ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST

Almond Butter Pie with Chocolate Saltine Toffee Crust image

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.