Super Bowl Fluffernutter Pie

Why Fluffernutter you ask?  Well, did you know that marshmallow creme was invented in Massachusetts?  The Fluffernutter sandwich, sweet marshmallow creme and peanut butter on white bread, earliest recipe has been found dated during World War I.  It was finally given its name by an advertising agency in 1960 as a more effective way to market it.  The sandwich is particularly popular in New England and has been proposed as the official state sandwich of Massachusetts.  So, I thought why not make it one of the desserts to represent the New England Patriots?  Here it is, a New England Classic, Enjoy!

CRUST
1 classic graham cracker pie crust (prepared or make it from scratch)

FROM SCRATCH-

 1 1/2 cups finely ground graham cracker crumbs
 1/3 cup white sugar
 6 tablespoons butter, melted
 1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

FILLING

1 cup heavy cream
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup Fluff
1/2 cup confectioners' sugar
1/2 cup honey roasted peanuts and mini marshmallows for topping
Preparation

Bake the pie dough in a 9" pie dish until golden brown according to recipe. Let cool completely.

Whip the heavy cream in the bowl of your stand mixer fitted with the whisk attachment on high speed until stiff but moist peaks form. Scrape into a bowl and set aside.

Next, beat the cream cheese and peanut butter until smooth in the bowl of your stand mixer. Scrape down sides, add the Fluff and confectioners' sugar and beat until combined and smooth.

Fold in the whipped cream.

Spread the peanut butter mixture into the prepared pie crust and sprinkle the peanuts and marshmallows around the edges if desired.

Allow to set in fridge for at least two hours before slicing and serving.