There is no need to roll out dough or preheat the oven for our Almond Butter Pie recipe. This is a freezer/refrigerator pie that uses a cookie crust. The cookies most commonly used for crusts are graham crackers, but feel free to crush up your favorite to make this crust. Chocolate graham crackers crushed up inside a sealed plastic bag, then mixed with coconut oil take only minutes to prepare, and makes a rich pie crust that goes well with any Once Again Nut Butter you choose to mix in for your pie. There is another surprise in this recipe — it is a healthier pie you can indulge in, even having two pieces at a time if you’d like to! There are only two ingredients: Greek yogurt and almond butter. You may add maple syrup as an option for a sweeter version, but honestly you won’t miss it much if you don’t.
The pie goes into the freezer for 45 minutes, then into the refrigerator for 10 minutes before serving. It is best to eat it right out of the refrigerator. It can melt if left outside for too long. I made the pie in a 9- inch glass pie dish, but next time I plan on cutting the recipe in half and making it in single serving glass dishes instead. The larger pie is perfect for a party or larger family dinner, but when it’s just there are just 3-4 people to serve, the smaller recipe would be just perfect.