ALMOND BUTTER PIE with Pretzel Crust

Everyone likes a peanut butter pie.  This is my version of the classic peanut butter pie but with creamy almond butter, a crunchy pretzel crust, caramel dulce de leche layer, ganache drizzle and with dairy free and gluten free options. So good and so easy to prepare. ​

Gluten Free Pretzels make up the crunchy, salty gluten free crust while the dairy free version is made with one of my favorites, CocoWhip by @SoDelicous.   I also use vegan butter and cream cheese by @Miyokos.  These are a couple of my favorite dairy free brands.  You can certainly use regular cream cheese, butter and Cool Whip for this pie as well so it’s great for anyone whether or not you want the gluten free, dairy free options. 

This pie is just slightly sweet, not over the top sugary as some can be, so you can feel good about your creamy, crunchy, almond buttery treat.  Perfect for summer meals, potlucks or family get togethers.

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Pyrex to the rescue with mixing bowls & measuring  cups.
Perfect for making this pie.

My KitchenAid Food Processor really makes quick work of the pretzel crust.

Almond Butter Pie with Pretzel Crust


Pretzel Crust
2 1/2 cups pretzels, crushed (I used Gluten Free Pretzels)
1/2 cup unsalted butter, melted or vegan butter (I like to use Miyoko’s)
1/2 cup dulce de leche (or coconut milk dulce de leche/coconut caramel)


Set aside a couple spoonfuls of the pretzel crumbs to sprinkle over the pie. 

Combine remaining pretzel crumbs with melted butter.  I used afood processor to crush the pretzels and also combine the pretzel crumbs and melted butter. 

​Pack into the bottom and up the sides of a pie pan using the bottom of a measuring cup.  Melt dulce de leche in microwave safe container until pourable (about 20-30 seconds) and drizzle over crust.  Place in freezer to set while you make the filling.


Filling
8 oz cream cheese or vegan cream cheese (I like to use Miyoko’s or Kite Hill)
1 cup almond butter
Pinch of sea salt (if your almond butter is unsalted)
1 tub So Delicious CocoWhip or other non-dairy whipped topping (like Cool Whip), thawed.  I like Cocowhip as it is non-dairy and free of hydrogenated oil.


In a large mixing bowl beat cream cheese and almond butter together until well combined.  I was able to do this with a spoon, but a handheld mixer works great. 
Gently fold in CocoWhip and pour into pretzel pie crust.


Chocolate Ganache 
2 Tablespoons dairy free or regularhalf & half.  I like Califia Better Half & Half made with almond and coconut milk.
1/2 cups semi-sweet chocolate chips like Enjoy Life brand


Melt half & half and chocolate chips in a microwave safe measuring cup about 30 seconds.  Stir together until chocolate melts and combines very well with half and half.  Drizzle over pie.


Place pie in fridge or freezer until set (about 1 hour).  Slice and serve.  I like this served the same day as the crust retains its super crunchy texture.