Fluffernutter Pie

Ingredients

• 2 1/2 cups graham cracker crumbs
• 2 tablespoons light brown sugar
• 8 tablespoons unsalted butter melted
• 8 ounces of cream cheese softened
• 1/2 cup powdered sugar
• 1 cup creamy peanut butter
• 8 ounces whipped topping thawed
• 4 large egg whites room temperature
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl you will add graham crackers that are crushed, brown sugar and butter in a bowl. Mix to combine.
2. Press the mixture into the pie pan, pressing firmly. Then place the crust in the freezer for 20 minutes.
3. While the pie crust is chilling grab a small saucepan. Add an inch of water and place on high heat. Whisk in the egg whites, cream of tartar and granulated sugar in a medium heat proof bowl, that is sat on top of the saucepan. IT will mimic a double boiler.
4. Whisk the mixture for around 10 minutes, making sure it reaches 160 degrees. The egg whites will get foamy and the sugar needs to be dissolved fully.
5. Remove the mixture from the heat, and use a mixer to whip in the vanilla. Whip on high speed until the meringue is stiff and a little stretchy when you lift the beaters out of the mixture.
6. In a new bowl add the cream cheese and peanut butter. Whip until nice and creamy.
7. Slowly add in the powdered sugar until it is fully mixed and creamy.
8. Then fold in the whipped cream mixture.
9. Pour the peanut butter filling into the chilled pie crust. Then refrigerate the pie for at least 4 hours to set up.
10. Then top with the meringue topping. Use a kitchen torch to lightly toast the merignue. Top with mini marshmallows if you want and then serve and enjoy.