Roastedsalted peanuts and mini marshmallows for garnish
Instructions
Pre-Baked Pie Crust
Preheat oven to 350 F degrees.
Mix all dry ingredients together. With a fork cut in butter until just starting to be crumbly. Pour in cold water and give it 3 to 4 stirs to form a dough ball.
Roll out dough, place in 9-inch pie plate, trim and crimp edges, and prick the bottom of the pie crust with a fork.
Place foil, shiny side down, fill with dry beans or rice, and bake for 15-20 minutes.Remove foil with beans and place crust back in oven for another 6-7 minutes.
Remove from oven and cool before adding filling.
Peanut Butter Filling
In a large bowl, with an electric mixer, beat the heavy whipping cream, powdered sugar and vanilla together until stiff peaks form, set aside.
In a separate bowl, use an electric mixer to beat the cream cheese for about 2 minutes until creamy and smooth to ensure no lumps.
Add the old fashioned peanut butter and beat until thoroughly combined, about 1 to 2 minutes.
Add the whipped cream to the peanut butter mixture and whip with electric mixer about 1 minute. Spread into cooled pre-baked pie shell. Place in refrigerator while you prepare the marshmallow fluff topping.
Marshmallow Fluff Topping & Assembly
In medium to large size bowl, beat the egg whites & cream of tartar at high speed with electric mixer (like KitchenAid) until soft peaks that keep their form, about 3 to 5 minutes, depending on your mixer.
Add the marshmallow fluff and beat with mixer for 1 to 2 minutes more until thoroughly combined.
Spoon the fluff onto the pie and spread with spatula to create small swirls as desired. Garnish with roasted peanuts and mini marshmallows.
Notes
Gluten Free Crust Instructions:Use my gluten free flour mix, made with Bob's Red Mill products, at a one to one substitution. Follow the ling for making the flour mix: https://portlandiapielady.com/gluten-free-pie-crust/Use butter instead of shortening for gluten free, it does make a difference in taste. Make the pie dough the same as above, but roll it out onto a gluten-free floured parchment or wax paper, invert onto pie plate and peel off paper. If it tears, it will simply push back together. Follow instructions above for pre-baking the crust.