Creamy Almond Butter Pie

prep: 20MIN.
yield: 10 servings


    1/2 cup plus 2 tablespoons Jif® Creamy Almond Butter

    1 (8 oz.) package cream cheese, softened

    2 tablespoons butter, softened

    1/2 cup powdered sugar

    1 (8 oz.) container frozen whipped topping, thawed and divided

    1/16 teaspoons almond extract

    1 (6 oz.) prepared chocolate crumb crust

    2 tablespoons sliced almonds, toasted*


  1. BEAT almond butter, cream cheese, butter and powdered sugar in large bowl with electric mixer on medium speed until well combined. Beat in 2 cups whipped topping and almond extract until thoroughly combined. Spread evenly into crust.
  2. SPREAD remaining whipped topping over top of filling to within 1-inch of edge. Place 2 tablespoons almond butter into corner of resealable plastic bag. Cut small corner off bag. Drizzle over top of pie. Sprinkle with almonds. Chill 1 hour or until firm.
  3. *To Toast Almonds: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.


Serving Size (1 slice, 1/10 of pie), Calories 600 (Calories from Fat 340), Total Fat 38g (Saturated Fat 16g, Trans Fat 0g), Cholesterol 25mg, Sodium 350mg, Total Carbohydrate 56g (Dietary Fiber 3g, Sugars 39g), Protein 12g; Percent Daily Value*: Vitamin A 8%, Vitamin C 0%, Calcium 8%, Iron 10%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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