If you’re craving something show-stopping, whimsical, and joy-inducing, let me introduce you to my utterly decadent Chocolate Fluffernutter Pie. Imagine a thick, chocolatey cookie crust, silky peanut butter-cream cheese filling, and a marshmallow cloud topping—all coming together in a single, over-the-top slice of pure happiness!
Why You’ll Love This Recipe
- Dessert Nostalgia: It’s pure childhood nostalgia in every bite—marshmallow, chocolate, and peanut butter, united at last!
- Creamy Dreamy Layers: The filling is outrageously smooth, thanks to whipped cream and cream cheese, with just the right salty-sweet peanut butter punch.
- Crowd-Pleaser: This pie disappears fast at gatherings, and everyone will beg you for the recipe (trust me!).
- Make-Ahead Friendly: You can do everything ahead of time; just chill and pause for applause.
Ingredients You’ll Need
The secret behind this Chocolate Fluffernutter Pie is how a few simple but essential ingredients work together: each one brings something special to the party, whether it’s texture, richness, or color. Here’s a quick rundown of what you’ll need and why each is totally non-negotiable for dessert bliss.
- Chocolate Graham Crackers or Teddy Grahams: These deliver the chocolatey crunch for our crust and make every bite feel like a treat on its own.
- Salted Butter: Melts into the cookie crumbs for that perfect sandy, drool-worthy base (the salt balances all the sweet vibes).
- Granulated Sugar: Just a hint, to give the crust that bakery-style snap and caramelized charm.
- Cream Cheese: Room temperature is best—a little tang and heaps of creaminess create the backbone for our fluffy filling.
- Powdered Sugar: For sweetening and smoothing out the filling without any pesky grittiness.
- Creamy Peanut Butter: Go classic and smooth for the richest, dreamiest peanut flavor that blends effortlessly.
- Heavy Whipping Cream (cold): Used twice! First, it turns your peanut butter layer into pure silk and later it fluffs up the marshmallow topping.
- Vanilla Extract: Enhances everything and leaves a gentle, cozy warmth in the background.
- Marshmallow Fluff: That signature cloudlike swirl for the topping—it’s what makes this pie a real Fluffernutter celebration!
Variations
This Chocolate Fluffernutter Pie is endlessly adaptable and welcoming, just like your favorite hugs. Mix and match ingredients, swap out elements for dietary needs, or simply play around with whatever’s in your pantry—the results will still be lip-smacking good!
- Oreo Crust Instead: Swap graham crackers for crushed Oreos for a deeper chocolate flavor and extra indulgence.
- Nut-Free Version: Use sunflower seed butter or another nut-free alternative in place of peanut butter if allergies are an issue.
- Chocolate Ganache Drizzle: Add a glossy layer of chocolate ganache just under or over the marshmallow topping for even more decadence.
- Frozen Pie: Freeze the assembled pie for a refreshing, ice-cream-like treat—just let it sit a few minutes before slicing.
How to Make Chocolate Fluffernutter Pie
Step 1: Make the Chocolate Crust
Preheat your oven to 350°F. Crush your chocolate graham crackers (or Teddy Grahams) until fine—using a food processor is easiest. Stir them together with melted salted butter and a spoonful of sugar until the mixture looks like delicious, damp sand. Press firmly into the base and sides of a lined or greased 8-inch springform pan, then bake for 12–15 minutes until fragrant and set. Let the crust cool completely.
Step 2: Whip the Cream
Pour chilled heavy whipping cream and vanilla into the bowl of a stand mixer (or a large mixing bowl, if using a hand mixer). Whip until you see stiff peaks that hold their shape—don’t overbeat or it’ll get grainy. Scoop out the whipped cream into a separate bowl and refrigerate so it’s ready for the next step.
Step 3: Mix the Peanut Butter Layer
In your (unwashed) mixer bowl, blend the cream cheese, creamy peanut butter, and powdered sugar on medium speed until the mixture is smooth and combined. Don’t stress if it looks a little stiff—the magic happens as soon as the whipped cream joins in!
Step 4: Fold the Filling Together
Gently fold the chilled whipped cream into your peanut butter mixture using a spatula. Work patiently with broad, gentle strokes so you keep things airy and luscious. Once combined and creamy, spoon the filling over your cooled chocolate crust and smooth the top.
Step 5: Chill to Set
This is where patience pays off! Cover your pie and refrigerate for at least 4 hours, but 8 hours (or overnight) is ideal. This ensures every layer holds its shape when you slice in—and the flavors really meld together.
Step 6: Make the Marshmallow Whipped Cream Topping
Just before you’re ready to serve, make your marshmallow topping: whip cold heavy cream and marshmallow fluff together until you get pillowy medium-to-stiff peaks that stand up straight without drooping. Swirl this dreamy mound over your chilled pie in a thick, generous layer—don’t be shy!
Step 7: Serve and Enjoy!
Carefully remove your Chocolate Fluffernutter Pie from the pan, cut into slices with a sharp knife, and get ready for applause. Store leftovers (if any!) in the fridge for maximum freshness.
Pro Tips for Making Chocolate Fluffernutter Pie
- Ultra-Smooth Filling: Always bring your cream cheese fully to room temperature—cold cream cheese can give your filling an unwanted lumpy texture.
- Crust Perfection: Press the crumb mixture firmly up the sides of your pan—a measuring cup works wonders for getting those edges crisp and even.
- Best Marshmallow Whip: Use well-chilled cream and whip at medium-high; watch closely after soft peaks form so you don’t over-whip (which can turn topping grainy).
- Clean Cuts Every Time: Dip your knife in hot water and wipe it off between slices for impossibly neat, bakery-worthy servings.
How to Serve Chocolate Fluffernutter Pie
Garnishes
This pie is spectacular as-is, but for that extra “wow” factor, try shaving chocolate curls on top, dusting with crushed peanuts for crunch, or swirling a drizzle of warm fudge or peanut butter sauce over the marshmallow layer. Each little touch adds contrast and makes every slice pop!
Side Dishes
If you want to make dessert truly unforgettable, serve a thin slice of Chocolate Fluffernutter Pie with fresh strawberries or sliced bananas. A tall glass of cold milk (or an iced coffee!) balances out the richness beautifully and turns dessert into an event.
Creative Ways to Present
Transform your pie into individual trifles by layering crust, filling, and marshmallow topping in mason jars or cups—adorable and perfectly portable for parties or picnics. Or, use cookie cutters to stamp fun shapes from chilled slices for birthdays or celebrations. Play and have fun; this pie is all about joy!
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Fluffernutter Pie keeps well covered in the refrigerator for up to 4-5 days. Use plastic wrap or store in an airtight container to keep the filling and topping beautifully fresh and creamy—if you can resist sneaking bites before then!
Freezing
Your pie freezes surprisingly well! Freeze the whole pie (without topping) wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge, then whip up and add the marshmallow topping just before serving—texture and flavor will be nearly identical to freshly made!
Reheating
No need to reheat—this pie is happiest served chilled! If you froze the pie, just let it thaw in the refrigerator, then top and slice. If your slices are a bit too firm from the fridge, let them sit at room temperature for 10–15 minutes before serving for maximum creaminess.
FAQs
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Can I use natural peanut butter in Chocolate Fluffernutter Pie?
You can, but stick to the creamy, no-stir variety for best results—natural peanut butter with separated oil makes the filling too loose and might affect the smooth, fluffy texture.
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Do I have to bake the crust, or can I chill it instead?
For the sturdiest base, baking helps set the crust so it holds up beautifully under all that creamy filling. In a pinch, you can chill it for at least 30–45 minutes, but be gentle when slicing—it will be a little more crumbly.
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Is this pie overly sweet?
The beauty of Chocolate Fluffernutter Pie is its balance: salty peanut butter and tangy cream cheese counter the marshmallow and chocolate, so nothing feels too intense. If you prefer, you can always reduce the sugar a tad in the crust or filling.
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Can I make Chocolate Fluffernutter Pie ahead for a party?
Absolutely! In fact, it tastes best when chilled overnight. Just hold off on the marshmallow whipped cream topping until right before serving for the dreamiest finish.
Final Thoughts
If you’re ready to spark pure dessert joy, you owe it to yourself (and your loved ones!) to make this Chocolate Fluffernutter Pie. It’s playful, comforting, and guaranteed to put smiles on faces—so grab your ingredients, invite someone to lick the bowl, and savor every dreamy bite. Happy baking!
Print
Chocolate Fluffernutter Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 9 hours
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Chocolate Fluffernutter Pie featuring a decadent chocolate crust, creamy peanut butter filling, and a fluffy marshmallow topping. It’s a perfect treat for any occasion!
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)
- 1/2 tsp Vanilla
Topping
- 240 g Heavy Whipping Cream (1 cup, cold)
- 180–198 g Marshmallow fluff (7 oz container)
Instructions
- Crust: Preheat oven to 350°F. Line the pan. Crush graham crackers. Mix with melted butter and sugar. Press into pan. Bake for 12-15 minutes.
- Pie Filling: Whip cream until stiff peaks. In a separate bowl, beat cream cheese, peanut butter, and powdered sugar. Fold in whipped cream. Spread into crust.
- Chill: Refrigerate pie for at least 4 hours, preferably 8+ hours.
- Topping: Whip cream and marshmallow fluff until peaks form. Spread on pie. Serve chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 24g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg
