Fluffernutter Pie

A dense peanut butter custard filling is baked inside of an oat shortbread and topped with fluff for a nostalgic taste everyone will love.

PREP TIME: 20 MIN

– quick cooking oats – creamy peanut butter – brown sugar + granulated sugar – half and half – butter – eggs – vanilla extract – cream of tartar – marshmallow fluff (if not making fluff)

COOK TIME: 30 MIN

INGREDIENTS

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Make the oat shortbread in a food processor.

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PREPARE THE PASTRY

Transfer the shortbread to a 9" tart pan and smooth it in. Blind bake.

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TRANSFER AND BAKE PASTRY

Mix together the egg yolks, peanut butter, sugar and salt until just combined (you don’t want to overwork the peanut butter).

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PREPARE THE FILLING

Slowly whisk in the half and half, a little at a time, until it’s fully combined.

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PREPARE THE FILLING

Transfer the filling to the blind baked tart shell.

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ADD THE FILLING

Bake the peanut butter tart in the middle rack for 20-30 minutes, or until the filling is set around the edges

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BAKE IT

Make the fluff, also known as Swiss meringue. Alternatively, you can just buy fluff!

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PREPARE THE FLUFF

Add the fluff to the top of the pie and enjoy immediately.

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ASSEMBLE

FIND THE FULL RECIPE LINKED BELOW

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