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Don’t be a nutter, try this fluffernutter pie

Remember how a few weeks ago I talked about my adventures with a peanut butter and jelly pie, and my excitement to adapt it?

Well, I couldn’t wait.

My sweetie suggested a fluffernutter pie, and I had to know how it’d work as an adaptation.

Fluffernutter pie with pretzel crust ingredients.

Another thing I wanted to try was a pretzel crust. The sweetness and the salt sounded exciting, and tasty. I thought the extra sweet fluffernutter would be the perfect test vehicle for my salty crust.

So, in (very technical) science terms, I added some extra variables, but the constant from the peanut butter and jelly pie was the center peanut butter filling.

The first variable I thought I had tried before, mixing marshmallow cream into whipped cream. I had not; in past instances, I’d mixed the marshmallow with meringue as a delightful way to “toast” the marshmallow in a S’mores pie and a Thanksgiving sweet potato pie. This time, though, I wanted an icebox pie, no cooking beyond the crust required. So, it was a test. Does whipped cream folded into marshmallow cream work? It resoundingly does.

The second variable I was more confident in, as I’ve already made a saltine crust earlier this year and, in theory, crushed pretzels aren’t that different from crushed graham crackers. The pretzels took a little more pounding, but otherwise, it was much the same as the graham cracker/saltine crusts. So again, it was a test, but I was less surprised when this was also a resounding success.

Even better, it all came together great. It was, like the last pie, the perfect adaptation of the original favorite sandwich, just sweetening the deal a little. (My sweetie has next suggested a Take 5 pie … I might take him up on it, but I might also take 5 *wink* on repeating a peanut butter pie every month.)

Salt, sweet, marshmallow, peanut butter, perfection.

Here’s what I did, adapting the peanut butter and jelly pie Taste of Home recipe from last month:

Ingredients

For the crust:

  • 1 ½ c. pretzel crumbs (I’d estimate I used about 3 c. of pretzel twists and then pounded the sh*t out of them with a meat tenderizer)
  • 5 T. unsalted butter, melted
  • ¼ c. sugar
  • Pinch of salt

For the pie:

  • 1 package (8 oz.) cream cheese, softened
  • ½ c. confectioners’ sugar
  • ½ c. peanut butter (I went with creamy for the pie, even though I like crunchy, but you do you)

For the topping: 

  • 1 c. heavy cream
  • 7 oz. marshmallow fluff

Directions

For the crust:

Heat the oven to 350 degrees. Mix together the ingredients in a medium bowl, and then press them into the bottom and up the sides of a 9-inch skillet. Bake for 12 to 15 minutes until the edges are golden. Remove from oven, and let cool completely.

For the pie: 

In a large bowl, beat together the cream cheese, sugar, and peanut butter until smooth. Spoon into cooled pretzel crust. Top with whipped topping (directions below).

For the topping: 

Beat the heavy cream until stiff peaks form. Fold the marshmallow fluff into the whipped cream.

To finish: 

Place the whipped topping on top of the pie. Cover and refrigerate for 4 hours or overnight, and enjoy!

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Peanut butter jelly pie, peanut butter jelly pie

I can’t be the only one in these times who’s been reverting back to things that are comforting, while also somewhat ironically enjoying the chance to do things I’ve never done.

Some examples: I’ve recently rediscovered my love of Iron Chef: America, while also enjoying the fantasy dread and panic (as opposed to the real life dread and panic) of American Horror Story. I’ve dyed my hair (and donning a mask when I interact with other people), but I’m also wearing the same handful of outfits week in and week out.

This week’s recipe is very much in line with this new Christinia-in-the-time-of-Covid.

I made a peanut butter & jelly pie. All the comforts of a PB&J from my youth and the joy of making pie but made into something I’ve never had before.

PB&J pie ingredients.

I’ll admit my initial taste was one of mild disappointment, as the peanut butter and cream cheese had the familiar mouthfeel as a PB&J with a tad too much peanut butter where you have to use your tongue to break it up. I suggested — and am still considering for future alternative uses — mixing the peanut butter mixture with the whipped cream that goes on top.

However, upon tasting my second slice, I realized the simple fact that the pie really brings everything that’s great about a PB&J into a pie and doesn’t need my additional tweaking. I’ve enjoyed more slices since then and think it works wonderful as is.

I do think it’ll be worth trying to fold in the whipped cream at some point, and maybe trying it with something chocolatey, or as my sweetie suggested making a sort of fluffernutter. I’m still considering my options but suffice to say this simple, familiar dish has opened up whole new worlds for me.

Quick note: I went ahead and homemade my crust so that I could make it in my little Le Creuset, and I homemade my own whipped cream because it’s just so much better. But if you don’t have the energy in these times to make this, just remember you can save some time and energy by getting those items premade, at which point it’s basically just mixing the peanut butter center and topping with the jelly of your choice. No judgement from me.

Ooh aah.

Here’s what I did, using a Taste of Home recipe, with some alterations for my homemade crust and topping:

Ingredients

For the crust:

  • 1 ½ c. graham cracker crumbs
  • 5 T. unsalted butter, melted
  • ¼ c. sugar
  • Pinch of salt

For the pie:

  • 1 package (8 oz.) cream cheese, softened
  • ½ c. confectioners’ sugar
  • ½ c. peanut butter (I went with creamy for the pie, even though I typically like crunchy, but you do you)
  • ½ c. strawberry preserves (any flavor will work if you like it in a PB&J but this seemed perfect for the nostalgia I craved)

For the topping: 

  • 1 c. heavy cream
  • 2 T. sugar
  • Salted peanuts, for topping (optional)

Directions

For the crust:

Heat the oven to 350 degrees. Mix together the ingredients in a medium bowl, and then press them into the bottom and up the sides of a 9-inch skillet. Bake for 12 to 15 minutes until the edges are golden. Remove from oven, and let cool completely.

For the pie center: 

In a large bowl, beat together the cream cheese, sugar, and peanut butter until smooth. Spoon into cooled crust. Top with the preserves (I thought it’d be too messy, but it actually works.).

For the topping: 

Beat together the heavy cream and sugar.

To finish: 

Place the whipped topping on top of the pie, and peanuts if using. Cover and refrigerate for 4 hours or overnight, and enjoy!