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Fit a roll-out pie crust in a 9-inch pie pan. Crimp the edges and bake according to package directions. *Or follow our made-from-scratch instructions.
Once cooled, place a layer of banana slices over the bottom of the baked pie crust.
Use a whisk attachment in an electric mixer to whip the cream until it forms stiff peaks. Move the whipped cream to another bowl, set aside. Then use the mixer to whip the cream cheese until fluffy. Once the cream cheese is very soft, whip the sugar and peanut butter into the cream cheese.
Gently whip the whipped cream back into the mixture one third at a time. Spread the mixture into the pie crust and chill for 1-2 hours.
Once the pie is thoroughly chilled, whip the egg whites and cream of tartar until it forms stiff peaks. Then gently whip in the marshmallow fluff.
Swirl the fluff over the top of the pie, bringing it completely to the edges of the crust. Sprinkle the top with peanuts.
Turn the broiler on low. Place the pie in the oven and carefully toast the top to desired color. This could take as little as 30 seconds, or up to a couple minutes. Do not take your eyes off the pie. Chill again until ready to serve.