Gluten Free Cashew Cream Pie (No Bake Recipe)
My gluten free cashew cream pie is sure to wow using only a handful of ingredients. Make this dairy free pie in advance and enjoy for up to 7 days. It stores well in the fridge!
Servings Prep Time
8-10slices 5minutes
Cook Time
10minutes
Servings Prep Time
8-10slices 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Place packages of sunflower butter cups in freezer to harden for 10 or 15 minutes.
  2. Unless you opt to make your own gluten free pie crust, get the pie crust ready near by for filling.
  3. Combine So Delicious Dairy-free Coco-Whip with cashew butter until well mixed. Pour mixture into pie crust and smooth top with a spatula.
  4. Remove the sunflower butter cups from the freezer and then from their packaging. You should have 4 total (though I’m glad I had a few extra since a few didn’t cut correctly). Turn each sunflower butter cup over so the larger side is face down. Use a very sharp knife to cut the cup in half. Repeat for each cup you have.
  5. Place one sunflower butter cup along the edge of the pie crust and gently press it into the pie so that the cut edge disappears. Place the next directly across from the first. Place the next two at 3 o’clock and 9 o’clock on the pie, and then place the final four in between each of the first four halves.
  6. Sprinkle the chocolate chips on to the pie evenly.
  7. Add additional icing decorations if you want to do so.
  8. Cover and store in the fridge.
Recipe Notes

You can make this gluten free cashew cream pie up to 3 days before your party. It holds up well and because it is rich, it goes a long way!