Pesach Chocolate Almond butter pie

Some recipes are about technique, and some are about ease—this one is both. A quick stovetop melt, a pour into a crust, and a few hours in the fridge is all it takes to create a dessert that looks and tastes like you spent way more time on it.

Yield: 6–8 servings

1 (8-oz.) container mostly defrosted nondairy whipped topping

2 (3.5-oz.) pareve chocolate bars, such as Schmerling’s Rosemarie

2⁄3 cup almond butter

1⁄4 cup confectioners’ sugar

1 graham cracker crust

1. Using the double boiler method, place a small pot of water on the stove and bring to  a simmer

2. Add all the ingredients to a heat safe bowl that’s larger than the opening of the pot ,  place that bowl over the simmering water and whisk until smooth about 5 minutes

3. Pour into the crust.

(Optional : Drizzle some more almond butter on top to decorate)

4. Refrigerate 4 hours to set. Then store in fridge or freezer until ready to serve

store in fridge or until serving