Fluffernutter Pie with Pretzel Crust
This fluffernutter pie is the perfect nostalgic, childhood treat, but with a twist. And I love me a play on a classic dessert.
Well, sweet treat… cause let’s be honest, I don’t know that I’d qualify two slices of white bread sandwiched around a smear of peanut butter and marshmallow fluff as a straight-up dessert.
But perhaps I’m being a snob…
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
This website uses affiliate links, which may earn commission for purchases made at no additional cost to you.
FLUFFERNUTTER PIE
This peanut butter marshmallow pie is a salty, sweet, creamy dessert lover’s dream.
The crust is made up of finely crushed pretzels, filled with a simple not-too-sweet peanut butter mousse, and topped with a quick Swiss meringue. If you’ve never made meringue before, it’s honestly quite easy, and you only need 3 ingredients for this one!
The result is a crunchy, salty crust, a smooth mousse, and a fluffy, marshmallow-like, sweet topping. Perfection in a slice, I’d say!
Tips for making Swiss meringue:
- As you heat your egg whites and sugar, make sure your bowl isn’t touching your steaming water (this will make it too hot, too quickly!).
- Whisk constantly until your mixture reaches 160°F to ensure your eggs are cooked.
- Before removing from the heat, rub a little between your fingers to check that it’s no longer grainy and the sugar has fully melted (if not, your meringue won’t set properly).
- Whip your Swiss meringue until you have stiff peaks! If it’s too soft, it’ll make a puddle all over your pie.
INGREDIENTS
- Finely crushed pretzels: Create a salty, crunchy crust to balance the peanut butter and sweet meringue.
- Melted butter: Binds the crust together.
- Brown sugar: Adds a touch of sweetness to the pretzel crust while helping it set.
- Cream cheese: For structure, tanginess, and a smooth, creamy mousse.
- Powdered sugar: Sweetens the mousse while keeping it silky.
- Heavy cream: Whips into a light, airy texture that gives the mousse its fluffiness.
- Creamy peanut butter: For that classic fluffernutter flavor and creamy consistency.
- Egg whites: Whip to create the light, fluffy Swiss meringue topping.
- Sugar: Sweetens and stabilizes the meringue, plus gives a glossy finish.
- Cream of tartar: Stabilizes the egg whites for a stronger, fluffier meringue.
Can I add chocolate to this peanut butter mousse pie? Absolutely! You can make a quick ganache by heating ½ cup of heavy cream in a pot until steaming, then pouring it over ½ cup of semi-sweet chocolate, covering for 5 minutes, and stirring until smooth. Spread over the base of your cooled crust and place in the fridge to set before adding your peanut butter mousse layer!
HOW TO MAKE A FLUFFERNUTTER PIE
Start by prepping your pretzel crust…
Preheat your oven to 350°F. In a small bowl, stir together the finely crushed pretzels and brown sugar, then mix in the melted butter until combined.
Transfer the pretzel crust mixture to a 10-inch pie dish and press it firmly into the sides, then along the bottom. Use the flat bottom of a measuring cup to gently but firmly compact the crust and create an even layer.
Bake the pretzel crust for 10 minutes, then remove it from the oven and allow it to cool completely before adding the peanut butter mousse filling.
Make your simple peanut butter mousse filling…
In a large bowl, beat the room-temperature cream cheese and sifted powdered sugar together until smooth and fluffy. Pour in the heavy cream and continue beating until medium-soft peaks form.
Use a spatula to gently fold the creamy peanut butter into the whipped mixture until you no longer see any streaks. Don’t overmix or you’ll deflate some of that airy texture!
Spread the peanut butter mousse evenly into the cooled pretzel crust. Cover the pie and refrigerate for at least 6 hours or overnight until fully set.
Whip up your Swiss meringue topping…
Once the peanut butter pie has chilled, prepare the Swiss meringue topping. Fill a medium pot with about 2 inches of water, place it over medium heat, and bring it to a gentle simmer.
Combine the egg whites and sugar in a heatproof glass or metal bowl and whisk until blended. Set the bowl over the simmering water, making sure the bottom does not touch the water.
Whisk constantly until the mixture reaches 160°F on a digital thermometer and the sugar has completely dissolved. You can check by rubbing a small amount between your fingers. It should feel completely smooth with no graininess.
Remove the bowl from the heat and add the cream of tartar. Using the whisk attachment on a stand mixer and beat on high speed until stiff, glossy peaks form, about 8–10 minutes.
Spread the Swiss meringue over the chilled peanut butter mousse pie. Slice and enjoy!
3 reasons you’ll love this fluffernutter pie
TIPS & VARIATIONS
- Make sure your pretzels are finely chopped. This is essential for clean slices, once baked and cooled.
- I highly recommend using a trusted cream cheese brand for this recipe for the creamiest peanut butter mousse. I’ve found that off-brand cream cheese often leaves lumpy bites (even if it’s room temperature).
- When folding your peanut butter into your whipped cream cheese mixture, do it gently so you don’t knock out excess air. You want your mousse light and fluffy!
- I find a stand mixer is the easiest and fastest way to whip up your Swiss meringue. Be careful not to underwhip your meringue! You want it to form stiff, spreadable peaks – it shouldn’t be runny or move when you tilt the bowl (or it’ll run right off your pie!)
- You can totally torch the top of your fluffernutter pie if you want that toasted marshmallow flavor. But you don’t have to!
STORING YOUR PEANUT BUTTER MARSHMALLOW PIE
Store your pie wrapped in the fridge! For the best texture, this fluffernutter pie should be enjoyed within the first two days.
It will keep for up to four days, though the crust may start to soften and your meringue may begin to weep.
MORE PEANUT BUTTER RECIPES
- No-Bake Chocolate Chip Cookie Peanut Butter Pie
- Chewy Peanut Butter Oatmeal Cookies
- 4-Ingredient Peanut Butter Ganache
- Peanut Butter Chocolate Chip Cookie Cake
- Chocolate and Peanut Butter Oreo Cookies
EQUIPMENT YOU’LL NEED
- 10-inch Pie Dish
- Mini Food Processor
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Mixer (with whisk attachment)
- Medium Pot
- Whisk
- Spatulas
Equipment
- 10-inch pie pan
- Mini Food Processor
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Mixer
- Medium Pot
- Whisk
- Spatulas
Ingredients
- 2 cups finely crushed pretzels
- 11 tbsp melted butter
- 2 tbsp brown sugar
- 4 oz cream cheese room temperature
- ⅓ cup powdered sugar
- 3 cups heavy cream
- 1 ¼ cups creamy peanut butter
- 4 large egg whites
- 1 cup sugar
- ½ tsp cream of tartar
Instructions
CRUST
- Preheat oven to 350°F
- In a bowl, stir together the finely pulsed pretzel crumbs with brown sugar until combined, then mix in the melted butter
- Press firmly into a 10-inch pie dish before using the flat bottom of a glass or measuring cup to gently compact the crust into the pan
- Bake 10 minutes until lightly toasted, remove from the oven, and cool completely before adding your fillings
PEANUT BUTTER MOUSSE
- Add your room temperature cream cheese to a bowl and sift over the powdered sugar. Beat with a mixer until smooth and fluffy
- Pour in 3 cups of heavy cream and then beat until medium-soft peaks form
- Gently fold in the creamy peanut butter until fully combined and there are no more streaks
- Spread into your cooled pretzel crust in an even layer, cover, and place in the fridge to set for 6 hours or overnight
SWISS MERINGUE TOPPING
- Once your pie is cooled, make your meringue by filling a medium-sized pot with about 2 inches of water. Place on the stove over medium heat and bring to a simmer
- Add your egg whites and sugar to a metal or glass mixing bowl and whisk to combine. Then set the bowl over the pot of simmering water (don’t let the bowl touch the water!)
- Whisk the mixture constantly until a digital food thermometer reads 160°F. This ensures your egg whites are cooked and safe to eat!
- Lift a little of the mixture up with your whisk and rub it between your fingers. If it no longer feels grainy, remove the bowl from the heat. If not, whisk a little longer until the sugar has fully dissolved into the whites
- To your bowl, add the cream of tartar and whip, using the whisk attachment, with your mixer on high speed until you have stiff, glossy peaks. This should take around 8-10 minutes with a stand mixer. You should be able to swoop up a portion of the meringue up with your whisk, hold it upright, and it holds without weeping off the whisk
- Spread your Swiss meringue over your peanut butter mousse, slice, and enjoy!
