Can I make this without heavy cream?

You can, but the texture will change. Whipping heavy cream gives that cloud-like structure. If you must, use stabilized whipped topping, but the result won’t be quite as luxurious.

Will crunchy peanut butter work?

Absolutely. Use crunchy for extra bite — Peanut Butter Recipes shine with texture. Adjust the milk if the peanut butter resists folding.

Can I use marshmallow fluff instead of marshmallows?

Yes — use about 1½ to 2 cups of fluff. Heat gently with a bit of milk to loosen before folding.

Is this appropriate for Thanksgiving?

Totally. It’s a playful addition to Thanksgiving Pie Recipe Inspiration — a lighter, no-bake option guests will ask about.

Immensely. Kids adore it — the flavors echo childhood favorites. Add mini marshmallows on top for extra smiles.

Fluffernutter Pie — Thanksgiving Pie Recipe Inspiration That’s Fun & Fast

Description

A chilled, no-bake pie that layers an airy marshmallow-cream center with a buttery graham base and a ribbon of melted peanut butter on top.

Ingredients

Scale

Filling

3 cups (150 g) mini marshmallows
½ cup (122.5 g) whole milk
1½ cups (357 g) heavy cream

Crust

1½ cups (126 g) graham cracker crumbs (about 10–12 crackers, crushed)
½ cup (1 stick / 113 g) unsalted butter, melted

Topping

½ cup (129 g) creamy peanut butter, warmed until pourable

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Instructions

Make the marshmallow base: Place the mini marshmallows and the milk in a small saucepan over very low heat. Stir continuously until the marshmallows dissolve into a smooth liquid. Remove the pan from the heat and let the mixture come to room temperature (this usually takes around 30 minutes).
Whip the cream: While the marshmallow blend cools, pour the heavy cream into a chilled mixing bowl. Using a hand or stand mixer, beat the cream starting on low and gradually increase speed until it reaches soft peaks — it should hold shape but still look cloud-like. Avoid whipping to stiff peaks.
Combine filling: Fold the cooled marshmallow mixture into the whipped cream gently, using a spatula and folding motions to keep the mixture light and airy. Set the combined filling aside.
Build the crust: In a bowl, stir the graham cracker crumbs and melted butter until every crumb is moistened. Press the mixture firmly into the bottom and up the sides of a deep 9-inch pie plate to form an even shell. A flat-bottomed measuring cup works great to compact the crumbs.
Assemble the pie: Spoon the marshmallow-cream filling into the prepared crust and smooth the surface with an offset spatula.
Add the peanut-butter layer: Transfer the warmed peanut butter to a piping bag or a resealable plastic bag with a small corner snipped off. Pipe or drizzle the peanut butter over the top, then use a knife or the back of a spoon to gently spread it into a thin, even layer if desired.
Chill and set: Refrigerate the pie for at least 2 hours, or overnight for firmer slices. Keep it covered while chilling.
Serve cold: Cut into wedges and serve straight from the fridge. The pie keeps well covered in the refrigerator for 3–4 days.

Notes

Let the marshmallow mixture cool completely before folding into the whipped cream — hot marshmallow will deflate the whipped cream.
If you prefer quicker melting, microwave the marshmallows and milk in 20-second bursts, stirring between each, until smooth.
For added crunch, sprinkle chopped peanuts on top just before serving.

Prep Time: 15 minutes
Category: Dessert

Nutrition

Serving Size: 1piece
Calories: 485kcal