Peanut Butter Marshmallow Pie

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Peanut Butter Marshmallow Pie

This no-bake Peanut Butter Marshmallow Pie is a creamy, fluffy dessert layered in a chocolate crust and topped with marshmallow whipped cream and chocolate drizzle. It’s rich, indulgent, and incredibly easy to make — the perfect make-ahead dessert for peanut butter lovers.

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: easy, make ahead, marshmallow creme, No bake

Yield:

Calories: 522kcal

Author: Sweet Ordeal

Materials

1 1/2 cups heavy whipping cream
2/3 cup marshmallow creme
8 oz. cream cheese, softened
1 cup creamy peanut butter
3/4 cup powdered sugar
1 tsp. vanilla extract
1/8 tsp. kosher salt
1 9" pre-made chocolate pie crust

Instructions

In large bowl, beat heavy cream until soft peaks form. Place half in a separate bowl for later.
To the first half, beat in the marshmallow creme until stiff peaks form. Then set that side, too.
In a separate bowl, mix together the cream cheese, peanut butter, powdered sugar, vanilla, and salt. Beat until smooth and creamy. Fold in the first half of plain whipped cream until combined. Pour this filling into the chocolate pie crust.
Top the filling with the marshmallow whipped cream and refrigerate at least 4 hours or overnight. Optional garnish: melt some peanut butter and chocolate and drizzle over the top of the pie. Enjoy!

Notes

For a homemade chocolate pie crust made from scratch, use the crust part of the recipe for my Chocolate PB Chess Pie.

Nutrition