Fluffernutter Pie
Fluffernutter Pie is a rich and creamy peanut butter based pie made with cream cheese, whipped cream and topped with a homemade meringue topping. A delicious and easy no bake fluffernutter pie recipe.
Servings 8 servings
Ingredients
- 2 1/2 cups graham cracker crumbs
- 2 tablespoons light brown sugar
- 8 tablespoons unsalted butter melted
- 8 ounces of cream cheese softened
- 1/2 cup powdered sugar
- 1 cup creamy peanut butter
- 8 ounces whipped topping thawed
- 4 large egg whites room temperature
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl you will add graham crackers that are crushed, brown sugar and butter in a bowl. Mix to combine.
- Press the mixture into the pie pan, pressing firmly. Then place the crust in the freezer for 20 minutes.
- While the pie crust is chilling grab a small saucepan. Add an inch of water and place on high heat. Whisk in the egg whites, cream of tartar and granulated sugar in a medium heat proof bowl, that is sat on top of the saucepan. IT will mimic a double boiler.
- Whisk the mixture for around 10 minutes, making sure it reaches 160 degrees. The egg whites will get foamy and the sugar needs to be dissolved fully.
- Remove the mixture from the heat, and use a mixer to whip in the vanilla. Whip on high speed until the meringue is stiff and a little stretchy when you lift the beaters out of the mixture.
- In a new bowl add the cream cheese and peanut butter. Whip until nice and creamy.
- Slowly add in the powdered sugar until it is fully mixed and creamy.
- Then fold in the whipped cream mixture.
- Pour the peanut butter filling into the chilled pie crust. Then refrigerate the pie for at least 4 hours to set up.
- Then top with the meringue topping. Use a kitchen torch to lightly toast the merignue. Top with mini marshmallows if you want and then serve and enjoy.