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Almond Butter-Chocolate Delight Pie

(3)
  7 reviews
  • 30 min prep time
  • 3 hr 0 min total time
  • 11 ingredients
  • 8 servings
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Enjoy this refrigerated chocolate pie with almond butter filling – a wonderful dessert baked using Pillsbury® refrigerated pie crust.

State Fair Pie Competition 2011
Jennifer Howeth
Newcastle, Oklahoma

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Chocolate Filling

1/2
cup whipping cream
1
cup semisweet chocolate chips (6 oz)
1/2
teaspoon vanilla

Almond Butter Filling

1
package (8 oz) cream cheese, softened
1/2
cup butter, softened
1/2
cup almond butter
1
cup powdered sugar
1
container (8 oz) frozen whipped topping, thawed

Topping

1
cup toasted coconut
1/2
cup toasted sliced almonds

Steps

  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate.
  • 2 In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes.
  • 3 In large bowl, beat cream cheese, butter, almond butter and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling.
  • 4 Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate.
  • 2 In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes.
  • 3 In large bowl, beat cream cheese, butter, almond butter and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling.
  • 4 Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.

Expert Tips

Coconut can be toasted 5 to 7 minutes on ungreased small cookie sheet while oven preheats. Then almonds can be toasted 8 to 10 minutes on same cookie sheet after removing coconut.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
810
Calories from Fat
540
% Daily Value
Total Fat
61g
93%
Saturated Fat
32g
158%
Trans Fat
1g
1%
Cholesterol
85mg
28%
Sodium
420mg
17%
Total Carbohydrate
59g
20%
Dietary Fiber
3g
14%
Sugars
37g
37%
Protein
8g
8%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 11 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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