Fluffernutter Pie

You can simply smear on a layer of whipped topping or get fancy as I did here, adding to a piping bag fitted with a star tip and pipe decorations. Whichever you choose, don’t forget the chocolate drizzle.

My family loves peanut butter, but I haven’t had it in ages. Peanuts are legumes, and legumes are off the paleo list. But when I remember my mom’s delicious peanut butter pie with cream cheese and Kool Whip, I want to make a healthier version with less sugar and an even creamier texture. So, I recreated the recipe using almond butter (but feel free to use peanut butter if you prefer). I used dairy-free cream cheese and TruWhip topping, which is a semi-processed product, but the ingredients are pretty clean. It gives the filling a luscious, mousse-like texture. I have found that grinding the coconut sugar in the blender works better than a food processor, and it combines more smoothly with the peanut butter and cream cheese base.

I’ve tried this recipe a few times, and the order of the steps matters. If you don’t follow the instructions carefully, the oil from the nut butter will separate, leaving the filling broken.

If you want to serve a crowd, make the crumb crust and add it to a 9X12 sheet pan lined with parchment paper. Then, proceed with the recipe. Once chilled, you can cut it into any size square you like.

Yield: 8

Living Delish & Nutrish: Tina Wells

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Fluffernutter Pie

Prep time: 30 MinCook time: 12 MinInactive time: 2 HourTotal time: 2 H & 42 M

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Ingredients

Fluffernutter Filling

• 1 (9-inch) gluten free pie crust, or chocolate cookie crust, below
• 1 banana, sliced thin
• 1 cup creamy almond butter (or peanut butter, if not paleo)
• 8 ounces plant-based cream cheese, softened, I prefer Kite HIll Almond Milk alternative
• 1/4 cup powdered coconut sugar (simply grind in blender until powdery)
• 1 9 ounce container plant-based whipped topping, plus more for topping, if desired. I prefer TruWhip. (This contains trace amounts of dairy)

Chocolate Cookie Crust (Optional)

• 10 ounces Simple Mills grain-free chocolate crackers or graham crackers
• 4 ounces plant-based butter, cold and cubed, I prefer Miyokos

Method

Pie Crust

1. Preheat the oven to 350°F.
2. Bake the pre-made gluten-free crust according to the package directions, and let cool completely.
3. If making the chocolate cookie crust, place the chocolate crackers into a food processor and pulse to fine crumbs. Add the plant-based butter and pulse until combined and mixture resembles small peas. Press evenly into a 9 inch pie pan. Bake for 10-12 minutes. Set aside to cool completely.

Fluffernutter Filling

1. In a large mixing bowl, using an electric hand mixer, beat together almond or peanut butter and cream cheese until smooth, ensuring there are no lumps. I like to start with the almond butter or peanut butter and mix until it starts to lighten, then add the cream cheese, a few spoonfuls at a time, until all incorporated and smooth.
2. Add powdered coconut sugar and beat until just combined. Now, with a spatula, fold in the plant-based topping lightly, to incorporate but not to deflate. Do this in two or three additions. Set aside.
3. Slice banana thinly and arrange around the bottom of the pie crust, overlapping slightly if needed.
4. Pour filling over banana slices and mound up high in the center. Place in the refrigerator to chill for at least 2 hours or overnight.
5. Before serving, top with more whipped topping if desired, or simply add a drizzle of melted chocolate.
6. If adding whipped topping, feel free to smear on a generous layer, or get fancy, placing into a piping bag with a star tip and decorating the top,

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