A creamy, no-bake pie that combines the classic flavors of peanut butter and marshmallow fluff in a graham cracker crust.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
1 (9-inch) graham cracker pie crust
1 cup creamy peanut butter
1 (7-ounce) jar marshmallow fluff
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Chopped peanuts for garnish (optional)
Instructions
1. Prepare the Crust:
In a large bowl, beat the cream cheese until smooth. Add peanut butter, marshmallow fluff, powdered sugar, and vanilla extract; mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no white streaks remain.
Spoon the filling into the graham cracker crust and smooth the top. Refrigerate for at least 4 hours or until set.
Garnish with chopped peanuts before serving if desired.