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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!

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

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.