No-Bake Peanut Butter Marshmallow Pie

Why You’ll Love This Recipe

• No baking required – Perfect for hot days or busy schedules.
• Rich and creamy texture – A smooth peanut butter filling with a marshmallowy twist.
• Easy to make – Minimal ingredients and simple steps.
• Great for peanut butter lovers – Packed with nutty, sweet flavor.
• Perfect make-ahead dessert – Tastes even better after chilling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crust
• Creamy peanut butter
• Mini marshmallows
• Heavy whipping cream
• Powdered sugar
• Cream cheese
• Vanilla extract

Directions

1. Prepare the crust – If using a homemade graham cracker crust, press the mixture into a pie dish and chill while making the filling.
2. Melt the marshmallows – In a saucepan over low heat, melt the mini marshmallows with a bit of cream until smooth. Let cool slightly.
3. Make the peanut butter mixture – Beat the cream cheese, peanut butter, powdered sugar, and vanilla until creamy.
4. Fold in the marshmallow mixture – Gently mix the melted marshmallow mixture into the peanut butter mixture.
5. Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the peanut butter mixture for an airy texture.
6. Assemble the pie – Pour the filling into the prepared crust and smooth the top.
7. Chill – Refrigerate for at least 4 hours or overnight for the best texture.
8. Serve – Slice and enjoy!

Servings and Timing

• Servings: 8 slices
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes

Variations

• Chocolate Swirl – Drizzle melted chocolate over the filling before chilling.
• Crunchy Texture – Add crushed peanuts or toffee bits on top.
• Oreo Crust – Swap the graham cracker crust for an Oreo cookie crust.
• Extra Marshmallow Flavor – Top with toasted marshmallows before serving.
• Caramel Drizzle – Add a swirl of caramel sauce for a sweet twist.

Storage/Reheating

• Refrigerator – Store the pie in the fridge, covered, for up to 5 days.
• Freezer – Freeze for up to 2 months. Thaw in the fridge before serving.
• No reheating needed – This pie is best enjoyed chilled.

FAQs

How long does No-Bake Peanut Butter Marshmallow Pie last?

It stays fresh in the fridge for up to 5 days when covered properly.

Can I use crunchy peanut butter instead of creamy?

Yes, but it will change the texture slightly, adding some crunch.

What can I use instead of marshmallows?

Marshmallow fluff can be used as a substitute, but you may need to adjust the amount.

Can I make this pie ahead of time?

Absolutely! It actually tastes better after chilling overnight.

What’s the best way to slice this pie neatly?

Use a sharp knife dipped in hot water and wiped dry before each slice.

Can I use store-bought whipped topping instead of whipping cream?

Yes, you can substitute whipped topping for a quicker option.

Does this pie need to be refrigerated?

Yes, it should always be stored in the fridge to keep its shape.

Can I make this pie in individual portions?

Yes! Use small jars or ramekins for mini peanut butter marshmallow pies.

What’s the best way to garnish this pie?

Crushed peanuts, melted chocolate, or whipped cream make great toppings.

Can I add other flavors?

Absolutely! Try mixing in a bit of cinnamon or cocoa powder for a unique twist.

Conclusion

No-Bake Peanut Butter Marshmallow Pie is an easy, creamy, and delicious dessert perfect for any occasion. With simple ingredients and no need for an oven, it’s a great make-ahead treat that peanut butter lovers will adore. Whether you’re making it for a party or just a sweet craving, this pie is sure to be a hit!

No-Bake Peanut Butter Marshmallow Pie

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This No-Bake Peanut Butter Marshmallow Pie is a creamy, indulgent dessert made with a rich peanut butter filling, fluffy marshmallows, and a buttery graham cracker crust. Perfect for peanut butter lovers, this simple, no-bake pie is great for any occasion!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 8 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Crust:
  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp sugar
• Filling:
  • 1 cup creamy peanut butter
  • 1 cup mini marshmallows
  • ½ cup heavy whipping cream
  • 1 (8 oz) package cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) tub whipped topping (Cool Whip), thawed
• Topping (optional):
  • Chopped peanuts
  • Mini marshmallows
  • Chocolate drizzle

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Instructions

1. Prepare the Crust:
   • In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
   • Press the mixture into a 9-inch pie dish, ensuring an even layer.
   • Chill in the fridge while preparing the filling.
2. Make the Filling:
   • In a microwave-safe bowl, melt the mini marshmallows with heavy whipping cream in 20-second intervals, stirring until smooth. Let cool slightly.
   • In a separate large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
   • Fold in the melted marshmallow mixture until combined.
   • Gently fold in the whipped topping until smooth and fluffy.
3. Assemble the Pie:
   • Spread the peanut butter filling evenly over the chilled crust.
   • Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight for best results).
4. Garnish & Serve:
   • Before serving, top with chopped peanuts, mini marshmallows, and a drizzle of chocolate if desired.
   • Slice and enjoy!

Notes

• For a chocolate twist, use an Oreo crust instead of graham crackers.
• If you prefer a firmer texture, freeze the pie for about 30 minutes before serving.
• Store leftovers in the refrigerator for up to 4 days.