Chocolate sunbutter pie is a rich and creamy, no-bake pie with a chocolate graham cracker crust, a thick layer of sunbutter mousse, silky homemade chocolate pudding, and topped with fresh whipped cream.
Growing up, I looked forward to creamy peanut butter pie every summer. Since I can no longer eat peanut butter, I have made it my mission to make my favorite nostalgic peanut butter desserts peanut free and share them with those of you who can’t eat peanut butter.
Chocolate Sunbutter Pie was one of the first recipes on my list to make, and me and my family agreed, it tastes almost identical to the classic peanut butter version. If you’re not familiar with sunbutter, it’s ground up sunflower seeds with a little salt. It has the same texture that peanut butter has with a slightly different taste.
Chocolate Sunbutter Pie is rich and creamy with the perfect balance of sweet chocolate and salty sunbutter. The layer of firm chocolate crust combined with the silky layer of chocolate pudding, sunbutter mousse, and sweet whipped cream will be a combination of flavors your taste buds will never forget.
Love sunbutter? Try my Sunbutter Scotcheroos recipe.
What you need to make Chocolate Sunbutter Pie
For the crust, you will need:
Chocolate graham crackers – you could also use Oreos! I highly recommend pulsing them in a blender or food processor to get a fine, uniform crumb.
Sugar – granulated sugar to sweeten the crust.
Butter – salted or unsalted will work.
For the chocolate pudding, you will need:
Cocoa powder – any kind will work.
Cornstarch – to thicken and help the pudding to set.
Sugar – granulated or cane sugar to sweeten the pudding.
Egg yolks – yolks from large eggs.
Milk – whole milk is preferred, but any kind will work.
Butter – salted or unsalted butter.
For the whipped cream, you will need:
Cold heavy whipping cream – also called double cream.
Vanilla – pure, high quality vanilla extract. My favorite is linked here.
Powdered sugar – also called icing sugar or confectioners’ sugar.
For the sunbutter mousse layer, you will need:
Sunbutter – unsweetened, made with only sunflower seeds and salt. I’ve linked some here.
Cream cheese – full fat cream cheese. This ingredient needs to be room temperature.
Powdered sugar – to sweeten. Do not substitute with granulated sugar.
Scroll down to get the measurements and recipe directions for Chocolate Sunbutter Pie.
Can I use a storebought crust and/or pudding mixes to make Chocolate sunbutter pie?
Yes! You can use any store-bought crust to make this recipe easier as well as boxed pudding mix. If using boxed pudding mix, you’ll need 2 (3.9 oz) boxes of pudding mixed with just 2 and 1/2 cups of milk. I personally prefer to make everything from scratch so I know exactly what ingredients are in my desserts.
This recipe is easy as PIE to make and just look at those layers! Chocolate Sunbutter Pie is the perfect dessert for summer hosting, it’s such a crowd pleaser.
If you make this recipe and love it as much as I did, please rate and comment below to support my blog and stick around for more peanut/tree nut free recipes.
Chocolate Sunbutter Pie
Ingredients
For the pudding
- 2 large egg yolks
- ½ cup granulated sugar
- ¼ cup cocoa powder
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 cups whole milk
- 1 tbsp salted butter
- 1 tsp vanilla extract
For the crust
- 1 ½ cups finely crushed chocolate graham crackers
- ¼ cup granulated sugar
- 6 tbsp salted butter melted
For the whipped cream
- 1 ¾ cups heavy cream
- 2 tsp vanilla extract
- 1 cup powdered sugar
For the sunbutter mousse
- 6 oz cream cheese room temperature
- ½ cup sunbutter
- 1 tsp vanilla extract
- pinch of salt
- 1 cup powdered sugar
Instructions
- Start by making the pudding so it has time to cool completely. In a medium bowl, whisk together the yolks and sugar until light and ribbony, this will take a few minutes. Set aside. In a saucepan, whisk together the cocoa powder, cornstarch and salt. Place the saucepan over medium heat and add the milk. Whisk constantly and bring to a boil. Let boil one minute while still whisking.
- In a slow stream, pour ⅓ of the mixture into the egg mixture and whisk to temper the eggs. Slowly pour the tempered egg mixture into the saucepan while whisking and whisk until combined. Remove from heat and whisk in the butter and vanilla. Let the pudding cool, whisking occasionally. Place in the fridge until ready to use.
- Next, make the crust. Preheat oven to 350℉. In a small bowl, combine the graham cracker crumbs, sugar and butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake for about 12 minutes. Let cool completely!
- Make the whipped cream - add the heavy cream to a large mixing bowl and place in the freezer for about 10 minutes. Remove from freezer and add the vanilla and powdered sugar. Beat until very stiff peaks form, this will take about 5-10 minutes. Set aside in the fridge.
- To make the sunbutter mousse, In a medium bowl cream together the cream cheese, sunbutter, salt, vanilla, and powdered sugar. Add half of the whipped cream and fold in using a spatula until it's light and airy, this will take a few minutes. Spread onto the cooled crust.
- Spread the chocolate pudding mixture on top of the sunbutter layer, followed by the remaining fresh whipped cream. Let the pie set in the fridge for about 5 hours or overnight *If making this more than 1 day before you plan on serving it, do not top with the remaining whipped cream until right before you serve it, or it will be a little weepy. Store the whipped cream in a container and rewhip it until stiff peaks form before topping the pie*
- Use a large sharp knife to cut the pie and wipe it clean after each cut to get clean slices. Store leftover pie covered in the refrigerator for up to 3 days,