This No-Bake Fluffernutter Pie Is Perfectly Retro

Place the cookies in the bowl of a food processor and pulse until they become fine, uniform crumbs, about 30 seconds. Drizzle the melted butter over the crumbs and add the salt. Pulse until the mixture feels like wet sand and clumps together when pressed, about 5 pulses.

Transfer the mixture to a 9-inch pie dish or pie pan. Using your hands, press the crumbs very firmly into the bottom and up sides of the pie plate. Using the bottom of a lightly greased dry measuring cup, press and smooth the crust into an even, compact layer.

In a large bowl, whisk the Marshmallow Fluff, peanut butter, boiling water, vanilla, and salt until smooth and homogeneous. Place in the refrigerator to chill, about 10 minutes.

While the filling is chilling, using a stand mixer fitted with a whisk attachment or a hand mixer, whip the cream on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, 1 to 3 minutes.

Gently whisk 1/3 of the whipped cream into the chilled peanut butter mixture to lighten it. Using a rubber spatula, gently fold in the remaining whipped cream, taking care to scrape up any of the peanut butter mixture sticking to the bottom of the bowl, until no white streaks remain. Spread the filling evenly into the pie crust.

Refrigerate the pie until the filling is firm and set, at least 4 hours or up to 24 hours, before serving. Store leftovers in the refrigerator, lightly covered with plastic wrap, for up to 3 days. Love the recipe? Leave us stars and a comment below!