Estimated reading time: 6 minutes
This Sunflower Seed Butter Pie (SunButter Pie) is just like the classic, peanut butter pie recipe. It’s topped with whipped topping, rainbow sprinkles, and maraschino cherries. It’s perfect for any occasion any time of the year.
Table of contents
Sunflower Seed Butter Pie
Hi Everyone, this Sunflower Seed Butter Pie (SunButter Pie) is exactly like a classic, peanut butter pie but without the peanut butter.
This is a great option for people who can not have peanut butter (perhaps due to allergies) or don’t like peanut butter and do like sunflower seed butter – you definitely have to like the taste of sunflower seed butter to like this pie!
Ingredients
*Please note that the full, printable version of the recipe is at the end of the post.
Crust
- 1 recipe chocolate wafer pie crust
Pie Filling
- 1 cup sunflower seed butter (like, SunButter or other similar brand, not sponsored)
- 8-ounces package cream cheese, softened
- 1 1/4 cups powdered sugar
- 16-ounces package topping (for example, Cool Whip), thawed, separated
Topping
- 8 ounces whipped topping
- 1-2 tablespoons rainbow sprinkles, amount to taste
- maraschino cherries, amount to taste
Kitchen Tools
- pie plate
- offset spatula
- mixing bowl(s)
- baking spatula
- handheld electric mixer
Web Story
How to Make Sunflower Seed Butter Pie (with Recipe Process Photos)
To help you along when making this recipe, I have included some step-by-step recipe photos as I usually do when I am able to include them.
1.) To Make the Chocolate Wafer Pie Crust: Process chocolate wafers and butter in the food processor until completely blended. You may need to scrape down the sides of the food processor partway. Transfer the crumb mixture to the pie plate (8 or 9-inches) and press (with your fingertips) them into the pie plate so that they are evenly distributed. You can also use a piece of parchment paper between your fingertips and the crumbs to help evenly flatten it out. It is now ready to use in a pie recipe. Optional Baking Method: Once the pie crust is formed in the pie plate, bake it in a 350°F preheated oven for 10 minutes. Allow it to cool completely before using it in a recipe. This forms a more rigid, stronger crust.
2. To Make the Pie Filling: In a medium mixing bowl, combine the peanut butter and the cream cheese, until it’s smooth and combined. Add the confectioner’s sugar and combine it completely with the peanut butter-cream cheese mixture. Add the whipped topping and gently fold in until combined.
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
If you like this recipe, you might also like these recipes (below) on our blog:
Sunflower Seed Butter Pie
This Sunflower Seed Butter Pie (SunButter Pie) is just like the classic, peanut butter pie recipe. It’s topped with whipped topping, rainbow sprinkles, and maraschino cherries. It’s perfect for any occasion any time of the year.
Ingredients
1 recipe chocolate wafer pie crust
- 9 ounces (255 grams) (1 package) Famous Chocolate Wafers – you can use the same amount Oreos or similar cookie with the frosting scraped out
- 4-6 tablespoons, softened to melted unsalted butter
Pie Filling
- 1 cup sunflower seed butter (like, SunButter or other similar brand, not sponsored)
- 8-ounces package cream cheese, softened
- 1 1/4 cups powdered sugar
- 16-ounces package topping (for example, Cool Whip), thawed, separated
Topping
- 8 ounces whipped topping
- 1-2 tablespoons rainbow sprinkles, amount to taste
- maraschino cherries, amount to taste
Instructions
- To Make the Chocolate Wafer Pie Crust: Process chocolate wafers and butter in the food processor until completely blended. You may need to scrape down the sides of the food processor partway. Transfer the crumb mixture to the pie plate (8 or 9-inches) and press (with your fingertips) them into the pie plate so that they are evenly distributed. You can also use a piece of parchment paper between your fingertips and the crumbs to help evenly flatten it out. It is now ready to use in a pie recipe. Optional Baking Method: Once the pie crust is formed in the pie plate, bake it in a 350°F preheated oven for 10 minutes. Allow it to cool completely before using it in a recipe. This forms a more rigid, stronger crust.
- To Make the Pie Filling: In a medium mixing bowl, combine the peanut butter and the cream cheese, until it's smooth and combined. Add the confectioner's sugar and combine it completely with the peanut butter-cream cheese mixture. Add the whipped topping and gently fold in until combined.
Notes
- Check out our recipe post Chocolate Wafer Pie Crust
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 666Total Fat: 44gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 33mgSodium: 415mgCarbohydrates: 65gFiber: 3gSugar: 46gProtein: 10g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
(This recipe was photographed on 11/20/2021 and first published on the blog 12/2/2021)
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