Ingredients with Measurements:
- 1 pre-made graham cracker crust
- 1 cup creamy peanut butter
- 1 cup marshmallow fluff
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the peanut butter and marshmallow fluff until smooth.
2. Pour the mixture into the pre-made graham cracker crust and smooth out the top with a spatula.
3. In another mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
4. Spread the whipped cream over the peanut butter and marshmallow fluff mixture in the crust.
5. Sprinkle the chocolate chips over the top of the whipped cream.
6. Chill the pie in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Chilling time: 2 hours
Total time: 2 hours and 10 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 450
Total fat: 34g
Saturated fat: 12g
Cholesterol: 45mg
Sodium: 230mg
Total carbohydrates: 32g
Dietary fiber: 2g
Total sugars: 23g
Protein: 9g
Substitutions for ingredients:
- You can use a chocolate cookie crust instead of a graham cracker crust.
- You can use almond butter or cashew butter instead of peanut butter.
- You can use mini marshmallows instead of marshmallow fluff.
Variations:
- You can add chopped peanuts to the top of the pie for extra crunch.
- You can drizzle caramel sauce over the top of the whipped cream.
- You can add sliced bananas to the pie before adding the whipped cream.
Tips and tricks:
- Make sure the heavy cream is cold before whipping it.
- Use a metal mixing bowl for the whipped cream to help it whip faster.
- If you don't have a pre-made crust, you can make your own by crushing graham crackers and mixing them with melted butter.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or foil to prevent it from drying out.
Reheating instructions:
- This pie is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Cut the pie into slices and arrange them on individual plates.
- Garnish each slice with a dollop of whipped cream and a sprinkle of chocolate chips.
Garnishes:
- Whipped cream
- Chocolate chips
- Chopped peanuts
- Caramel sauce
Pairings:
- Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the whipped cream is not stiff enough, continue to whip it until it reaches the desired consistency.
- If the pie is too soft, chill it in the refrigerator for a longer period of time.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the pie.
- Store the pie in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
- The Fluffernutter sandwich, made with peanut butter and marshmallow fluff, was first created in the early 20th century in the United States.
- This pie is a variation of the classic Fluffernutter sandwich.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Chocolatey
Serving suggestions:
- Serve as a dessert after a family dinner or at a potluck.
- This pie is perfect for a summer barbecue or picnic.
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Taste: Sweet, Creamy, Nutty, Marshmallowy