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–+ servings
pan with almond butter pie with a slice removed

No Bake Almond Cream Pie

Almond butter gives this pie a smooth and creamy texture - nutty and delicious.
5 from 18 votes
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Prep Time 20 minutes
Setting Time: 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 522 kcal

Equipment

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 ounce can
  • 1 Cup Heavy Whipping Cream

Whipped Cream Topping (optional)

  • 1 Cup Heavy Whipping Cream
  • ¼ Cup Powdered Sugar

Instructions
 

Almond Cream Filling

  • Add the cream cheese, almond butter, and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works too). Mix on medium speed until the ingredients are fully combined and smooth, scraping down the sides of the bowl as needed.
    1 Cup Full-Fat Cream Cheese, 1 Cup Almond Butter, 1 Cup Powdered Sugar
  • Add the sweetened condensed milk to the bowl and mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed to ensure an even mixture.
    1 Can Sweetened Condensed Milk
  • In a clean bowl, whip the heavy cream until medium peaks form. Note - medium peaks hold their shape but slightly droop at the tip when the whisk is lifted.
    1 Cup Heavy Whipping Cream
  • Gently fold the whipped cream into the almond butter mixture until smooth and fully combined. Note: Be careful not to overmix when folding in the whipped cream, as this can cause it to deflate and lose its light, airy texture.

Pie Assembly

  • Pour the almond butter cream into the pie shell.
    1 9" Purchased pie crust (chocolate or graham cracker)
  • 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.
    1 Cup Heavy Whipping Cream, ¼ Cup Powdered Sugar

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
Keyword almond cream pie, no bake pie
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