Ingredients
- 1 Cup Diamond of California Whole Almonds
- 6 Graham crackers
- 2 tablespoons brown sugar
- 6 tablespoons butter
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons powdered sugar, divided
- 8 oz package of Cream Cheese
- 1 cup Almond butter
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup Diamond of California Sliced Almonds
The Steps
- Place the almonds in a food processor and pulse until coarsely ground. Add the graham crackers and pulse again until ground. Add the sugar, butter and salt, then pulse one more time until all ingredients are combined.
- Pre-heat the oven to 350. Press the dough evenly into a 9-inch pie dish. Bake for 12 minutes until edges are slightly brown. Remove from the oven and cool.
- While the crust cools, get started on the filling. In a mixing bowl, stir ½ cup of powdered sugar into the cream cheese. Add the almond butter, stirring until combined.
- In another bowl, whisk the heavy cream until soft peaks form. Add the remaining powdered sugar and the vanilla extract then continue whisking until stiff peaks form.
- Transfer ¼ of the whipped cream into the almond butter mixture using a spatula to combine. Add another ¼ of the whipped cream and gently fold it into the mixture. Reserve the remaining whipped cream.
- Spoon the almond butter filling into the pie. Allow it to chill for 1 hour, then top with the remaining whipped cream. Sprinkle with sliced almonds before serving.
