Description
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!
Ingredients
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
Instructions
Graham Cracker Crust
- Combine all of the ingredients and press into a pie dish, covering the bottom and sides.
- Place the crust in the refrigerator to chill while we make the filling.
SunButter Filling
- 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).
- If you have this going on a stand mixer, start on the rest of the filling ingredients while it’s whipping.
- In a large bowl, mix together the room temperature cream cheese and SunButter until smooth.
- Gradually mix in the sugar, followed by the vanilla. The mixture should be very thick.
- Scoop in half of the whipped cream and fold to combine. This will help loosen up the filling.
- Scoop in the rest of the whipped cream and fold until it is completely smooth.
- Pour the filling into the pie shell and spread even. Place it back in the refrigerator while we make the raspberry topping.
Raspberry Topping
- Mash 2 pints of the raspberries in a saucepan with the sugar and lemon juice.
- Transfer to medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 20-30 minutes, stirring occasionally.
- It’s ready when the jam is thickened and coats the back of a spoon.
- Run the jam through a fine mesh sieve to remove the seeds.
- To the strained jam, gently mix in the remaining 2 pints of raspberries.
- Pile the jammy raspberries on top of the chilled pie and place back in the refrigerator.
- 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