Easy Sunbutter Pie
I’m still working on getting better at baking, because—while I’m a very good cook—baking just isn’t my strong suit. Fortunately for me, this pie requires ZERO baking. It’s cool, creamy, and tastes amazing. The best part is, it’s easily customizable. You can add nuts, dried fruit, fresh fruit, make it vegan; You can do whatever you want with this as your base. I’m giving you the delicious Ry’s starting point—you just go crazy after that!
Graham Cracker Crust
1 Sleeve of graham crackers, (about nine of them) crushed (Schar makes gluten-free graham crackers)
5 tbsp of melted butter (Miyoko’s is a great vegan alternative)
1/4 cup granulated sugar
Pinch of salt
1) Combine all ingredients into mixing bowl until mixture resembles wet sand and holds together when pressed.
2) Pour into 9” pie dish or spring form pan and press into an even layer, going up the sides. (My daughter showed me how to press evenly with a heavy bottom glass, and it’s MUCH easier than using a spoon for me.) Pack firmly.
3) Pop into fridge for at least 30 minutes for crust to firm up
Sunbutter Pie
1) 1 cup Vanilla Sea Salt or Chai Sunbutter
2) 8 ounces cream cheese, softened (For vegan cream cheese I like kite hill the best)
3) 1 cup powdered sugar
4) 1 (8 ounce) container Cool Whip, thawed or 3 cups of homemade whipped cream (you’ll have to use 3 cups of finished whipped cream, and Califia Farms has the best plant-based heavy whipping cream)
Instructions
Prepare he no-bake graham cracker pie crust and place in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes before filling. I did the crust in the morning and came back and finished the pie in the afternoon.
In a large bowl, beat together peanut Sunbutter and cream cheese until smooth. Add powdered sugar and beat until well combined. Fold in Cool Whip until completely incorporated.
Pour into prepared graham cracker pie crust. Place in the refrigerator for at least 2 hours or overnight before slicing and serving. Sprinkle on your choice of topping. Pictured are pepitas and dried cranberries for winter flavors. In spring or summer I’d try fresh berries, and apples or pears in autumn.
Store leftovers in the refrigerator
