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Peanut Butter Marshmallow Pie

This Peanut Butter Marshmallow Pie combines the richness of peanut butter with airy marshmallow creme, all nestled in a chocolate crust—perfect for a crowd-pleasing dessert without the fuss.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 8 oz cream cheese, softened Use full-fat cream cheese for the creamiest texture.
  • 1 cup creamy peanut butter Taste before adding sugar; some brands are sweeter.
  • 3/4 cup powdered sugar Adjust based on peanut butter sweetness.
  • 1 tsp vanilla extract
  • 1/8 tsp kosher salt
Whipped Topping Ingredients
  • 1 1/2 cups heavy whipping cream Chill mixing bowl and beaters for better stability.
  • 2/3 cup marshmallow creme This provides sweetness and stability.
Crust
  • 1 pre-made 9" chocolate pie crust Chill briefly before filling.

Method
 

Preparation
  1. Chill your mixing bowl and beaters briefly.
  2. In a large bowl, beat the heavy whipping cream until soft peaks form.
  3. Spoon half of the whipped cream into a separate bowl and set aside.
  4. To the original bowl, fold in marshmallow creme until stiff peaks form and set aside.
  5. In another bowl, combine cream cheese, peanut butter, powdered sugar, vanilla, and kosher salt. Beat until smooth.
  6. Fold the reserved whipped cream into the peanut butter mixture until just combined.
Assembly
  1. Pour the peanut butter filling into the chocolate pie crust and smooth the top.
  2. Dollop or pipe the marshmallow whipped cream on top.
Chilling
  1. Refrigerate the pie for at least 4 hours or overnight.

Notes

Slice with a warm knife for clean edges and serve chilled. For extra flair, torch the marshmallow topping for a caramelized finish and pair with espresso or cold milk.