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Chocolate Fluffernutter Pie

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Prep: 45 minutes
Bake: 15 minutes
Chill Time: 8 hours
Total: 9 hours
Servings: 8 slices

Ingredients

Crust

  • 200 g Chocolate Graham Crackers/Teddy Grahams finely ground
  • 85 g Salted butter 6 tbsp
  • 12 g Granulated sugar 1 tbsp

Pie

  • 227 g Cream cheese room temperature, 8 oz
  • 120 g Powdered sugar 1 cup
  • 265 g Creamy peanut butter 1 cup
  • 240 g Heavy whipping cream 1 cup, cold
  • ½ tsp Vanilla

Topping

  • 240 g Heavy Whipping Cream 1 cup, cold
  • 180-198 g Marshmallow fluff 7 oz container

Instructions

  • Preheat your oven to 350°F. Line a deep 8 inch cake pan with parchment or use an 8 inch springform pan.
  • If you haven't already, finely crush in a food processor or blender cup your chocolate graham crackers.
  • Add the graham crackers to a bowl and add your melted salted butter and granulated sugar. Stir until it becomes a wet sandy mixture.
  • Dump the crust ingredients into your prepared cake or springform pan and press into an even layer, allowing some to form a crust up the sides of the pan.
  • Bake in your oven for 12-15 minutes. Crust will be fragrant.
  • Set aside and let cool while you prepare filling.
  • In the bowl of your stand mixer with whisk attached or a large bowl and with hand mixer and whisk attachments, pour your cream and vanilla into the bowl and whisk into whipped cream that is stiff peaks.
  • Empty your whipped cream into another bowl and place in the refrigerator to chill.
  • Add your cream cheese, peanut butter and powdered sugar into the same bowl and beat on medium until the mixture is combined. It may look a little bit dry, this is ok, the texture will change once whipped cream is added.
  • Remove your whipped cream from the refrigerator and add to the peanut butter mixture, folding it in until it it all combined, smooth and creamy.
  • Spoon or dump your filling into the crust and smooth into an even layer.
  • Place your pie into the fridge to chill for at least 4 hours but optimally 8+
  • Before removing your pie from the refrigerator from chilling, whip your marshmallow whipped cream.
  • In the bowl of your stand mixer or a large bowl with whip attachment, add cold heavy cream and marshmallow fluff. Whip on medium to medium high until medium to not quite stiff peaks form.
  • Spread onto your pie in a thick even layer. Slice and enjoy! Store in the refrigerator.