Fluffernutter Pie | Kita Roberts PassTheSushi.com

 

There’s a little something about peanut butter and fluff that really hits the spot. Something I had forgotten as an adult with the weight and worry of the world sitting on my shoulders. Something that a spoon full of that sticky fun delicious marshmallow creme reminded me of in an instant. There was nothing like the after school or late night snack that Dad would make with simple peanut butter and crackers with fluff squished in between. Or the occasional surprise lunch of that perfect flavor combo in between white bread. Yeah, a Fluffernutter.

And this Fluffernutter pie  takes you right back to that magic. Put those worries aside and grab a spoon. Desserts on me.

Fluffernutter Pie | Kita Roberts PassTheSushi.com

 

Fluffernutter Pie | Kita Roberts PassTheSushi.com

Fluffernutter Pie

5 from 1 vote
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Author: Kita

Ingredients

  • 1 classic pie crust dough
  • 1 cup heavy cream
  • 8 oz cream cheese - softened
  • 1 cup creamy peanut butter
  • 1 cup Fluff
  • 1/2 cup confectioners' sugar
  • 1/2 cup honey roasted peanuts and mini marshmallows for topping

Instructions

  • Bake the pie dough in a 9" pie dish until golden brown according to recipe. Let cool completely.
  • Whip the heavy cream in the bowl of your stand mixer fitted with the whisk attachment on high speed until stiff but moist peaks form. Scrape into a bowl and set aside.
  • Next, beat the cream cheese and peanut butter until smooth in the bowl of your stand mixer. Scrape down sides, add the Fluff and confectioners' sugar and beat until combined and smooth.
  • Fold in the whipped cream.
  • Spread the peanut butter mixture into the prepared pie crust and sprinkle the peanuts and marshmallows around the edges if desired.
  • Allow to set in fridge for at least two hours before slicing and serving.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Fluffernutter Pie | Kita Roberts PassTheSushi.com

 

10 Comments

  1. Somehow I never had a fluffernutter as a child, I only discovered it as an adult. It’s sad I know. But that wouldn’t stop me from devouring this pie!

  2. Help! What is “Fluff”??

    1. Hi Terry, Fluff is everything that is awesome in the world – but really, it’s just marshmallow creme. Check it out.

  3. Judy Dasinger says:

    What do you do with the heavy cream that you whipped until stiff w/peaks and set aside? I don’t see it mentioned in rest of recipe and it doesn’t appear to be spread on top of pie or given option to serve on a slice of pie? Just wandering…….

    1. Ah! I’m sorry. You fold it into the peanut butter cream cheese mixture at the end before filling the pie crust.

  4. Could you substitute Cool Whip for the heavy cream? If so, how much?

    1. I think you could. It may be a little sweeter. I would fold in an 8oz container of thawed cool whip as a substitute. I’d love for you to snap a photo and let me know how it turns out over on my facebook page! 😀 Thanks

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