Peanut Butter Marshmallow Pie

Some desserts are complicated. This one is not — and that’s exactly why it’s so good. This Peanut Butter Marshmallow Pie is creamy, fluffy, and packed with rich peanut butter flavor, all tucked inside a chocolate crust. The filling is smooth and decadent, while the marshmallow whipped cream on top adds a light, sweet finish that makes every bite irresistible.

It’s also a fantastic make-ahead dessert, which means you can prepare it hours (or even a day) before serving. Just let it chill in the refrigerator until it’s perfectly set, then finish it with a drizzle of melted peanut butter and chocolate right before slicing.

Whether you’re bringing dessert to a gathering or just need something sweet waiting in the fridge, this pie delivers big flavor with very little effort.

Why You’ll Love This Recipe

• Peanut butter lovers’ dream – creamy, rich, and perfectly balanced
• Chocolate crust perfection – the classic peanut butter + chocolate combo
• Fluffy marshmallow topping – light, sweet, and irresistible
• No baking required – just mix, chill, and enjoy
• Perfect make-ahead dessert – even better the next day

Making a No Bake Peanut Butter Marshmallow Pie

Choose your crust: buy a 9-inch pre-made chocolate pie crust, or make the crust from scratch from my Chocolate PB Chess Pie recipe, which you will have to bake.

Prepare the whipped cream: In a large bowl using a hand mixer or stand mixer, beat the heavy cream until soft peaks form.

Divide the whipped cream: Transfer half of the whipped cream to a separate bowl and set aside.

Make the marshmallow whipped cream: To the remaining whipped cream, add the marshmallow creme and beat until stiff peaks form.
Set aside for topping.

Make the peanut butter filling: In another bowl, beat together:

• softened cream cheese
• peanut butter
• powdered sugar
• vanilla extract
• kosher salt

Beat until the mixture is smooth and creamy.

Fold in the whipped cream: Gently fold the plain whipped cream (the half you set aside earlier) into the peanut butter mixture until fully combined.

Assemble the pie: Spread the peanut butter filling evenly into the chocolate pie crust, then spoon or spread the marshmallow whipped cream over the top of the pie.

Chill: Refrigerate for at least 4 hours, or preferably overnight, until set. This is when Fridge Magic happens.

Optional garnish before serving: Just before serving, drizzle the top with melted peanut butter and melted chocolate.

Make-Ahead Tips

This pie is actually better when made in advance, making it perfect for parties and holidays.

• Refrigerate up to 24 hours before serving
• Add the chocolate and peanut butter drizzle right before slicing
• Keeps well in the fridge for 3 days

How to Customize This Pie

Want to get a little creative? Try these variations:

• Add crunch: Sprinkle chopped Reese’s, peanuts, or chocolate chips on top.
• Make it extra chocolatey: Add a layer of hot fudge under the filling.
• Turn it into a frozen pie: Freeze the pie for 4–5 hours for a peanut butter icebox dessert.

Looking for More Recipes?

If you loved this recipe, be sure to search the site for more peanut butter recipes or easy no-bake desserts. There are plenty of sweet treats waiting for you.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

No Bake Peanut Butter Marshmallow Pie

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In the meantime, I hope you have yourself a blessed day.