Pea-not Butter Pie

  • SERVING SIZE   66 g   ( 1 mini pie ) 
  • 3 fl.oz. Cambrooke Pea-Not Butter, room temperature
  • 4 fl.oz. Cambrooke Cream Cheese, room temperature
  • 1 tsp vanilla extract
  • ½ cup sugar, powdered (confectioners)
  • ¼ cup Cool Whip, whipped topping
  • 6 crust(s) Ready Crust Mini Graham Cracker Pie Crust
  • In the bowl of a stand mixer with the paddle attachment, add pea-not butter and cream cheese. Cream together until light and fluffy. Add powdered sugar and vanilla and mix until combined. With a spatula, add cool whip and gently fold into pea-not mixture.
  • Fill each mini graham cracker crust with 45g of the pea-not butter filling. Refrigerate until ready to use. Serve cold with a small dollop of cool whip.

  • Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator.
Per Recipe Per Serving
Protein, g 8.5 1.4
Calories 1320 220
Nutrition Facts Panel