Almond Butter Pie With Chocolate Saltine Toffee Crust Recipes

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ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST



Almond Butter Pie with Chocolate Saltine Toffee Crust image

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.

Provided by Food Network Kitchen

Categories     dessert

Time 7h20m

Yield 8 servings

Number Of Ingredients 10

2/3 cup organic virgin coconut oil, melted
1/3 cup granulated sugar
2 sleeves saltines (about 80 crackers), coarsely crushed
3 ounces bittersweet chocolate, finely chopped
1/4 cup caramel sauce
1 cup heavy cream
1 cup creamy almond butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1 1/4 cups confectioners' sugar
Sliced skin-on almonds, for decorating

Steps:

  • 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.

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