Begin with the recipe for Gluten Free Pie Crust (baked and cooled).
Mix together Sunbutter and honey in a medium bowl. Set aside.
With chilled beaters and bowl, whip 1/2 cup of the Kineret (or appropriate sub) until whipped cream consistency. Fold into Sunbutter mixture. Spread into pie crust.
Whip remaining 1 cup of whipped topping and spread over pie.
Chill until ready to serve.
Optional: Use sprinkles, chocolate sauce or candies as a topping.
This is my version of the wonderful Peanut Butter Dream pie my sister makes for holidays. I actually like my version better! I love its fluffy, creamy consistency and how quick it is to whip up. It’s a great make ahead dish that travels well. I actually wished my first attempt flopped–we polished it off way too quick!!!
Commercially available sunflower seed butter may contain soy. If avoiding soy, you can make your own Sunflower Seed Butter using safe sunflower seed kernels.
Kosher for Passover Kineret® Whipped Topping is a dairy and soy free dessert topping. You will find it in the frozen Kosher section in small paper containers. Thaw before using and shake well. Other brands, such as Rich® and Gefen, also produce a Kosher for Passover Whipped Topping. To avoid dairy and soy, be sure to use the Passover version. The year round version is dairy free, but contains soy.
If not avoiding dairy, you can use heavy whipping cream. If you are using whipping cream, you will need to add 1 1/2 teaspoons vanilla and 2 tablespoons sugar or powdered sugar. Kineret is pre-sweetened.