No Bake Almond Cream Pie
Almond butter gives this pie a smooth and creamy texture - nutty and delicious.
Equipment
- Hand Mixer or
Ingredients
Pie Crust
- 1 9" Purchased pie crust (chocolate or graham cracker)
Almond Cream Filling
- 1 Cup Full-Fat Cream Cheese, room temperature
- 1 Cup Almond Butter (crunchy or smooth)
- 1 Cup Powdered Sugar
- 1 Can Sweetened Condensed Milk (14 ounces)
- 1 Cup Heavy Whipping Cream
Whipped Cream Topping (optional)
- 1 Cup Heavy Whipping Cream
- ¼ Cup Powdered Sugar
Instructions
Almond Cream Filling
- Place cream cheese, almond butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used). Mix together until well combined, scraping the bowl as needed.
- Add sweetened condensed milk to the bowl and mix until combined, scraping the bowl as needed.
- Using a clean bowl, whip the heavy cream until medium peaks form. Gently fold into the almond butter mixture.
Pie Assembly
- Pour the almond butter cream into the pie shell.
- Place in refrigerator until set (1 - 2 hours).
Whipped Cream Topping (optional)
- Place the heavy cream and powdered sugar in a mixing bowl. Mix until medium peaks form. Transfer whipped cream to a piping bag and pipe swirls on top of pie.
Notes
- Place the almond butter pie in an airtight container and store in the refrigerator for up to 4 days. Alternatively, freeze the pie for up to 2 months. To defrost, remove from the freezer and place in the refrigerator for 2 hours.
Nutrition
Calories: 522kcalCarbohydrates: 45gProtein: 11gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 137mgPotassium: 409mgFiber: 3gSugar: 25gVitamin A: 1111IUVitamin C: 1mgCalcium: 253mgIron: 1mg
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