Butter or gluten free non-stick cooking spray to prepare pan
1-1/4 cups gluten free chocolate cookie crumbs
4 tablespoons unsalted butter, melted
3/4 cup milk
2 cups heavy cream, divided
2 large eggs
1 cup plus 3 tablespoons powdered sugar, divided
2 tablespoons cornstarch
6 ounces cream cheese, cut into small pieces
1/2 cup SunButter Creamy
2 tablespoons pure vanilla extract
2 tablespoons unsweetened cocoa powder plus more for garnish
Heat oven to 350°F. Grease a 9 inch pie plate.
Combine the cookie crumbs and melted butter in a small bowl. Pour into the prepared pie pan and press firmly on the bottom and up the sides of the dish. Bake for 10 to 12 minutes or until the crust looks fairly firm. Let cool then place in the freezer while preparing the filling.
In a heavy saucepan, combine the milk, 3/4 cup of cream, the eggs, 1 cup powdered sugar, and the cornstarch. Whisk to combine. Cook over medium heat, stirring, until the mixture becomes the consistency of pudding. Remove from the heat and whisk in the cream cheese, SunButter, and vanilla until smooth. Let cool then pour into the pie crust, smoothing the top. Refrigerate until firm, about 2 hours. Can be made ahead up to a day.
Whip the remaining 1-1/4 cups cream with 3 tablespoons powdered sugar and the cocoa powder until firm peaks form. Spread the cream on top of the pie and garnish with a sprinkling of cocoa powder. Refrigerate until serving time.