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Chocolate Seed Butter Cream Pie

 

With fall upon us, pie season is here! Peanut Butter Cream Pie is a classic southern recipe, and we put a modern spin on it by substituting our 5 Seed Butter. This recipe is straightforward and does not require baking in an oven. When the pie is complete, it is light, airy, and sweet, pairing perfectly with an after-dinner coffee.

 

Ingredients

Crust

  • 2 sleeves graham crackers (18 total crackers)
  • 6 tbsp butter

Filling

  • 4 oz. cream cheese (room temperature)
  • 1/4 cup creamy 5 Seed Butter
  • 1 cup powdered sugar
  • 8 oz. Cool Whip or whipped topping thawed
  • 1/4 cup chocolate syrup

Topping

  • 2 cups heavy cream

Instructions

  1. Put graham crackers in a food processor and run until completely crumbled into a fine flour like texture.
  2. Melt butter and combine with graham cracker powder. Mix thoroughly with your hands until butter is evenly distributed.
  3. Firmly press graham cracker mixture evenly into 9-inch pie pan, forming the crust up the sides of the pan. Place the crust in the freezer for 20-30 minutes before filling.
  4. In a large mixing bowl (mechanical mixer recommended), add room temperature cream cheese and mix on high until creamy.
  5. Add creamy 5 Seed Butter and powdered sugar (using sifter). Mix on high until evenly distributed.
  6. Add Cool Whip or whipped topping and mix on medium until evenly distributed.
  7. Spread evenly into pie crust and place in refrigerator.
  8. Whip the heavy cream until forming stiff peaks. Remove pie from refrigerator and evenly spread whipped cream on top.
  9. Eat immediately or store in fridge! Optionally drizzly honey, chocolate syrup, or caramel when serving.

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