Almond Butter Chocolate Pie with Graham Cracker Crust Adapted from Double Delicious!: Good, Simple Food for Busy, Complicated Lives
1 1/2 cup graham crackers – whole wheat sugar free
3 tablespoons organic butter
2 cups soy or rice milk
1/4 cup arrow root powder
1/3 cup sucanat
1/4 teaspoon salt
2 organic eggs
1 tablespoon pure vanilla extract
1/2 cup creamy almond butter
1 tbsp unsweetened cocoa powder
Preheat oven to 350 degrees. In a medium sized bowl, combine graham cracker crumbs and butter. Pour into a 9-inch pie plate and press the crumb mixture into the bottom and sides of the plate to form and even crust. Bake for 5 minutes, or until golden brown. Set aside to cool.
In a large saucepan over medium heat, whisk together the milk, arrow root powder, 1/3 cup of sucanat, salt, and eggs. Stir occasionally. When the mixture begins to thicken, stir constantly to avoid lumps. Turn off the heat when the mixture comes to a boil and has reached a pudding consistency.
Add the vanilla extract. Pour half of the mixture into a medium bowl. Make the almond butter layer by adding almond butter and stirring to incorporate. Add the cocoa powder to the other half other milk mixture to make the chocolate layer.
Pour the chocolate mixture into the pie crust, then top with the almond butter layer. Cover with plastic wrap and refrigerate, at least 2 hours, until set.