Yes, Fluffer Nutter Pie, it’s a real thing. Flutter Nutter Pie was born out of the love for Fluffer Nutter Sandwiches; a total Boston origination. Yes, straight up peanut butter and marshmallow cream on sandwich bread. However, there would be no Nutter if there was no Fluffer.
I recently listened to a podcast from Gastropod titled: What the Fluff is Marshmallow Creme? Canada started it; Boston made it famous. To date it’s one of my favorite podcasts from the gastro gals. My kitchen pantry is always packing a container of marshmallow fluff. Also, as I am 1/8th Canadian, I almost feel proud! (LOL.)
The filling is old-fashioned creamy peanut, a little bit of cream cheese, whipped cream, and very light on the sugar. We’re letting the marshmallow fluff carry the load for the gooey sweetness. I used old-fashioned peanut as there is no added sugar and old-fashioned peanut was the norm back then.
For this fluff-o-licious pie you will need to pre-baked pie shell crust. I highly recommend NOT using a crumb crust because of the extra sweetness.
Once the crust has cooled, spread the peanut butter filling. Next, for the fluff topping, we’re going to beat two egg whites until soft peaks form.
The marshmallow fluff is beaten into the egg whites, which in turn helps the marshmallow fluff become spreadable. It’s sort of a “cheater” 7-minute frosting. Now, if you don’t know what 7-minute frosting is, I will be posting that in another in the not so distant future. Think creamy silky marshmallow, not quite like fluff.
Garnish with some salted roasted peanuts and mini marshmallows and pop it into the fridge for a couple of hours.
The Fluffer Nutter has such a tasty and fun history, but I was afraid of the sweet factor. However, to put it to the test I had my food critic daughter try it out and it passed with flying colors. Phew! She is brutally honest, so no candy coating here!
If you have read a few of my blog posts, you know what I am going to say next; try and save that last slice for yourself! Therefore, I will make another Fluffer Nutter, but maybe with a grand Elvis flair. Dang, that does sound great, doesn’t it? I can’t wait! Happy Baking Pie Peeps!
Fluffer Nutter Pie
Fluffer Nutter Pie: Old-fashioned creamy peanut butter filling topped with creamy marshmallow fluff "icing" and roasted salted peanuts. Good stuff.
8
30
minutes27
minutesKeep the screen of your device on
Ingredients
- Peanut Butter Filling
1 cup old fashioned peanut butter
4 ounces cream cheese
1 cup heavy cream
1/3 cup pure cane powdered sugar
1 teaspoon pure vanilla
1 pre-baked 9-inch pie crust
- Grandmas's Pie Crust (makes 1 9-inch crust)
1 cup all-purpose flour (or use gluten free flour)
1/2 cup butter
1/2 teaspoon salt
1/8 teaspoon baking powder
1/4 cup very cold water
- Marshmallow Fluff Topping
2 egg whites (or 2 tablespoons Meringue Powder + 4 tablespoons water)
1/4 teaspoon cream of tartar
One 7-ounce container marshmallow fluff
Roasted salted peanuts and mini marshmallows for garnish
Directions
- 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, at a one to one substitution, Gluten Free Flour Mix, or use King Arthurs Measure for Measure Gluten Free Flour.
- Make the pie dough the same as above, but roll it out onto a gluten-free floured parchment 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.
