No Bake S'mores Peanut Butter Pie recipe
This No Bake S'mores Peanut Butter Pie is quick & simple to throw together, and it doesn't require an oven! Perfect for summer get-togethers, this No Bake S'mores Peanut Butter Pie features a thick layer of fudge, a generous layer of creamy, mousse-y peanut butter filling, and a fluffy marshmallow layer!
Servings 8
Ingredients
- 1 store-bought prepared graham cracker crust
- 1 cup hot fudge ice cream topping
- 8 oz. cream cheese softened, divided
- 3/4 cup creamy peanut butter
- 1 1/4 cup powdered sugar divided
- 1 tsp. vanilla extract
- 3 cups whipped topping or Cool Whip (approximately 1 1/2 8 oz. tubs) thawed
- 7 oz. container marshmallow fluff
- a few tablespoons of graham cracker crumbs, chocolate chips, and mini marshmallows optional garnish
Instructions
- Transfer hot fudge ice cream topping to a small microwave-safe bowl.
- Heat according to package instructions, or for about 60 seconds, until melted and thinned.
- Carefully spread in an even layer on the bottom of the pie crust. Watch that pieces of the crust don't "lift" up as you spread.
- Refrigerate for 15-20 minutes, or until hot fudge is set.
- Meanwhile, prepare peanut butter pie filling.
- In a large mixing bowl, beat 4 oz. cream cheese until smooth.
- Add creamy peanut butter, 1 cup powdered sugar, vanilla extract, and 1 cup whipped topping, beating until smooth.
- Fold in another 1 cup whipped topping.
- Spread the peanut butter filling evenly over fudge layer in the pie crust.
- In a small mixing bowl, beat remaining 4 oz. cream cheese until smooth.
- Add marshmallow fluff and remaining 1/4 cup powdered sugar, mixing until smooth.
- Fold in remaining 1 cup whipped topping.
- Spread marshmallow fluff mixture over peanut butter layer in the pie crust.
- Refrigerate for at least 2 hours, or until thoroughly chilled and firm.
- If desired, top with graham cracker crumbs, chocolate chips, and mini marshmallows, for garnish. Cut and serve.
- Store in refrigerator for about a week.
Notes
You can use a 6 oz. or 9 oz. store-bought pie crust, but if you can locate the larger 9 oz. crust (it seems harder to find), then it is preferred. This pie fits in a 6 oz. crust, but it will be piled high and snug. I'm fine with this because I like a tall, mile-high pie, but sometimes people don't seem to like cramming things into a small crust.
Alternatively, you could prepare a from-scratch graham cracker crust in a 9-inch pie plate.