Fluffernutter Pie is a no-bake dessert that translates the beloved New England sandwich into pie form, combining creamy peanut butter and airy marshmallow fluff layers on a buttered graham cracker crust. This chilled dessert requires no oven and comes together in under 15 minutes of active prep.
Delivery in as fast as one hour.*
Prices vary by store
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Spray a Suvie pan with cooking spray and line with aluminum foil so that the long edge of the foil extends over the edge of the pan. Spray foil. In a large bowl, stir together 4 tbsp melted butter, 1 cup graham cracker crumbs, and 1 pinch kosher salt until combined.
Transfer mixture to prepared pan and press into an even layer. Place pan in the bottom zone of Suvie. Input settings and cook now, rotating the pan halfway through cooking, and watching closely to avoid burning. Bottom Zone: Roast at 400°F for 10 minutes. Top Zone: None
Remove pan from Suvie and allow to cool while preparing the filling. In the bowl of a stand mixer fitted with a whisk attachment, combine ⅔ cup powdered sugar, ⅔ cup peanut butter, 4 oz cream cheese, 1 tbsp heavy cream, 1 tsp vanilla extract, and 1 pinch salt. Mix on low for 1 minute and then increase speed to medium-high and whip until fluffy, about 1 minute. Scrape mixture over cooled crust into an even layer.
Dollop 2 cups marshmallow fluff over the peanut butter layer and then spread into an even layer with a greased spoon. Cover pan and transfer to refrigerator or to Suvie set on refrigeration mode for 2 hours to set.
Remove pan from refrigerator, and lift out with foil sling. Sprinkle with ¼ cup chopped peanuts, cut into pieces, and serve.
Cover and refrigerate up to 3 days. Do not freeze. Slice with a hot, dry knife for clean cuts.
Yes. Assemble the pie, cover, and refrigerate up to 2 days before serving. Add the honey roasted peanut topping just before slicing to keep it crisp.
Yes. Crunchy peanut butter works well and adds texture to the filling layer. Mix and spread the same way.
Dip a sharp knife in hot water and wipe dry between cuts. This prevents the marshmallow layer from sticking and tearing.
Marshmallow fluff is key to this recipe's texture. Whipped whipping cream is not a true substitute but offers a lighter alternative if needed.
Keep refrigerated, covered, for up to 3 days. Do not freeze, as marshmallow fluff breaks down when thawed.
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