Gluten Free Sunbutter and Chocolate No Bake Pie Recipe

by Carol Kicinski on July 16, 2012

Post image for Gluten Free Sunbutter and Chocolate No Bake Pie Recipe If you are looking for a scrumptious gluten free dessert recipe but think it is too hot to bake, I’m right there with you! There is something about soaring temperatures that zaps my energy and dulls my desire to turn on an oven. It does nothing however to dull my appetite for delicious desserts!

I am all for icy cold watermelon slices and fresh cherries for summertime desserts but every once in a while, I still gotta have some pie!

This gluten free, nut-free pie is no-bake, luscious and has only a handful of ingredients. It also takes very little time to prepare and your freezer does most of the work!

I just beat up some Sunbutter (I used Natural Crunch for a little texture but you could also use Creamy) with a little cream, vanilla and powdered sugar, folded in some whipped cream, put the mixture into an easy gluten free crust with a layer of chocolate and then into the freezer for a couple hours.

This pie is not just easy, it also happens to look pretty fancy schmancy.

Part of the reason it looks so fancy schmancy is because of the chocolate curls – they really dress up a dessert and make you look like some pastry chef rock star, but they couldn’t be easier.

Just take a couple one ounce squares of semi-sweet bakers chocolate (you can find in the baking aisle of the grocery store), microwave them on medium power for 15 seconds and then run a vegetable peeler along the edge. Pop the chocolate curls into the fridge until ready to use.

How To Make Chocolate Curls

So if it is sweltering where you are but you still need pie, try out this recipe. And try to have just one piece – go ahead, try – I dare you!

Gluten Free Sunbutter and Chocolate Pie

Gluten Free Sunbutter and Chocolate No Bake Pie Recipe

Ingredients

1½ cups of gluten free graham style cracker crumbs
1/8 teaspoon kosher or fine sea salt
¼ cup butter, melted
1 cup semi-sweet chocolate chips
2 ¼ cups heavy cream – use divided
1 cup Sunbutter – creamy or natural crunch
1 ½ cups powdered sugar
1 tablespoon pure vanilla extract
2 one ounce semi-sweet chocolate squares – optional

Directions

Combine the gluten free graham style cracker crumbs with the salt and melted butter, mix well. Press evenly and firmly into a 9 inch pie plate.

Combine ¼ cup of heavy cream with the chocolate chips and microwave on high power for 2 minutes or until the cream is hot and the chocolate is almost melted. Stir vigorously until the mixture is smooth and glossy. (You can also place the cream and chocolate chips in a heatproof bowl and set over a pan of barely simmering water to melt the chocolate.) Pour the chocolate over the crust and spread into an even layer. Place in the freezer for 10 minutes.

Whip 1 ½ cups cream until stiff peaks form. In another mixing bowl combine the Sunbutter with the remaining ½ cup cream, powdered sugar and vanilla. Beat until smooth and fluffy. Take a third of the whipped cream and stir it into the Sunbutter mixture then fold in the rest of the cream until no longer streaky. Put the mixture into the pie plate on top of the chocolate layer and freeze for at least 2 hours.

Microwave the chocolate square for 15 seconds on medium power then scrape the blade of a vegetable peeler along the edge to form into curls. Refrigerate the curls until ready to use. Scatter the chocolate curls over the top of the pie before serving.

To make it easier to cut the pie, take out fo the freezer for 10 – 15 minutes before cutting.

Servings:

A gluten free recipe that serves 7 people.

Ready for more dessert?

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Categories:    Dessert

{ 14 comments… read them below or add one }

Anna July 16, 2012 at 5:52 pm

H Carol, this sounds delicious! Do you think I could substitute peanut butter for the sunbutter? Do you suggest that I adjust any of the ingredients if I try such a substitution? Thank you!

Reply

Carol Kicinski July 18, 2012 at 9:47 am

Hi Anna, you can sub, no problem, no adjustments needed. Enjoy!

Reply

Tara July 17, 2012 at 8:29 am

Hi I’m new to your site and to being a gluten free-er. This pie looks great and easy and perfect for the 97 degrees its supposed to be today where i live ! One question – Can i sub something for the sunbutter ? Like peanut butter ? Just wondering as i have yet to see sunbutter in a store near me and unfortunately the only “natural foods” store near me is a bit of a distance. I only get there every once in a while. Thanks and I’m really liking your blog.

Reply

Carol Kicinski July 18, 2012 at 9:45 am

Thank you so much Tara – yes you can use peanut butter, no problem. Enjoy!

Reply

Jennifer July 18, 2012 at 9:42 am

Wow – this looks amazing and sounds so easy. Thanks for including so many nut free recipes. Where do I get gf graham style crumbs?

Reply

Carol Kicinski July 18, 2012 at 9:44 am

Kinnikinnick makes some – I get them at the natural foods store or you can get on line. Enjoy!

Reply

Jeni July 18, 2012 at 9:48 am

Since the temps have been over a hundred here for, like forever, this is perfect! Thank you.

Reply

Kim Rice July 18, 2012 at 10:37 am

This is looks great. I am dairy free. Could I substitute the heavy cream for coconut milk (canned)?

Reply

Carol Kicinski July 18, 2012 at 12:54 pm

Hi Kim, -if get the canned coconut really cold then you can take off the layer of fat from the top and whip that in place of the whipped cream and use the coconut water left from skimming to mix with the Sunbutter. I haven’t tried it but see no reason why it won’t work. Enjoy!

Reply

Anita July 18, 2012 at 12:48 pm

Looks fabulous!!! Love those chocolate curls.

Reply

InTolerant Chef July 18, 2012 at 8:32 pm

This sure looks awesome indeed! So creamy and rich, yummo!

Reply

Carol Kicinski July 20, 2012 at 5:08 pm

Thanks so much. I know it is winter in your parts right now but come summer…

Reply

Laurie September 10, 2012 at 9:06 am

Hi, I did make this recipe as it looked totally delicious. The sunbutter was completely unexpected never having used it before. Really amazing, sort of has this moka coffee taste to it. Overall though I found the pie much too sweet as did my guests. The next time I make it which I will, I will cut back a little on the chocolate layer on the bottom and cut the sugar in half. Has anyone else actually made it?
Thanks for the recipe and the introduction to sunbutter!!
Laurie

Reply

Carol Kicinski September 11, 2012 at 11:49 am

You’re welcome Laurie. My family is made up of people with major sweet tooths so I tend to make sweet deeserts. I think cutting back on the sugar would be just fine.

Reply

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