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Frozen Chocolate Fluffernutter (Peanut Butter Marshmallow) Pie
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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
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 428kcal
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

  • Butter a deep dish pie pan with butter. Melt 6 tablespoons of butter.
  • Add cookie crumbs to a mixing bowl with melted butter and stir to thoroughly coat the crumbs until they appear wet or shiny.
  • 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.
  • 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.
  • Beat heavy cream until stiff peaks form. Fold/stir the whipped cream into the peanut butter-marshmallow mixture until fully combines and smooth.
  • Pour filling into the prepared cookie crust and place back into the freezer until fully set (at least 3 hours).

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

Calories: 428kcal | Carbohydrates: 49g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 333mg | Potassium: 185mg | Fiber: 1g | Sugar: 25g | Vitamin A: 515IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1.7mg