It’s the most wonderful time of the year! With the holidays just around the corner, we are about to get bombarded with gingerbread men, candy canes, sugar cookies, and just about every other kind of baked good you could ever hope for. While I am a stickler for tradition, and a huge fan of just about everything pumpkin – I couldn’t resist trying out this festive alternative. And let’s be honest here, is it safe to say we could all use a break from pumpkin?
Typically, Milwaukee is best known for things like beer and cheese. But it may just be time to add pie to that list. Honeypie – located in the trendy Bay View neighborhood is home to the delightful Almond Cream Pie. Lucky for me, I was able to locate the recipe for this local favorite just in time for the holidays, and it may give the traditional pumpkin pie a run for its money!
Ingredients:
2 packages (8 ounces each) cream cheese, room temperature
1 ½ cups almond butter
¾ cup sugar
1 teaspoon salt
1 tablespoon vanilla extract
1 ½ cups chilled heavy whipping cream
½ cup slivered almonds, toasted
1 prepared 11-inch graham cracker crust
2 cups heavy whipping cream, whipped, for garnish
Additional toasted slivered almonds for garnish
Preparation:
With a stand mixer, beat cream cheese with almond butter, sugar, salt, and vanilla until blended and fluffy, 4 to 5 minutes.
In another bowl, whip the 1½ cups cream until soft peaks form. Fold a third of the whipped cream into the almond butter mixture to loosen it. Then fold in remaining cream along with the ½ cup slivered almonds.
Spoon filling into prepared crust, smoothing the surface. Cover with plastic wrap and refrigerate until set, about 3 hours. When ready to serve, top with the 2 cups whipped cream and additional toasted slivered almonds, and voila!
It’s quick, it’s easy, and it’s delicious. If you are still procrastinating on what to bring to Thanksgiving dinner tomorrow whip up one of these yummy desserts, and everybody will be giving thanks to you for the break from pumpkin.
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