Print
Frozen Chocolate Fluffernutter (Peanut Butter Marshmallow) Pie. Creamy peanut butter, marshmallow frozen filling with a chocolate crust! - BoulderLocavore.com

Frozen Chocolate Fluffernutter (Peanut Butter Marshmallow) Pie

An elevated dessert inspired by the childhood favorite sandwich, the Fluffernutter. A chocolate cookie crust filled with creamy, peanut butter and marshmallow and frozen for a refreshing no-bake pie. It seriously cannot be beat!
Course Dessert
Cuisine American
Keyword fluffernutter pie, peanut butter chocolate pie
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours 20 minutes
Servings 10 One 9 ½ inch diameter 2 inch deep pie
Calories 428 kcal
Author Toni Dash

Ingredients

  • 3 cups gluten-free chocolate cookie crumbs* (2 pkgs of Glutino sandwich cookies)* or regular gluten cookies if not gluten-free
  • 6 tablespoons unsalted butter , melted (plus about a tablespoon unmelted for greasing the pie pan)
  • 35 large marshmallows (about ½ package; read the quantity on a package to be sure)
  • 1/2 cup half and half
  • ½ cup smooth peanut butter
  • 3/4 cups heavy whipping cream
  • Optional: Additional whipped cream , chopped peanuts and/or chocolate sauce to drizzle

Instructions

  1. Butter a deep dish pie pan with butter. Melt 6 tablespoons of butter.
  2. Add cookie crumbs to a mixing bowl with melted butter and stir to thoroughly coat the crumbs until they appear wet or shiny.
  3. Pour coated crumbs into prepared pie pan and distribute evenly around the bottom and sides of the pan. Using your fingers or a mixing spoon, press the crumbs into place creating a dense crust. Place in the freezer.
  4. In a heatproof metal bowl combine the marshmallows, half and half and peanut butter. Place over a pan of boiling water. Stirring often cook until all ingredients have melted and are a smooth consistency. Remove from heat.
  5. Beat heavy cream until stiff peaks form. Fold/stir the whipped cream into the peanut butter-marshmallow mixture until fully combines and smooth.
  6. Pour filling into the prepared cookie crust and place back into the freezer until fully set (at least 3 hours).

Recipe Notes

*My favorite are Pamela’s Mini Chocolate Cookies to make crumbs however I was unable to find them when making this pie. Instead I used the chocolate cookies from Glutino Sandwich Cookies, taking apart the sandwich cookies and discarding the middles. For this recipe I used 2 packages of the cookies to make the needed amount. To create cookie crumbs: place cookies in a blender or food processor and blend until crumbs.

Nutrition Facts
Frozen Chocolate Fluffernutter (Peanut Butter Marshmallow) Pie
Amount Per Serving
Calories 428 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 11g 55%
Cholesterol 47mg 16%
Sodium 333mg 14%
Potassium 185mg 5%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Sugars 25g
Protein 6g 12%
Vitamin A 10.3%
Vitamin C 0.3%
Calcium 4.1%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.