Fluffernutter Pie

If you’re not from New England, there’s a fair chance you haven’t had a fluffernutter (peanut butter and fluff) sandwich before. That’s sad for you! Once you try it, you’ll be looking to have that flavor, and fluff in general, all the time! Here’s one other way to have some delicious!

*If your supermarket doesn’t have proper Fluff, you can buy whatever ‘marshmallow creme’ they have, but glare at it real skeptically because Fluff is a specific thing and every store should have it!

*This pie should really be in an Oreo cookie crust, but I can’t be trusted with the rest of a package of Oreos around, and my supermarket didn’t have Oreo crusts in stock, so I got a graham cracker crust and glopped some random hot fudge sauce on top to just get some chocolate flavor in there. You can do what makes sense for you!

Ingredients:

  • 1 envelope unflavored gelatin
  • 1 cup cold water, divided
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1 cup Marshmallow Fluff
  • 2 cups heavy cream
  • 1 chocolate crumb crust (see note above)

Combine the gelatin and 1/2 cup of the water in a medium saucepan and let stand 1 minute to absorb.

Cook over medium heat, stirring constantly, until gelatin is completely dissolved, then remove from heat.

Stir in the sugar, vanilla, and remaining 1/2 cup water.

Beat in the peanut butter and fluff until smooth.

Chill the mixture until it mounds when dropped from a spoon, about 1/2 an hour.

Meanwhile, beat the cream up to whipped cream.

Fold the whipped cream into the peanut butter mixture.

Turn the mixture into the crust and chill until set.

Fluffernutter Pie

From The Yummy Book.

  • 1 envelope unflavored gelatin
  • 1 cup cold water, divided
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1 cup Marshmallow Fluff
  • 2 cups heavy cream
  • 1 chocolate crumb crust

Combine the gelatin and 1/2 cup of the water in a medium saucepan and let stand 1 minute to absorb. Cook over medium heat, stirring constantly, until gelatin is completely dissolved, then remove from heat. Stir in the sugar, vanilla, and remaining 1/2 cup water, then beat in the peanut butter and fluff until smooth. Chill the mixture until it mounds when dropped from a spoon, about 1/2 an hour. Meanwhile, beat the cream up to whipped cream. Fold the whipped cream into the peanut butter mixture, then turn into the crust and chill until set.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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