Cashew Butter Pie

August 3, 2019

This is a riff on peanut butter pie, using locally made cashew butter from Bae’s Butters, It’s decadent and rich, with whipping cream folded into the cream cheese mixture and also swirled with chocolate on top. Perfect for hot summer days. (Or anytime for that matter!)

Ingredients

2 sleevesgraham crackers

1/4 cupsugar

6 tablespoonsbutter

1 cupwhipping cream

8 ouncescream cheese

8 ouncescashew butter (Bae’s Butters)

3/4 cuppowdered sugar

1/4 cupbrown sugar

1 tablespoonvanilla extract

4 tablespoonssoftened butter, divided

6 ounceschocolate, chopped

Preparation

1. To prepare crust, preheat oven to 350F. Place graham crackers and sugar in food processor and pulse until fine crumbs form. Place butter in 9-inch pie plate and and place in oven 5 minutes or until butter melts. Add crumbs and stir until combined. Press mixture into bottom and up sides of plate, forming crust. Bake 12-15 minutes. Cool.

2. To prepare filling, beat whipped cream until soft peaks. Set aside in refrigerator. Combine cream cheese and cashew butter in mixer bowl and beat until creamy and light. Add powdered sugar, brown sugar and vanilla, beat well. Add 2 tablespoons butter and beat well. Fold in half of beaten whipped cream. Spoon filling into crust. Dollop with remaining whipped cream and spread. Chill.

3. Combine chocolate and 2 tablespoons butter; microwave on low for 3 minutes, stirring a couple times. Chill for 5 minutes. Dollop onto whipped cream and swirl together (chocolate will harden quickly). Place in refrigerator for 3 hours or overnight. Serve cold. Serves 12.