Fluffernutter Pie

Step aside whipped cream, there’s a new fluffy addition to the crowd pleasing peanut butter pie and it is literally fluff – marshmallow fluff. I give you the fluffernutter pie!

In case you haven’t noticed, I’ve been posting almost exclusively National Food Holiday recipes thus far in 2019. It wasn’t something I planned ahead of time, but I was burnt out after the holidays and feeling uninspired so when I saw a bunch of themed blogger events I decided to sign up for them all in order to give a direction in which to force my creativity to come out and play. I have to say it has worked very well thus far!

I actually keep a running list of recipe ideas but for some reason none of them were motivating me to get into the kitchen. Oddly enough, once I had a mission to accomplish, many of the recipes I’ve shared were on that list including today’s.

Which holiday are we celebrating today? One of my most important ones in my opinion – #NationalPeanutButterDay! With college football season over I am feeling a little deprived of my #PBchocSat so any reason to make something peanut butter is fine by me.

But I decided to hold off on the chocolate for once and try another classic combo, peanut butter and marshmallow fluff, aka fluffernutter. And since one of my favorite peanut butter recipes of all time is peanut butter pie, it was an easy progression to make a fluffernutter pie to celebrate. Really all I did was substitute half of the heavy cream with marshmallow fluff and added some more on top.

In house news, today is the final walk though! Just making sure nothing is out of order before signing the title tomorrow and getting the keys! AHHH! It’s like the wedding all over again: lots of money, lots of planning, and it won’t truly sink in that it’s real until it’s happening.

Thankfully buying a house lasts more than one day because then we get to live in it! And more importantly cook all the deliciousness in our lovely new kitchen that I cannot help but continue to gush over. The only downfall is we will have to install a bigger oven under the *true 6 burner* range because the one in the wall it a bit small for many of my cookie sheets. Darn then I will have two ovens, whatever shall I do!?

Looking for more fluffernutter creations? Try my fluffernutter blondies, no-churn fluffernutter ice cream, or fluffernutter sandwich cookies.

P.S. Speaking of delicious things, make sure you check out the list of peanut butter recipes shared by some of your other favorite bloggers below!

ALL THE PEANUT BUTTER:

• Veggie Pad Thai by A Day in the Life on the Farm
• Cinnamon Peanut Butter Dip by Blogghetti
• Jamming Peanut Butter Cookie Sandwiches by Cindy’s Recipes and Writings
• School Cafeteria Peanut Butter Bars by Creative Southern Home
• Peanut Butter Banana Protein Donuts by Crumb Top Baking
• Lettuce Wrapped Sweet and Sour Pork with Spicy Peanut Sauce by Culinary Adventures with Camilla
• The Best Double Chocolate Buckeyes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mom’s Peanut Butter Pie with Chocolate Crust by Family Around the Table
• Chocolate Peanut Butter No Bake Cookies by House of Nash Eats
• Peanut Butter, Honey and Pear Open Faced Sandwiches by Jolene’s Recipe Journal
• No churn Peanut Butter Ice Cream by Karen’s Kitchen Stories
• Peanut Butter Apple Breakfast Wraps by Kate’s Recipe Box
• Peanut Butter Chocolate Chip Keto Fat Bombs by Our Good Life
• Strawberry Peanut Butter Quesadilla by Palatable Pastime
• Peanut Butter Hummus by Savory Moments
• Peanut Butter Granola Bars by Sweet Beginnings
• Vegan Chocolate Peanut Butter Puff Pastry Braid by The Baking Fairy
• Fluffernutter Pie by The Spiffy Cookie

Four years ago: DIY Painter’s Tape Accent Wall

Five years ago: Cranberry Greek Yogurt Waffles

Six years ago: Salted Nutella Peanut Butter Thumbprint Cookies

Seven years ago: Homemade Pizza Sauce

Eight years ago: Peanut Butter Stuffed Chocolate Chip Cookies

FLUFFERNUTTER PIE

Serves 10-12

Ingredients:

CRUST

1-3/4 cups graham cracker crumbs

3 Tbsp brown sugar

6 Tbsp unsalted butter, melted

Pinch of salt

FILLING

1 cup creamy peanut butter

1 (8 oz.) package cream cheese, softened

1/2 cup brown sugar

1-1/2 cups marshmallow fluff, divided

1 cup heavy cream

1 tsp vanilla extract

Mini marshmallows, for garnish (optional)

Directions:

1. Preheat oven to 350 degrees. Combine the graham cracker crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for 15 minutes, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely *.
2. In a large bowl, beat together peanut butter, cream cheese, brown sugar and vanilla with an electric mixer on medium, until well combined.
3. In another large bow, whip the heavy cream on medium-high until soft peaks form. Using a rubber spatula, gently fold the whipped cream and 1 cup of the marshmallow cream into the peanut butter mixture until thoroughly combined. Spoon mixture into cooled pie shell and smooth mixture to edges of pie.
4. Spread remaining marshmallow cream over the pie (I kinda of swirled mine in) and top with more mini marshmallows if desired. Refrigerate until ready to serve.

* For a shortcut, use a prepared graham cracker crust.

Source: Adapted from The Bee’s Knees Peanut Butter Pie.