Best 2 Peanut Butter Marshmallow Pie Recipes

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Indulge in a delightful journey of flavors with our Peanut Butter Marshmallow Pie, a symphony of sweet and savory sensations. This irresistible pie features a graham cracker crust filled with a creamy peanut butter filling, topped with a layer of fluffy marshmallow meringue and garnished with chopped peanuts. Prepare to tantalize your taste buds with this classic dessert, perfect for any occasion. Our collection of recipes offers variations to suit your preferences, including a No-Bake version for effortless preparation, a Chocolate Peanut Butter Swirl for a decadent twist, and a Gluten-Free option for those with dietary restrictions. Embark on a culinary adventure and discover the perfect Peanut Butter Marshmallow Pie for you.

Here are our top 2 tried and tested recipes!

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

PEANUT BUTTER MARSHMALLOW PIE



Peanut Butter Marshmallow Pie image

This is a great pie recipe for kids and adults as well. It is SOOO easy, quick and very good! A definite pleaser, hope you think so too! 8)

Provided by OceanIvy

Categories     Pie

Time 5m

Yield 6-12 serving(s)

Number Of Ingredients 7

graham cracker crust
1 cup marshmallow cream
1/2 cup peanut butter (crunnchy or smooth)
1 (8 ounce) package cream cheese
4 teaspoons sugar or 4 teaspoons artificial sweetener
1/2 pint whipping cream
1/2 cup milk

Steps:

  • Blend peanut butter, marshmallow cream and cream cheese in bowl.
  • Blend well.
  • Add sugar and whipping cream slowly as blending.
  • Stir in milk.
  • Blend well.
  • Pour mixture into pie crust.
  • Freeze until pie is thickened.
  • After pie has set for about 5-10 minutes, serve and enjoy!

Tips:

  • For a smoother pie filling, use a high-quality peanut butter that is free of solids.
  • If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off.
  • To make the pie ahead of time, assemble it and then freeze it for up to 2 months. Thaw the pie in the refrigerator overnight before serving.
  • Garnish the pie with chopped peanuts, mini marshmallows, or chocolate chips before serving.

Conclusion:

This peanut butter marshmallow pie is a classic dessert that is perfect for any occasion. It is easy to make, and it always impresses. The creamy peanut butter filling is perfectly complemented by the fluffy marshmallow topping. This pie is sure to be a hit with everyone who tries it.

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