The fluffernutter sandwich was a strong staple for lunch back when I was a young girl. The smooth mixture of peanut butter and marshmallow fluff sandwiched between two slices of bread ranked right next to the peanut butter and jelly and egg salad sandwiches.
Much to my surprise, after speaking with several of my peers, the amount of people who have never heard of the fluffernutter is astounding. It is quite simple and a delicious snack to compliment any boxed or bagged lunch and I feel that everyone should have the change to enjoy it.
To make a fluffernutter is simple. Take two slices of bread. Spread a healthy amount of marshmallow fluff on one slice, then spread your favorite peanut butter on the second slice. Press the gooey sides together and enjoy. The sandwich, however, is not the purpose of this letter.
In the past, thanks to the adoration of the fluffernutter by both my partner and myself, I created a recipe for a new way to enjoy the fluffernutter: The Fluffernutter Pie. (I later discovered a few similar recipes on-line and used them to help perfect the pie.)
The Fluffernutter Pie is a very rich and smooth desert best enjoyed on a nice, warm afternoon after playing hard on the playground and quickly scoffing down a healthy lunch. It even goes well sided with apple slices and a cold glass of milk.
The Fluffernutter Pie
You will need:
1) A small sauce pan
2) A medium sized mixing bowl
3) A crust (In the picture, I used a store-bought oreo crust. I like it the chocolate, but you can also use graham cracker crust)
4) A fresh jar of peanut-butter
5) A fresh jar of marshmallow fluff
6) 2 Cups of whipped cream
7) A packet of unflavored gelatine
8) 1 Cup of water
9) 3 Tablespoons of sugar
10) 1 Teaspoon of vanilla extract
First, mix together 1/2 cup of water and the packet of gelatin into the saucepan mix it until well blended. Allow the gelatin to sit for about a minute. Go ahead and put the pan over medium heat and sir the mixture constantly until completely dissolved.
Take the pan off the heating element and pour the mix into your bowl. Add the the rest of the ingredients, except for the whipped cream. Save that for later. Beat it all together. It is best if you have an electric beater, but it -IS- possible to get all the lumps out with a fork.
Once it is all blended, cover the bowl and place in the refrigerator. Let it cool, checking it every five minutes for consistency. Remove while the mixture is still soft, but mounds when scooped with a spoon.
Now, I typically take the time to taste it. Take just a little lick off of a spoon. Does it need more peanut butter? Does it need more fluff? At this point, I usually add a heaping spoon-full of both fluff and peanut butter. I lightly mix it all together and then swirl in the whipped cream once it is done.
Pour the mixture into the crust and cover the pie. Place pie in the refrigerator until the mixture sets and takes on a more gelatin consistency. Once it is set, feel free to garnish the pie. I like to spread whipped cream over it, top with toasted mini-marshmallows, and lace with a chocolate drizzle. Serve with a tall glass of milk.(You may need it.)
Feel free to experiment. If you do, tell me about it. Send me a picture! Let me know how you like it.
--Cadence
You will need:
1) A small sauce pan2) A medium sized mixing bowl
3) A crust (In the picture, I used a store-bought oreo crust. I like it the chocolate, but you can also use graham cracker crust)
4) A fresh jar of peanut-butter
5) A fresh jar of marshmallow fluff
6) 2 Cups of whipped cream
7) A packet of unflavored gelatine
8) 1 Cup of water
9) 3 Tablespoons of sugar
10) 1 Teaspoon of vanilla extract
First, mix together 1/2 cup of water and the packet of gelatin into the saucepan mix it until well blended. Allow the gelatin to sit for about a minute. Go ahead and put the pan over medium heat and sir the mixture constantly until completely dissolved.
Take the pan off the heating element and pour the mix into your bowl. Add the the rest of the ingredients, except for the whipped cream. Save that for later. Beat it all together. It is best if you have an electric beater, but it -IS- possible to get all the lumps out with a fork.
Once it is all blended, cover the bowl and place in the refrigerator. Let it cool, checking it every five minutes for consistency. Remove while the mixture is still soft, but mounds when scooped with a spoon.
Now, I typically take the time to taste it. Take just a little lick off of a spoon. Does it need more peanut butter? Does it need more fluff? At this point, I usually add a heaping spoon-full of both fluff and peanut butter. I lightly mix it all together and then swirl in the whipped cream once it is done.
Pour the mixture into the crust and cover the pie. Place pie in the refrigerator until the mixture sets and takes on a more gelatin consistency. Once it is set, feel free to garnish the pie. I like to spread whipped cream over it, top with toasted mini-marshmallows, and lace with a chocolate drizzle. Serve with a tall glass of milk.(You may need it.)
Feel free to experiment. If you do, tell me about it. Send me a picture! Let me know how you like it.
--Cadence
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