Fluffernutter Pie Recipe (No-Bake, Make Ahead)

Name: This No-Bake Fluffernutter Pie Is Perfectly Retro
Prep time: 25 min
Total time: 265 min
Ingredients: 20 Oreo cookies (with filling); 4 tablespoons unsalted butter, melted; 1 pinch salt; 2 cups Fluff brand marshmallow crème; 1 cup creamy peanut butter, such as Jif or Skippy; 1/2 cup boiling water; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups heavy whipping cream, chilled

No-Bake Fluffernutter Pie on a small dessert plate with a fork — Simply Recipes / Mihaela Kozaric Sebrek

This easy Fluffernutter Pie delivers a nostalgia-packed peanut butter and marshmallow flavor combo.
Using a chocolate cookie crust adds rich contrast to the sweet, airy filling.
This no-bake pie sets in the fridge without using gelatin, thanks to extra Marshmallow Fluff.

I first learned about Fluffernutter pie in 2024 as I wandered through the “What The Fluff?” Festival in Somerville, Massachusetts. Fluff, the iconic marshmallow crème spread, was invented there way back in 1917, and it remains a beloved hometown treat with a loyal following today.

After sampling a Fluffernutter hot dog and churros loaded with chocolate and Fluff, I came upon the Marshmallow Fluff Micro-Museum—a teeny-tiny, 163-square-foot pop-up museum filled with Fluff facts and artwork by artist Sarah Dudek. One of my favorite exhibits featured retro photo renditions of recipes from vintage editions of Marshmallow Fluff's own Yummy Book cookbook, featuring all things Fluff.

One of the recipes was for Fluffernutter Pie, and after sampling it, I couldn’t stop thinking about it. I had to make the recipe.

overhead view of No-Bake Fluffernutter Pie — Simply Recipes / Mihaela Kozaric Sebrek

What Is a Fluffernutter?

A Fluffernutter is a sandwich made with peanut butter and marshmallow crème—it's almost as New England as lobster rolls and whoopie pies. Originally called the "Liberty Sandwich," it was invented around 1913 when small-time confectioners Amory and Emma Curtis combined their Snowflake Marshmallow Crème and peanut butter on hearty oat or barley-based bread.

Although they paired marshmallow crème with peanut butter first, it was Durkee-Mower—the company known for mass-producing Marshmallow Fluff—that popularized this combination. In the 1960s, they coined the name "Fluffernutter" and promoted it with catchy advertisements aimed at kids and families. Durkee-Mower still produces Marshmallow Fluff today, making it a nostalgic staple for generations.

My Version of Fluffernutter Pie

This retro pie is a light and airy peanut butter icebox pie with a chocolate cookie crust. The Yummy Book’s original recipe calls for blooming gelatin in water and then mixing it with sugar, vanilla, peanut butter, and Fluff for the filling.

I didn’t really want to deal with gelatin, so I decided to streamline the process for my version of this pie. I increased the amount of Fluff, which is essentially a meringue made from corn syrup, sugar, and egg whites, to help thicken the mixture without the need for gelatin. To effectively combine the thick Fluff with the thick peanut butter, I added a small amount of boiling water to loosen everything up before folding in some whipped cream. Finally, I spread the mixture into a chocolate cookie pie crust and chilled it until set.

This pie has a mousse-like texture; it's light, fluffy, and full of peanut butter flavor. Eating it is like slicing through a rich and creamy cloud, and the no-bake crust is just the right amount of contrast to the velvety filling.

No-Bake Fluffernutter Pie with one slice removed — Simply Recipes / Mihaela Kozaric Sebrek

Tips for Making Fluffernutter Pie

For an accurate measurement of boiling water, bring a kettle of water to a boil, then measure out the desired amount. (If you measure the water when cold, some will have boiled away by the time it’s hot.)
To ensure that the pie has the proper texture and sweetness, use a traditional creamy peanut butter in this recipe; do not substitute crunchy or natural peanut butter.
I included a recipe for an easy cookie crust here, but you can swap in a store-bought chocolate pie crust to save time, if you like. If you use store-bought, skip to step 3 in the recipe.

Serving Suggestions

I love the simplicity of this pie served just as it is, but if you want to dress it up a bit, you could drizzle it with melted chocolate, add a few rosettes or a dollop of extra whipped cream on top, and/or decorate it with halved Oreo cookies.

No-Bake Fluffernutter Pie

Prep Time 25 mins

Chill 4 hrs

Total Time 4 hrs 25 mins

Servings 8 to 10 servings

Yield 1 (9-inch) pie

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For the pie crust

20 Oreo cookies (with filling)
4 tablespoons unsalted butter, melted
1 pinch salt

For the filling

2 cups Fluff brand marshmallow crème (from a 7.5-ounce jar)
1 cup creamy peanut butter, such as Jif or Skippy
1/2 cup boiling water
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups heavy whipping cream, chilled

Make the crust:

Place the cookies in the bowl of a food processor and pulse until they become fine, uniform crumbs, about 30 seconds. Drizzle the melted butter over the crumbs and add the salt. Pulse until the mixture feels like wet sand and clumps together when pressed, about 5 pulses.
Form the pie shell:

Transfer the mixture to a 9-inch pie dish or pie pan. Using your hands, press the crumbs very firmly into the bottom and up sides of the pie plate. Using the bottom of a lightly greased dry measuring cup, press and smooth the crust into an even, compact layer.

Simply Recipes / Mihaela Kozaric Sebrek
Make the filling:

In a large bowl, whisk the Marshmallow Fluff, peanut butter, boiling water, vanilla, and salt until smooth and homogeneous. Place in the refrigerator to chill, about 10 minutes.

Simply Recipes / Mihaela Kozaric Sebrek
Meanwhile, make the whipped cream:

While the filling is chilling, using a stand mixer fitted with a whisk attachment or a hand mixer, whip the cream on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, 1 to 3 minutes.
Assemble the pie:

Gently whisk 1/3 of the whipped cream into the chilled peanut butter mixture to lighten it. Using a rubber spatula, gently fold in the remaining whipped cream, taking care to scrape up any of the peanut butter mixture sticking to the bottom of the bowl, until no white streaks remain. Spread the filling evenly into the pie crust.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek
Chill and serve:

Refrigerate the pie until the filling is firm and set, at least 4 hours or up to 24 hours, before serving.

Store leftovers in the refrigerator, lightly covered with plastic wrap, for up to 3 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mihaela Kozaric Sebrek

Nutrition Facts (per serving)
717	Calories
50g	Fat
63g	Carbs
11g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	717
% Daily Value*
Total Fat 50g	64%
Saturated Fat 21g	106%
Cholesterol 66mg	22%
Sodium 410mg	18%
Total Carbohydrate 63g	23%
Dietary Fiber 3g	10%
Total Sugars 34g
Protein 11g
Vitamin C 0mg	1%
Calcium 61mg	5%
Iron 4mg	23%
Potassium 306mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.