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State Fair Pie Competition 2011
Newcastle, Oklahoma

Almond Butter-Chocolate Delight Pie

Enjoy this refrigerated chocolate pie with almond butter filling – a wonderful dessert baked using Pillsbury® refrigerated pie crust.

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  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 11
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
810
(
Calories from Fat
540),
% Daily Value
Total Fat
61g
61%
(Saturated Fat
32g,
32%
Trans Fat
1g
1%
),
Cholesterol
85mg
85%;
Sodium
420mg
420%;
Total Carbohydrate
59g
59%
(Dietary Fiber
3g
3%
  Sugars
37g
37%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
10%;
Iron
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 Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.