In honor of my 600th post and my 7th year of blogging at Lick The Bowl Good, I have an awesome giveaway for you today! I received a few jars of Jif Almond and Cashew Butters recently. We had a few snacks incorporating the butters but I was itching to make something with it, so I made pie! In my opinion, pie is perfect any time- it's a casual, comforting dessert. When searching for the right recipe to make, I wanted something easy and something my 3 year old and my 34 year old husband would like. Enter Creamy Almond Butter Pie.
First there's a crunchy buttery crust, then a toasty, nutty, creamy filling and then it's topped with more whipped topping and a sprinkling of sliced almonds for texture. My husband said this reminded him of an ice box pie and he liked his slightly frozen. Hayden and I liked ours straight from the fridge. If you can't find Jif almond butter, you could certainly use Jif creamy peanut butter. That cream cheese and almond filling is delicious together, though. If you want you could always make a chocolate crust instead of the graham cracker, maybe even add a layer of chocolate ganache in there. Yum!
Creamy Almond Butter Pie adapted from Jif
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Almond Butter Filling:
- 1/2 cup Jif Creamy Almond Butter
- 1- 8 oz. package cream cheese, softened
- 2 Tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1- 8 oz. container frozen whipped topping, thawed
- 3 Tablespoons sliced almonds
For The Crust: Preheat oven to 350 degrees F.
In a medium bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until thoroughly blended. Press mixture firmly into a 9-inch pie pan, bringing crumbs evenly up the sides up to the rim.
Bake for 8 to 10 minutes. While crust is cooling, prepare the filling.
For The Filling: In a large bowl, beat the almond butter, cream cheese and butter until creamy. Add the powdered sugar, vanilla and almond extracts and blend until combined. Blend in 2/3 of the whipped topping, scraping down the sides of the bowl as necessary.
Pour the almond butter filling into the cooled crust. Spread the remaining whipped topping onto the filling. Top with sliced almonds. Chill at least one hour or until pie is firm. Serve chilled.
I promised a giveaway, so one lucky winner will receive a prize pack from Jif, including:
- Jif Creamy Almond Butter
- Jif Crunchy Almond Butter
- Jif Creamy Cashew Butter
- Jif Crunchy Cashew Butter
- $200 Visa Gift Card
- Jif Note Pad
- Recipe Cards Using Jif Almond and Cashew Butters
To enter, tell me what or who you are thankful for this year. Leave me a comment on this blog. Giveaway open to US residents only. One winner will be chosen this weekend. Please leave your contact info with your comment. One entry per person.
Thank you for entering and good luck!
Thank you to each and every one of you for encouraging me, supporting me and inspiring me in my blogging over the past 7 years. I wouldn't be where I am without you. I look forward to choosing recipes, making them, photographing them in just the right light, adding the little details here and there, and sharing them with you. I feel like you are all my friends sitting at my kitchen table and indulging with me. So thank you for being you!