No-Bake Peanut Butter Marshmallow Pie

Ingredients:

• 2 tbsp unsalted butter, plus extra for greasing the pan
• 4 cups marshmallow fluff, such as Fluff
• 2 cups puffed rice (breakfast cereal)
• 2 cups large pretzel pieces
• 1 package (220 g) of cream cheese, room temperature
• 1 and 1/4 cups creamy peanut butter
• 1 cup heavy cream
• Special equipment: deep pie dish with a diameter of 23 cm.

Preparation:

1. Grease a 23cm pie pan with butter.
2. In a large saucepan over medium heat, melt the butter. Add 2 cups of marshmallow fluff and stir constantly until melted and combined with the butter, about 2 minutes. Remove from heat and stir in the puffed rice and pretzels until coated. Pour into the prepared pie pan, pressing into the bottom and up the sides.
3. Meanwhile, in a large bowl, beat the cream cheese, 1 cup marshmallow fluff, and 1 cup peanut butter with a mixer on medium speed until smooth, about 2 minutes. Gradually pour in the heavy cream and continue beating until light and fluffy peaks form, about 5 minutes.
4. Spread the filling over the crust and smooth it out, being careful not to cover the edges. Microwave the remaining 1/4 cup peanut butter in a small bowl in 30-second intervals, stirring, until melted and runny, about 1 minute.
5. Sprinkle the pie with half the peanut butter. Spoon the remaining 1 cup of marshmallow fluff into the center of the pie and smooth it out slightly to create a soft marshmallow-like texture. Drizzle with the remaining peanut butter. Refrigerate the pie until completely set, about 6 hours or overnight.