Fluffernutter Pie
A bread crumb crust with a peanut butter cream cheese filling, and a Marshmallow Fluff topping
Servings: 9 inch pie
Equipment
- 9" pie dish
- small bowl
- 2 mixing bowls
- stand or hand mixer
- silicone spatula
Ingredients
Crust
- 1 ½ cups plain bread crumbs
- ½ cup sugar
- 6 tablespoons butter melted
Filling
- 8 oz cream cheese
- 1 cup peanut butter
- ½ cup sugar
- 2 teaspoons vanilla
- 1 cup heavy cream
Topping
- 10-15 oz Marshmallow Fluff
Instructions
Crust
- Combine all crust ingredients until crumbs are fully moistened.
- Press the crumb mixture into the bottom and up the sides of a 9" pie dish.
- Freeze for at least 20 minutes.
Filling
- Beat together cream cheese, peanut butter, sugar, and vanilla.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture.
- Spread evenly into the frozen crust, cover with plastic wrap, and refrigerate for at least 4 hours.
Topping
- Spread as much or as little Marshmallow Fluff on top of the peanut butter filling.
- Slice and enjoy!
Notes
Freezing the crust before filling it keeps the crust from getting soggy. This is usually done by baking, but since we don't baking this pie crust, we freeze it!
When beating the heavy cream. Make sure the cream is very cold (keep it in the fridge until you're ready to beat) to ensure that stiff peaks form.