Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Almond Butter Pie with Chocolate Saltine Toffee Crust
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- Level: Easy
- Total: 7 hr 20 min (includes chilling and setting time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 858
- Total Fat
- 62 g
- Saturated Fat
- 31 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 42 g
- Protein
- 13 g
- Cholesterol
- 62 mg
- Sodium
- 418 mg
This is no ordinary pie crust: Inspired by the holiday classic saltine toffee candy (saltine crackers dipped in caramel and chocolate), it is crunchy, slightly coconutty, salty and sweet. The creamy no-bake almond butter filling is the ideal match.
- Level: Easy
- Total: 7 hr 20 min (includes chilling and setting time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 858
- Total Fat
- 62 g
- Saturated Fat
- 31 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 42 g
- Protein
- 13 g
- Cholesterol
- 62 mg
- Sodium
- 418 mg
Ingredients
Directions
Special equipment:
a 9-inch deep-dish pie dish- Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
- Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
- Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
- Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
- Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.
