Sunbutter Silk Pie (GF)
Recipe: #16271
December 08, 2014
Categories: Desserts, Pecan, Oven Bake, Gluten-Free, Vegetarian, Chocolate, Pies, more
"For my sis, she can not do a peanut butter pie. You could sub peanut butter if you wish, she uses sugar free options, she said they garnished pie with cut up Reese's peanut butter cups"
Original is 6 servings
Ingredients
- FIRST LAYER FILLING
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- SECOND LAYER
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- PIE CRUST
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Nutritional
- Serving Size: 1 (220.6 g)
- Calories 1019.2
- Total Fat - 68.2 g
- Saturated Fat - 40.7 g
- Cholesterol - 50.7 mg
- Sodium - 280.9 mg
- Total Carbohydrate - 95.7 g
- Dietary Fiber - 1.4 g
- Sugars - 77.6 g
- Protein - 13.6 g
- Calcium - 115.2 mg
- Iron - 1.7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Crust: take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small).
Step 2
Pulse the processor until the largest pieces are as big as lentils or split peas.
Step 3
Dump it into a pie pan and push with your fingers to cover the bottom
Step 4
Cover with chips bake 10 minutes at 425 until chips melted . cool
Step 5
Beat softened cream cheese until light and fluffy. Add the powdered sugar, Sunbutter, caramel, vanilla: beat until smooth.
Step 6
Fold in one large container of whipped topping and spread into the spring form pan, that you have already made nut crust. Place in the fridge for a couple of hours over overnight to allow it to set up.
Step 7
Remove the spring form pan sides and top with additional whipped cream topping.
Step 8
Add the toppings over the whipped cream.
Tips
No special items needed.
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