No-Bake Peanut Butter Marshmallow Pie
Votes: 1
Time: 7 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 775, total fat 46 G., saturated fats 19 G., proteins 18 G., carbohydrates 79 G., fiber 4 G., cholesterol 80 mg, sodium 837 mg, sugar 22 G.
Calories 775, total fat 46 G., saturated fats 19 G., proteins 18 G., carbohydrates 79 G., fiber 4 G., cholesterol 80 mg, sodium 837 mg, sugar 22 G.
This pie, with its delicate filling on a puffed rice and pretzel crust, will satisfy any lover of sweet and savory combinations, and it's also a no-bake treat. The main ingredient is Fluff marshmallow fluff. It's used in the crust, the fluffy filling along with peanut butter and cream, and as a topping for decorating the pie. The pie needs to be thoroughly chilled in the refrigerator before serving, so it's recommended to prepare it the night before.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp unsalted butter, plus extra for greasing the pan
- 4 cups marshmallow fluff, such as Fluff
- 2 cups puffed rice (breakfast cereal)
- 2 cups large pretzel pieces
- 1 package (220 g) of cream cheese, room temperature
- 1 and 1/4 cups creamy peanut butter
- 1 cup heavy cream
- Special equipment: deep pie dish with a diameter of 23 cm.
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Recipes with similar ingredients: cream cheese, cream, marshmallow cream, puffed rice, Peanut butter
Cooking the dish according to the recipe:
- Grease a 23cm pie pan with butter.
- In a large saucepan over medium heat, melt the butter. Add 2 cups of marshmallow fluff and stir constantly until melted and combined with the butter, about 2 minutes. Remove from heat and stir in the puffed rice and pretzels until coated. Pour into the prepared pie pan, pressing into the bottom and up the sides.
- Meanwhile, in a large bowl, beat the cream cheese, 1 cup marshmallow fluff, and 1 cup peanut butter with a mixer on medium speed until smooth, about 2 minutes. Gradually pour in the heavy cream and continue beating until light and fluffy peaks form, about 5 minutes.
- Spread the filling over the crust and smooth it out, being careful not to cover the edges. Microwave the remaining 1/4 cup peanut butter in a small bowl in 30-second intervals, stirring, until melted and runny, about 1 minute.
- Sprinkle the pie with half the peanut butter. Spoon the remaining 1 cup of marshmallow fluff into the center of the pie and smooth it out slightly to create a soft marshmallow-like texture. Drizzle with the remaining peanut butter. Refrigerate the pie until completely set, about 6 hours or overnight.
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