Jammy SunButter and Raspberry Pie
Total Time
3 hours 45 minutes
Prep Time
45 minutes
Rating
0 out of 5 stars
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Ingredients
8 slices
- 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
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Preparation
Chef’s notes
Make the crust and filling, but hold off on the raspberries until the day of or day before serving. The raspberry juices will slowly release over time which can thin the topping.
The only ingredient that isn’t gluten free is the graham crackers, so feel free to swap with a gluten free graham cracker or crisp gluten free vanilla or cinnamon cookie.
This pie must be stored in the refrigerator where it will keep for about a week.
To make this recipe even easier you can sub the heavy whipping cream with ready made whipped topping. An 8oz thawed package of whipped topping should work, but just know that it may make the pie a bit sweeter.