No Bake Peanut Butter Fluff Pie

 

It is rare that I make a dessert twice, there are so many I want to try that I always make new ones. I had made this pie and when I went to post it I couldn't find the pictures. They were not on the camera or my computer. I know I took pictures, but they seemed to just vanish. Since the family liked this pie, I knew I needed to make it again so I could post it and have the recipe in my collection.

The original pie recipe calls for a 9 1/2 inch deep dish pie dish. I only have a 9 inch deep dish pie dish. I didn't want to buy a pie dish just for this recipe, so when I put in the rice krispie crust in I built up the sides a bit higher than the dish to try and hold the filling and it worked.

When I finished the pie, it looked so pretty (the top picture). When I pulled it out of the refrigerator after letting it set for 6 hours, the marshmallow fluff on top spread out so much it did not look so pretty anymore (above picture). Thankfully it still tastes great, just did not looked picture perfect as it did when it went into the refrigerator. 

No Bake Peanut Butter Fluff Pie

Ingredients:

• 2 tablespoons unsalted butter, plus more for greasing the dish
• 4 cups marshmallow fluff, divided
• 4 cups Rice Krispie cereal
• 8 ounces cream cheese, room temperature
• 1 1/4 cups smooth peanut butter, divided
• 1 cup heavy cream

Directions:

1. Butter a 9 1/2 inch deep dish pie dish with butter.
2. In a large saucepan, melt the butter over medium-low heat. Add in 2 cups of marshmallow fluff and whisk constantly until melted and well combined with the butter, about 2 minutes. Remove the saucepan from the heat and stir in the cereal. Press the mixture into the bottom and up the sides of the prepared dish. 
3. In a large bowl, with and electric mixer on medium speed, beat the cream cheese, 1 cup of marshmallow fluff and 1 cup of peanut butter together until smooth and well mixed, about 2 minutes. Slowly pour in the heavy cream while continuing to beat the mixture. Beat until light and fluffy and stiff peaks form, about 5 minutes. Pour the filling into the crust and smooth into an even layer.
4. In a small microwave safe bowl, microwave the remaining 1/4 cup peanut butter in 30 second intervals, stirring after each interval until melted and pourable, about 1 minute. Drizzle half of the peanut butter over the pies. Spoon the remaining 1 cup of marshmallow fluff into the center of the pie and smooth out slightly into a circle. Drizzle with the remaining peanut butter. 
5. Refrigerate the pie until set, at least 6 hours or up to overnight.

Enjoy!!!

*Adapted from Food Network.