October 8th is National Fluffernutter Day, honoring an American sandwich that has been beloved by generations: a combination of Fluff marshmallow cream and peanut butter.
The invention of smooth, creamy Marshmallow Fluff in Massachusetts led to many recipes, including the Fluffernutter Sandwich, a combination of Marshmallow Fluff and peanut butter.
Today we have a Fluffernutter Pie to celebrate; it substitutes regular marshmallows for Marshmallow Fluff.
Before you dig in, check out:
The pie (photo #1) isn’t impossible, of course. “The title refers to the way it “impossibly” forms its own crust as it bakes, no pastry needed,” says recipe developer Hannah Kaminsky.
“Riffing off my favorite childhood sandwich (photo #2), stacked thick with gooey marshmallow cream slathered over crunchy peanut butter, this reinterpretation skips the bland bread and gets right to the good stuff: the filling.
“Deceptively simple, it takes little more effort to assemble than the classic school lunch that inspired it.
“Prepare for a luscious peanut butter and marshmallow onslaught.”
1. PREHEAT the oven to 350°F and lightly grease a 9-inch pie pan.
2. WHISK together the peanut butter, yogurt, milk, vinegar and vanilla in a small bowl; set aside. Separately…
3. COMBINE the sugar, flour, arrowroot, baking powder and salt. Mix thoroughly so that no lumps remain and all of the dry ingredients are completely incorporated. Add in the liquid mixture and stir until smooth.
4. POUR the batter into the pie pan and bake for 40 to 45 minutes and remove from the oven. The pie should be set around the edges but quite wobbly in the center, much like a cheesecake.
5. PILE the marshmallows on top in an even layer and return the pie to the oven. Set the broiler to high and cook for 5 to 10 minutes, until the marshmallows are lightly toasted and golden brown.
6. REMOVE and cool to room temperature before garnishing with peanuts, slicing, and serving.
Comments are closed.