Gluten Free Chocolate Sunbutter Cream Pie Recipe
Have you ever eaten something that was so good you wanted to share it with the world and keep it all to yourself at the same time?
Well, this Gluten Free Chocolate Sunbutter Cream Pie is one of those – rich, decadent, luscious – actually I am at a loss for words to describe how much I love this pie because all I want to do is close my eyes and savor each lovely bite.
You can make this ahead of time, it keeps in the fridge for a day perfectly well – just cover with plastic wrap.
You can take my word on how fab this pie is or you can make it yourself and be the judge – I strongly advise the latter!
Recipe notes: I used gluten free chocolate cookie crumbs for the crust – if you can’t find them just grind up your favorite gluten free cookies into crumbs or you can even use gluten free graham crackers. If you stir the filling constantly while it is cooking you should have no problem with the mixture becoming lumpy but if it does, simply push it through a strainer to remove any lumps.
- Butter or gluten free non-stick cooking spray to prepare pan
- 1¼ cups gluten free chocolate cookie crumbs
- 4 tablespoons unsalted butter melted
- ¾ cup milk
- 2 cups heavy cream divided
- 2 large eggs
- 1 cup plus 3 tablespoons powdered sugar divided
- 2 tablespoons cornstarch
- 6 ounces cream cheese cut into small pieces
- ½ cup Creamy Sunbutter
- 2 tablespoons pure vanilla extract
- 2 tablespoons unsweetened cocoa powder plus more for garnish
Preheat oven to 350 degrees. Grease a 9 inch pie plate.
Combine the cookie crumbs and melted butter in a small bowl. Pour into the prepared pie pan and press firmly on the bottom and up the sides of the dish. Bake for 10 – 12 minutes or until the crust looks fairly firm. Let cool then place in the freezer while preparing the filling.
In a heavy saucepan, combine the milk, ¾ cup of cream, the eggs, 1 cup powdered sugar, and the cornstarch. Whisk to combine. Cook over medium heat, stirring, until the mixture becomes the consistency of pudding. Remove from the heat and whisk in the cream cheese, Sunbutter, and vanilla until smooth. Let cool then pour into the pie crust, smoothing the top. Refrigerate until firm, about 2 hours. Can be made ahead up to a day.
Whip the remaining 1¼ cups cream with 3 tablespoons powdered sugar and the cocoa powder until firm peaks form. Spread the cream on top of the pie and garnish with a sprinkling of cocoa powder. Refrigerate until serving time.
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