This Chocolate Fluffernutter Pie is a delightful dessert that brings together the rich flavors of chocolate, peanut butter, and marshmallow. With a chocolate cookie crust, a creamy peanut butter filling, and a fluffy marshmallow topping, this pie is a treat that will impress both kids and adults alike. Whether you’re making it for a special occasion or just because, this pie is sure to be a hit!
Ingredients:
For the Chocolate Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
For the Marshmallow Topping:
- 1 jar (7 oz) marshmallow fluff
- 1/2 cup heavy cream, whipped
For the Chocolate Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
For Garnish:
- Chopped peanuts
- Maraschino cherries
Instructions:
- Prepare the Chocolate Crust:
- In a medium bowl, mix the chocolate cookie crumbs, granulated sugar, and melted butter.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Chill the crust in the refrigerator while you prepare the filling.
- Make the Peanut Butter Filling:
- In a large mixing bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Spread the peanut butter filling evenly over the chilled chocolate crust.
- Prepare the Marshmallow Topping:
- In another bowl, fold the marshmallow fluff into the whipped cream until fully combined.
- Spread the marshmallow topping over the peanut butter layer in the pie.
- Make the Chocolate Drizzle:
- In a small microwave-safe bowl, combine the chocolate chips and heavy cream.
- Microwave in 15-second intervals, stirring in between, until the chocolate is melted and smooth.
- Drizzle the melted chocolate over the marshmallow topping.
- Garnish and Serve:
- Sprinkle chopped peanuts over the top of the pie.
- Place a maraschino cherry in the center for a perfect finishing touch.
- Refrigerate the pie for at least 2 hours, or until fully set.
- Slice and serve!
Notes:
- For extra texture, add chopped peanuts directly into the peanut butter filling.
- You can make this pie a day ahead and store it in the refrigerator until ready to serve.
- For a sweeter crust, add an extra tablespoon of sugar to the crust mixture.
FAQs:
- Can I use a different type of crust?
- Yes, a graham cracker or pretzel crust would also be delicious.
- What if I don’t have marshmallow fluff?
- You can melt marshmallows with a bit of corn syrup, or use whipped cream for a lighter topping.
- Can I freeze this pie?
- Yes, you can freeze it for up to 1 month. Thaw in the refrigerator before serving.
Text Me if You Have Any Problems
If you need help or have questions while making this Chocolate Fluffernutter Pie, feel free to reach out. I’m here to help you create the perfect dessert!
For more delicious dessert ideas, check out our other recipes. You might also like this external article on creative peanut butter desserts!