I have always loved peanut butter and as a child did not believe there was a food that could not be made better with the addition of peanut butter, regardless of how unconventional. There were times when my Mother and Step Dad would be downstairs watching TV after I should have been asleep and I’d sneak into the kitchen, get a large handful of peanut butter to eat hidden underneath my covers. Shhhh….don’t tell!
About halfway through elementary school, thanks to the genius of TV marketing, I realized the combination of chocolate and peanut butter and a lifelong flavor love affair began for me. I don’t eat it regularly however have always loved anything with these two flavors in them.
It won’t come as a surprise if I share my favorite sandwich was a child contained peanut butter. Mine also had banana but there was no better mid-day meal I felt. One day I went over to play with a friend in my neighborhood (we were actually older so I suppose ‘to hang out’ would be a better term) and was there for lunch. She asked if I wanted a ‘fluffernutter sandwich’. A what????? Peanut butter and marshmallow cream sandwich. I had never heard of marshmallow cream let alone would have conjured a dessert topping in a sandwich. I was in heaven over the sweet, creamy marshmallow and my true love peanut butter. I stuck to peanut butter and banana as my favorite but never forgot the unexpected desserty sandwich combination.
I have been blogging now for almost four years. It’s a solitary venture and when I started out I naively thought ‘if I write it, they will come’. A few months after starting I realized unless people know your blog is out in cyberspace they have no way to discover it. I joined an online food blogging community called Food Buzz. It was a vast collection of food bloggers from all over the world who quickly became a supportive collective as we all grew and spread our blogging wings.
Food Buzz is no more however a number of friends I made there have transitioned to other communities bearing the same goal of support for each other. Those friends made from Food Buzz are now long term pals as our industry is evolving at light speed. One of these cherished colleague-friends has the most delectable baking blog. She’s taken the internet by storm and without question why. With unbounding creativity and unrelenting mouthwatering treats, one’s sweet tooth may always be satisfied by one of her recipes.
Roxana of Roxana’s Home Baking has a pet project called the Chocolate Party. She’s rounded up a handful of tasty bloggers to play along, sharing fantastic treats monthly featuring two ingredients she specifies monthly. It is my good fortune this month that she invited me to join them AND that her two ingredients are chocolate and peanut butter! All participating recipes are linked together making it easy for you to hop around to the other delicious recipes, finding some new food blogs in the process.
A favorite dessert for my family is Grasshopper Pie, made from a family recipe dating back to my Grandmother. A holiday does not pass without my children feeling Grasshopper Pie would be the perfect dessert, regardless of the season. When Roxana invited me to participate in her Chocolate Party, a riff on Grasshopper Pie sprung to mind; a frozen Chocolate Fluffernutter Pie. A chocolate cookie crust, with a creamy peanut butter marshmallow filling, frozen and adorned with chocolate sauce swirls. Based on the groans of anticipation from my kids when I suggested the idea, I felt sure it would be a win….and an easy one to make! As the name suggests, it’s creamy, and sinfully delicious. I think it will give Grasshopper Pie a run for its money!
An elevated dessert inspired by the childhood favorite sandwich, the Fluffernutter. A chocolate cookie crust filled with creamy, peanut butter and marshmallow and frozen for a refreshing no-bake pie. It seriously cannot be beat!
- 3 cups gluten-free chocolate cookie crumbs* (2 pkgs of Glutino sandwich cookies)* or regular gluten cookies if not gluten-free
- 6 tablespoons unsalted butter, melted (plus about a tablespoon unmelted for greasing the pie pan)
- 35 large marshmallows (about ½ package; read the quantity on a package to be sure)
- 1/2 cup half and half
- ½ cup smooth peanut butter
- 3/4 cups heavy whipping cream
- Optional: Additional whipped cream, chopped peanuts and/or chocolate sauce to drizzle
- Butter a deep dish pie pan with butter. Melt 6 tablespoons of butter.
- Add cookie crumbs to a mixing bowl with melted butter and stir to thoroughly coat the crumbs until they appear wet or shiny.
- Pour coated crumbs into prepared pie pan and distribute evenly around the bottom and sides of the pan. Using your fingers or a mixing spoon, press the crumbs into place creating a dense crust. Place in the freezer.
- In a heatproof metal bowl combine the marshmallows, half and half and peanut butter. Place over a pan of boiling water. Stirring often cook until all ingredients have melted and are a smooth consistency. Remove from heat.
- Beat heavy cream until stiff peaks form. Fold/stir the whipped cream into the peanut butter-marshmallow mixture until fully combines and smooth.
- Pour filling into the prepared cookie crust and place back into the freezer until fully set (at least 3 hours).
*My favorite are Pamela’s Mini Chocolate Cookies to make crumbs however I was unable to find them when making this pie. Instead I used the chocolate cookies from Glutino Sandwich Cookies, taking apart the sandwich cookies and discarding the middles. For this recipe I used 2 packages of the cookies to make the needed amount. To create cookie crumbs: place cookies in a blender or food processor and blend until crumbs.
Do you like this idea? Let me know if you’d like me to participate in more Chocolate Party adventures! Here are the links to other talented Chocolate Party participants for the Peanut Butter and Chocolate challenge; click and check out their delicious recipes!