Summer makes me lazy. That pile of dishes from dinner? Eh, I’ll get to it tomorrow. The hamper full of laundry? It’ll get done…eventually. Likewise, things that take 15 steps in the kitchen that I’m normally willing to conquer head-first just seem too much work for me right now, when I’d much rather sit on the couch and eat ice cream. In fact, my laziness has driven me to create a few desserts that don’t require much effort at all, and one of them is this creamy SunButter pie. I’ve been eager to try the new no-stir SunButter variety ever since it came out, but the response to my letter to Wegmans asking them to carry it was no. You can however purchase it from Amazon in 3 packs, which is what I did, and it goes just perfectly in this pie. Of course, you can always substitute peanut butter or almond butter if you don’t have allergies!
For the crust:
- 1 1/2 cups graham crackers, crushed
- 5 Tbsp butter, melted
For the filling:
- 1 cup creamy SunButter
- 1 cup powdered sugar
- 3/4 cup heavy whipping cream
To make the crust, combine the crushed graham crackers with the melted butter. Press into a 9″ pie pan and place in the freezer for about 10 minutes.
To make the filling, first beat the whipping cream in a medium bowl until soft peaks form. Add in the powdered sugar.
Beat in the SunButter until well-combined.
Pour the filling into the crust and smooth with a rubber spatula.
Chill 2-3 hours or until set before serving.