There are “math people,” and then there’s everyone else. Math people breeze through tabulations for group dinners, factoring in precise tip percentages and taking individual drink orders into account, while the rest of us are still fumbling to pull up the calculator app on our phones. Math people relish real-life opportunities to crunch numbers when others can only feebly chew on their finger nails. To me, those skills are a sort of magical, superhuman power that I can only admire from afar, left behind in the dust as soon as we advance beyond basic multiplication and division. Needless to say, I am NOT a math person, but for the enviable folks who are, this day is for you.
Pi Day, March 14, 3.14, is the most mathematically sound day of the year to indulge in a slice of pie. At least that’s what the experts seem to say, and with my shaky analytical understanding, who am I to question the specifics?
Anything beyond the most basic math is an impossibility in my hands, but despite the name, this pie is not. The title merely refers to the way it “impossibly” forms its own crust as it bakes, no pastry needed to support a luscious custard filling. Riffing off my favorite childhood sandwich, stacked thick with gooey marshmallow cream slathered over crunchy peanut butter, this reinterpretation skips the bland bread and gets right to the good stuff. Deceptively simple, it takes little more effort to assemble than the classic school lunch inspiration itself.
Prepare for a decadent peanut butter and marshmallow onslaught; just a small slice will satisfy the most intense cravings, and it doesn’t take a math person to figure that out.
Impossible Fluffernutter Pie
No crust needed to support these rich slices stacked thick with gooey marshmallow cream slathered over crunchy peanut butter.
Ingredients
- 1 Cup Crunchy Peanut Butter
- 1/2 Cup Vegan Vanilla Yogurt
- 1/2 Cup Plain Non-Dairy Milk
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Dark Brown Sugar, Firmly Packed
- 1/3 Cup All-Purpose Flour
- 1 Tablespoon Arrowroot Powder
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt*
- 1/2 Bag (5 Ounces) Vegan Mini Marshmallows
- 1/2 Cup Roughly Chopped Roasted Peanuts
Instructions
- Preheat your oven to 350 degrees and lightly grease a 9-inch pie pan.
- Whisk together the peanut butter, yogurt, non-dairy milk, vinegar, and vanilla in a small bowl, and set aside. Separately, combine the sugar, flour, arrowroot, baking powder, and salt. Mix thoroughly so that no lumps remain and all of the dry ingredients are completely incorporated. Add in the liquid mixture and stir until smooth.
- Pour the batter into your prepared pie pan, and bake for 40 – 45 minutes. It should be set around the edges but quite wobbly in the center, much like a cheesecake. Pile the marshmallows on top in an even layer and return the pie to the oven. Set the broiler to high and cook for just 5 – 10 minutes, until the marshmallows are lightly toasted and golden brown.
- Let cool to room temperature before garnishing with peanuts, slicing, and serving.
Notes
*If you’re using salted peanut butter to begin with, dial back the additional salt or omit entirely, to taste.
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