In my continuation of wanting to keep the oven off in the summer and celebrate all things with homemade marshmallow, I went with a twist on my favorite childhood sandwich. Is there nothing more nostalgic than peanut butter and fluff? Though this is technically no-bake, it does require a stove. If you want this truly no-bake and beginner-level easy, skip making the fluff and buy the store-bought stuff. For the peanut butter crust, I removed the fillings from the sandwich cookies before blitzing them in the food processor.
Makes one 9-inch pie
Peanut Butter Cookie Crust
- 2 ¾ cups (275 grams) peanut butter sandwich cookie crumbs
- 5 tablespoons (71 grams) unsalted butter, melted
Peanut Butter Pie Filling
- 8-ounce package (227 grams) cream cheese, softened
- 1 cup (254 grams) creamy peanut butter
- ¾ cup (72 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup (240 grams) cold heavy cream
- ¾ cup (149 grams) granulated sugar
- ½ cup (164 grams) light corn syrup
- ¼ cup water
- Pinch of salt
- 2 egg whites (60 grams)
- ¼ teaspoon cream of tartar
- 1½ teaspoons vanilla extract
Create the Cookie Crust
1. Place the cookie crumbs in a medium mixing bowl. Pour the butter over the top and stir to coat thoroughly.
2. Press the mixture evenly into the bottom and sides of a 9-inch pie plate. Refrigerate until ready to use.
Make the Peanut Butter Filling
3. In a bowl fitted for an electric mixer or a medium mixing bowl with a hand mixer, add the cream cheese, peanut butter, confectioners’ sugar and vanilla. Mix on medium until thoroughly combined, about 2 minutes
4. In a separate bowl, whip the heavy cream to firm peaks. Fold the heavy cream into the peanut butter mixture, about 1/3 at a time until no large streaks remain.
5. Fill the pie shell and place in the refrigerator until set, about 4 hours.
Make the Fluff and Serve
6. Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat and cook until the mixture reaches soft ball stage, 238 to 240°F.
7. Meanwhile, as the sugar mixture boils, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until medium peaks form.
8. Once the sugar mixture is ready, turn the mixer to low and slowly drizzle the syrup down the side of the bowl. Increase the speed to medium-high and beat until stiff, glossy peaks have formed and cooled, about 7 minutes. Add the vanilla and mix to combine. Use immediately or store in an airtight container in the refrigerator until ready to use.
9. When ready to serve, use a spatula to distribute the fluff on the pie. You can use as much as you want, depending on your taste. I used about half the recipe, but you can add more if you really like marshmallow. Slice and serve. The balance can be refrigerated for up to 3 days.