For all the chocolate peanut butter cup–obssessed, Fluffernutter-loving friends out there. We see you. This recipe is an upgraded no-bake peanut butter pie. Instead of topping it with traditional whipped cream (which would still be totally delicious), we made a very quick and easy marshmallow whipped cream. Fun fact: Marshmallow creme helps stabilize homemade whipped cream and keeps it flulffier longer!
Contents
Ingredients
- 1 1/2 c.heavy cream
- 2/3 c.marshmallow creme
- 1(8-oz.) block cream cheese, softened
- 1 c.creamy peanut butter, plus more, melted for garnish
- 3/4 c.powdered sugar
- 1 tsp.pure vanilla extract
- Pinch kosher salt
- 1pre-made chocolate crust (such as Oreo or Keebler)
Directions
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- Step 1
In a large bowl using a hand mixer or in the bowl of a stand mixer, beat heavy cream until soft peaks form. Transfer half to a separate bowl and set aside.
- Step 2To remaining whipped cream, add marshmallow creme and beat until stiff peaks form.
- Step 3In a separate bowl, beat cream cheese, 1 cup peanut butter, powdered sugar, vanilla, and salt until smooth and creamy. Fold in plain whipped cream until combined.
- Step 4Pour filling into crust and top with marshmallow whipped cream. Refrigerate until well chilled, at least 4 hours.
- Step 5Before serving, drizzle pie with melted peanut butter and top with chocolate shavings.
- Step 1
