Salted Peanut and Marshmallow Pie

Name: Salted Peanut and Marshmallow Pie
Prep time: 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 cup whipping cream; 1 package (8 oz) cream cheese, softened; 1 cup creamy peanut butter; 1 cup marshmallow creme; 1/2 cup powdered sugar; 1/2 cup salted peanuts; 1/2 cup miniature marshmallows

1 Ratings

1 Reviews

Prep 30 min
Total 2 hr 30 min
Ingredients 8
Servings 12

Kids will go crazy for this decadent, easy pie that combines peanut butter and marshmallow creme.

By Pillsbury Kitchens

Updated October 15, 2013

Make With

Pillsbury Pie Crust

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup marshmallow creme
1/2 cup powdered sugar
1/2 cup salted peanuts
1/2 cup miniature marshmallows

Steps

1

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack.
2

Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter, marshmallow creme and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread into crust. Sprinkle peanuts and marshmallows around edge of pie. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.

Drizzle with caramel sauce just before serving.
Eat leftovers within 2 days.

Nutrition Facts

Serving Size: 1 Serving

Calories: 430

Calories from Fat: 290

Total Fat: 32g; 49%

Saturated Fat: 13g; 63%

Trans Fat: 0g

Cholesterol: 50mg; 17%

Sodium: 310mg; 13%

Potassium: 220mg; 6%

Total Carbohydrate: 28g; 9%

Dietary Fiber: 2g; 7%

Sugars: 13g

Protein: 9g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 1/2 Fat;