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the top of a sliced sunbutter and raspberry pie

Jammy SunButter and Raspberry Pie

  • Author: Jenna Barnard
  • Total Time: 3 hours 45 minutes
  • Yield: 8 slices


This super creamy and fluffy pie is made with a graham cracker crust, whipped SunButter filling, and jammy raspberries on top. It’s a unique nut free take on the classic PB&J combo!


Graham Cracker Crust

  • 1 1/2 cups (150g) graham cracker crumbs (regular or gluten free)
  • 1/4 cup (50g) granulated sugar
  • 6 tbsp unsalted butter, melted
  • Pinch of salt

SunButter Filling

  • 8 oz full fat cream cheese, room temp
  • 1 cup (250g) Creamy SunButter
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 1 cup (240g) heavy whipping cream

Raspberry Topping

  • 4 6oz containers fresh raspberries
  • 1 cup (200g) granulated sugar
  • 1 tsp lemon juice


Graham Cracker Crust

  1. Combine all of the ingredients and press into a pie dish, covering the bottom and sides.
  2. Place the crust in the refrigerator to chill while we make the filling.

SunButter Filling

  1. Using a hand or stand mixer with the whisk attachment, whip the heavy cream on high speed until it reaches stiff peaks (about 5 minutes).
  2. If you have this going on a stand mixer, start on the rest of the filling ingredients while it’s whipping.
  3. In a large bowl, mix together the room temperature cream cheese and SunButter until smooth.
  4. Gradually mix in the sugar, followed by the vanilla. The mixture should be very thick.
  5. Scoop in half of the whipped cream and fold to combine. This will help loosen up the filling.
  6. Scoop in the rest of the whipped cream and fold until it is completely smooth.
  7. Pour the filling into the pie shell and spread even. Place it back in the refrigerator while we make the raspberry topping.

Raspberry Topping

  1. Mash 2 pints of the raspberries in a saucepan with the sugar and lemon juice.
  2. Transfer to medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 20-30 minutes, stirring occasionally.
  3. It’s ready when the jam is thickened and coats the back of a spoon.
  4. Run the jam through a fine mesh sieve to remove the seeds.
  5. To the strained jam, gently mix in the remaining 2 pints of raspberries.
  6. Pile the jammy raspberries on top of the chilled pie and place back in the refrigerator.
  7. Chill for at least 3 hours to set. Then slice and enjoy!
  • Prep Time: 45 minutes
  • Chill Time: 3 hours
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: sunbutter pie, raspberry pie, sunbutter recipe, nut free pie recipe

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