Fluffernutter Pie

Posted on March 12, 2024 by Sweet Jumbles

Fluffernutter Pie1March 14 is Pi Day. Pi, 3/14, 3.14. So, I wanted to create something to enjoy on Pi Day. While I’m a sucker for fruit pies, I decided to go with a cream pie for a change of pace.  (Ten years ago we celebrated with an Apple Cranberry-Ribbon Pie.)

This recipe includes a traditional crust, a peanut butter mousse, and a marshmallow topping. The marshmallow topping does require some attention, and it’s not the kind of marshmallow that Sweet Jumbles sells, but it’s otherwise not too difficult. Should your time or energy be short, I’ll never know if you use a pre-made or refrigerated crust.

The recipe below is for a full 9-inch pie. I, however, bought these adorable mini 6-inch pie plates. I cut the recipe in half, and you could do the same in the event that you have smaller dishes.

Fluffernutter Pie

  • Servings: 10
  • Difficulty: medium
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Fluffernutter pie insta

Ingredients

For the crust
Please refer to our pie crust recipe here.

For the Peanut Butter Mousse
1 c creamy peanut butter
4 oz cream cheese, room temperature
1 t vanilla extract
1 ¼ c heavy cream

For the Marshmallow topping
¾ c sugar
2 T water
1 large egg white
1 t light corn syrup
1/8 t cream of tartar
1/8 t salt
½ t vanilla extract
chopped peanuts

Directions

  • Preheat oven to 475 degrees.
  • Make crust according directions, and place into a 9-inch pie pan. Place firmly against the sides, trim any excess, and crimp or flute edges. Poke crust all over with a fork. Place a sheet of parchment in the crust and add pie weights, rice, or dried beans to weigh down the crust.  
  • Bake for 10 minutes, remove weight and parchment, and continue baking for an additional 4-5 minutes.
  • Cool completely.
  • While the crust is cooling, beat peanut butter, cream cheese, and 1 t vanilla in a large bowl.  Add ½ c whipping cream, beating until well-incorporated. Add remaining cream, beating for about 2 minutes. Spread into cooled crust and refrigerate.
  • To make the marshmallow fluff, place about ½-inch of water into the bottom of a double boiler. Bring to a boil. Combine sugar, water, egg white, corn syrup, and cream of tartar in the top of the double boiler and beat with a hand mixer at high speed for five minutes, or until the mixture forms stiff, glossy peaks.
  • Remove from heat, add vanilla, and mix for another 2 minutes.
  • Spread over peanut butter pie and sprinkle with chopped peanuts.
  • Refrigerate 2 hours before serving.

 

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