Easy Fluffernutter Pie Recipes

I made this Easy Fluffernutter Pie because apparently I enjoy combining childhood peanut-butter-and-marshmallow dreams with adult levels of sugar remorse. It’s basically a giant, slightly ridiculous s’more that pretends to be a dessert pie. Why it’s special: it leans into nostalgia, melts both hearts and marshmallows, and requires zero judgment about dessert portion control. Try it because life is short and someone should be brave enough to eat an entire slice with reckless abandon.

Once, I let my husband “help” by spooning peanut butter into the crust. He cheerfully mistook the measuring cup for a serving suggestion and added Enough. Peanut butter. To. The. Moon. The pie held together like a stubborn pet rock, and halfway through I had to pry a wedge free with a spatula and a level of negotiation usually reserved for toddlers at bedtime. Kids now think our house sells peanut butter by the jar-full. I learned two things: 1) never leave him unsupervised near a measuring utensil, and 2) you can always fix a too-dense filling with more marshmallow fluff (don’t @ me).

Time-Saving Hacks

– Use store-bought crust if you want to skip a break up with your mixer. I won’t judge; your hands will thank you.
– Swap homemade marshmallow from-scratch for jarred fluff when you’re already late to life. Nobody can taste your secrets through the sugar.
– Toast the top with a kitchen torch instead of broiling—quicker and you get to feel like a pro. If you don’t have a torch, annoy your oven’s broiler and stand guard like a hawk.

Serving Ideas

– Slice it with a sharp knife and serve with a glass of whole milk (or coffee if you’re pretending this is breakfast).
– Pair with salted caramel sauce if you enjoy living dangerously.
– Serve with wine if the kids drove you nuts; serve with juice if you want to maintain plausible deniability.
– For a party, cut into small squares and claim they’re “tasting portions.” We all know that’s a lie.

What to Serve It With

A simple side gets the job done: vanilla ice cream, a sprinkle of flaky sea salt, or some extra whipped cream to hide any imperfections. If you want to be extra, offer a small bowl of fresh berries to pretend this is “balanced.”

✔Tips & Mistakes

– Pan size: Yes, this pan is too small sometimes. If the pie overflows a little, call it “rustic.”
– Too-sticky filling: Pop it in the fridge for 20–30 minutes to set before slicing. Your knife (and dignity) will be grateful.
– Burned top: Nobody’s counting the seconds with the broiler on. Slice off the singed bits and call it “caramelized.”
– Too-sweet: Add a pinch of flaky sea salt on each slice to create tension and drama.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Also: keep it covered so the peanut butter doesn’t adopt the fridge’s other aromas. It’ll last 3–4 days if your family doesn’t aggressively snack.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try these:
– Use crunchy peanut butter for texture (and extra crunch-therapy).
– Almond or cashew butter for a fancy touch. People will assume you’re healthy.
– Chocolate-hybrid: swirl melted chocolate into the filling for a Reese’s homage.
– Gluten-free crust? Do it. Nobody will know unless you tell them.

Easy Fluffernutter Pie Recipes

Delicious and easy to make Fluffernutter pie with creamy peanut butter and fluffy marshmallow layers.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 package Graham cracker pie crust
• ▢ 0.5 cup Creamy peanut butter
• ▢ 1 cup Heavy whipping cream
• ▢ 1 cup Marshmallow fluff
• ▢ 0.25 cup Powdered sugar

Instructions

Preparation Steps

• In a mixing bowl, beat the heavy whipping cream until stiff peaks form.
• In a separate bowl, combine peanut butter and marshmallow fluff until smooth.
• Gently fold the whipped cream into the peanut butter mixture until combined.
• Spoon the mixture into the graham cracker pie crust and smooth the top.
• Refrigerate for at least 2 hours before serving.

Notes

For an extra treat, top with chocolate shavings or additional marshmallow fluff.