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Almond Butter Pie with Chocolate Saltine Toffee Crust

Prep Time:


Cook Time:


8 Servings


About the Recipe


  • 160ml organic virgin coconut oil, melted

  • 75g granulated sugar

  • 2 sleeves saltines (about 80 crackers), coarsely crushed

  • 85g bittersweet chocolate, finely chopped

  • 60ml caramel sauce

  • 240ml heavy cream

  • 260g creamy almond butter, at room temperature

  • 230g package cream cheese, at room temperature

  • 160g confectioners' sugar

  • Sliced skin-on almonds, for decorating


Step 1

Preheat the oven to 180 degrees C. 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.

Step 2

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.   

Step 3

Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.   

Step 4

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.  

Step 5

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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