Nutella Peanut Butter Marshmallow Pie
This Nutella Peanut Butter Marshmallow Pie is a dreamy no-bake dessert that combines creamy chocolate-hazelnut spread, rich peanut butter, and fluffy marshmallows in a buttery graham cracker crust. It’s the ultimate crowd-pleaser that takes just minutes to prep and requires zero oven time.
Perfect for summer gatherings, potlucks, or when you need an impressive dessert without the fuss, this pie delivers big flavor with minimal effort. The combination of Nutella and peanut butter creates an irresistible sweet-salty balance, while mini marshmallows add pockets of gooey texture throughout.
Whether you’re a beginner baker or a seasoned pro, this recipe will become your go-to when you want maximum wow factor with simple ingredients you probably already have in your pantry.
Why You’ll Love This Recipe
This pie requires no baking and minimal hands-on time—just mix, spread, and chill. It’s perfect for hot days when you don’t want to turn on the oven, and it feeds a crowd without breaking the bank.
The flavor combination is absolutely addictive. Nutella brings rich chocolate-hazelnut notes, peanut butter adds creaminess and depth, and marshmallows provide sweet pockets of texture that make every bite interesting.
You can make it ahead and store it in the freezer, making it ideal for meal prep or unexpected guests. Plus, kids and adults alike go crazy for this dessert—it’s a guaranteed hit at any gathering.
Ingredients You’ll Need
The beauty of this recipe is its simplicity—just a handful of everyday ingredients create something truly special. You’ll need graham crackers, butter, cream cheese, Nutella, peanut butter, powdered sugar, heavy cream, and mini marshmallows.
For the crust, standard graham crackers work perfectly, but you can also use chocolate graham crackers for extra chocolate flavor. Use full-fat cream cheese at room temperature for the smoothest filling—low-fat versions won’t set properly.
Choose creamy peanut butter rather than natural or crunchy varieties for the best texture. Natural peanut butter can be too oily and won’t incorporate as smoothly into the filling.
Read More: Frosted Cinnamon Pop-Tarts Cookies
How to Make It
Start by making your graham cracker crust: pulse crackers into fine crumbs, mix with melted butter, and press firmly into a 9-inch pie pan. Chill while you prepare the filling—this helps it set and prevents sogginess.
Beat softened cream cheese until fluffy, then add Nutella and peanut butter until completely smooth. Gradually mix in powdered sugar, then fold in whipped heavy cream until you have a light, mousse-like texture.
Gently fold in mini marshmallows, reserving some for the top. Spread the filling into your chilled crust, smooth the surface, and top with the remaining marshmallows. Refrigerate for at least 4 hours or freeze for 2 hours until firm.
Nutella Peanut Butter Marshmallow Pie
Course: DessertCuisine: AmericanDifficulty: Easy8-10
servings20
4
hours4
hours20
minutesA rich, no-bake pie featuring Nutella, peanut butter, and marshmallows in a graham cracker crust
Ingredients
- For the Crust
1½ cups graham cracker crumbs (about 10 full crackers)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
- For the Filling
8 oz cream cheese, softened to room temperature
¾ cup Nutella
½ cup creamy peanut butter
¾ cup powdered sugar
1 cup heavy whipping cream, cold
1½ cups mini marshmallows, divided
Optional: chocolate shavings or extra Nutella for topping
Directions
- Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until texture resembles wet sand. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Refrigerate while making filling.
- Prepare filling: In a large bowl, beat cream cheese with an electric mixer until fluffy and smooth, about 2 minutes. Add Nutella and peanut butter, beating until completely combined and no streaks remain.
- Add sugar: Gradually add powdered sugar and beat on medium speed until smooth and creamy, scraping down sides as needed.
- Whip cream: In a separate chilled bowl, beat heavy cream with clean beaters until stiff peaks form, about 3–4 minutes.
- Combine: Gently fold whipped cream into Nutella mixture using a spatula until fully incorporated and no white streaks remain. Fold in 1 cup of mini marshmallows.
- Assemble: Pour filling into chilled crust and smooth the top with a spatula. Scatter remaining ½ cup of marshmallows over the top, pressing gently to adhere.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm and set. Alternatively, freeze for 2 hours for a firmer texture.
- Serve: Slice with a hot knife, wiping clean between cuts. Drizzle with extra Nutella or add chocolate shavings if desired.
Notes
- Substitutions:
Use almond butter or sunflower seed butter for peanut allergies
Swap graham crackers for an Oreo cookie crust
Use a chocolate hazelnut spread alternative if Nutella unavailable - rTips:
Room temperature cream cheese is essential for a smooth filling
Don’t overmix after adding whipped cream or filling will deflate
For extra marshmallow flavor, toast the top marshmallows with a kitchen torch before serving
| Nutrient | Per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 24 g |
| Sugars | 35 g |
| Protein | 8 g |
| Dietary Fiber | 2 g |
Tips for Success
Chill your mixing bowl and beaters before whipping the heavy cream—this helps it reach stiff peaks faster and results in a fluffier filling. Don’t skip this step if you want the best texture.
If your filling seems too thick, add a tablespoon of milk at a time until spreadable. If it’s too thin, refrigerate for 20 minutes to firm up before spreading in the crust.
For clean slices, dip your knife in hot water and wipe it clean between each cut. This prevents the creamy filling from sticking to the blade and gives you picture-perfect pieces every time.
Storage and Make-Ahead
This pie stores beautifully in the refrigerator for up to 5 days, covered tightly with plastic wrap or in an airtight container. The flavors actually deepen and meld together after a day or two.
For longer storage, freeze the pie for up to 3 months. Wrap it first in plastic wrap, then in aluminum foil to prevent freezer burn. Thaw in the refrigerator for 4–6 hours before serving.
You can make this pie completely ahead for parties—just prepare it 1–2 days in advance and keep it chilled. Add any garnishes like extra marshmallows or chocolate drizzle right before serving for the freshest look.
Frequently Asked Questions
Can I use regular-sized marshmallows instead of mini marshmallows?
Yes, but cut them into smaller pieces with kitchen scissors first. Mini marshmallows distribute more evenly throughout the filling and are easier to fold in without deflating the whipped cream. Large marshmallows can create uneven texture.
Why is my pie filling too soft and not setting?
The most common reason is not chilling long enough—give it the full 4 hours in the refrigerator. Also ensure your cream cheese was at room temperature and your heavy cream was properly whipped to stiff peaks before folding together.
Can I make this pie dairy-free?
Yes, use dairy-free cream cheese, coconut cream instead of heavy cream (chilled overnight and whipped), and vegan butter for the crust. Make sure your chocolate hazelnut spread is also dairy-free. The texture will be slightly different but still delicious.
