Almond Butter Pie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly butter or spray a 9-inch tart pan with removable bottom, or a 9-inch pie dish. Line the pan bottom with parchment if desired for easier removal.

Make dough

In a medium bowl whisk together 1.75 cups all-purpose flour, 0.25 cup granulated sugar, and 0.25 tsp fine sea salt. Cut 0.75 cup cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.

Form crust

Sprinkle 2 tablespoons cold water over the mixture and gently mix just until the dough comes together when pressed. Do not overwork. Press the dough evenly into the bottom and up the sides of the prepared 9-inch pan, smoothing the surface with your fingers or the back of a spoon. Crimp the edges if desired and prick the bottom a few times with a fork to prevent bubbling.

Blind bake

Place the pan on a baking sheet and bake for 18–22 minutes, or until the crust is pale golden at the edges. If the center puffs slightly, press it gently with the back of a spatula immediately after removing from the oven. Remove from oven and let cool slightly (10–15 minutes) while you prepare the filling. Reduce oven to 325°F (160°C) if you plan to warm the filled pie briefly later; otherwise no further baking is required.

Heat cream and melt chocolate

Place 6 oz chopped dark chocolate in a heatproof bowl. In a small saucepan over medium heat, warm 0.5 cup coconut milk or heavy cream until it just begins to simmer (bubbles around the edge). Immediately pour the hot cream over the chopped chocolate and let sit for 1 minute, then whisk until smooth and glossy.

Combine almond butter and agave

In a separate warm (not hot) mixing bowl, combine 1.5 cups organic smooth almond butter, 0.5 cup agave nectar, 1 tsp vanilla extract, and 0.25 tsp fine sea salt. Stir until homogeneous and slightly loosened.

Emulsify filling

Pour the melted chocolate mixture into the bowl with the almond butter/agave in two additions, stirring vigorously until fully incorporated and silky. Taste and adjust salt or agave — if you prefer sweeter, add up to 1–2 additional tablespoons agave; for a stronger chocolate note add an extra 0.5–1 oz chopped chocolate melted.

Fill the crust

Pour the warm (but not hot) almond butter chocolate filling into the pre-baked shortbread crust. Use a spatula to smooth the surface and make sure the filling is evenly distributed. Tap the pan gently on the counter to release any trapped air bubbles.

Chill to set

Place the filled pie in the refrigerator and chill for at least 2 hours, or until the filling is set and sliceable. For a firmer texture chill 4 hours or overnight. If you're short on time, put it in the freezer for 30–45 minutes, then transfer to fridge.

Garnish

When the pie is set, remove it from the pan and place on a serving plate. Sprinkle 0.25 tsp flaky sea salt evenly over the top, scatter 0.25 cup sliced toasted almonds, and drizzle 1 oz melted dark chocolate in a decorative pattern. To melt the 1 oz chocolate quickly, use a microwave in 15-second bursts, stirring in between, until smooth.

Serve

Let the pie sit 10 minutes at room temperature before slicing for easier cuts. Use a sharp knife warmed under hot water and wiped dry between slices for clean edges. Store any leftovers covered in the refrigerator for up to 5 days (bring to room temperature 20–30 minutes before serving).