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
Step 1
Graham Cracker Crust
Step 2
Combine all of the ingredients and press into a pie dish, covering the bottom and sides.
Step 3
Place the crust in the refrigerator to chill while we make the filling.
Step 4
SunButter Filling
Step 5
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).
Step 6
If you have this going on a stand mixer, start on the rest of the filling ingredients while it’s whipping.
Step 7
In a large bowl, mix together the room temperature cream cheese and SunButter until smooth.
Step 8
Gradually mix in the sugar, followed by the vanilla. The mixture should be very thick.
Step 9
Scoop in half of the whipped cream and fold to combine. This will help loosen up the filling.
Step 10
Scoop in the rest of the whipped cream and fold until it is completely smooth.
Step 11
Pour the filling into the pie shell and spread even. Place it back in the refrigerator while we make the raspberry topping.
Step 12
Raspberry Topping
Step 13
Mash 2 pints of the raspberries in a saucepan with the sugar and lemon juice.
Step 14
Transfer to medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 20-30 minutes, stirring occasionally.
Step 15
It’s ready when the jam is thickened and coats the back of a spoon.
Step 16
Run the jam through a fine mesh sieve to remove the seeds.
Step 17
To the strained jam, gently mix in the remaining 2 pints of raspberries.
Step 18
Pile the jammy raspberries on top of the chilled pie and place back in the refrigerator.
Step 19
Chill for at least 3 hours to set. Then slice and enjoy!
Step 20
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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.
