whipped topping (Cool Whip). If you have leftovers, they can be transferred to an airtight container.
Peanut butter fluff pie can also be frozen for up to 3 months. Wrap it well before storing it in the freezer. Let the pie thaw in the refrigerator, then serve!