While figs may seem a bit “seedy” for some, the earthy and sweet flavor, combined with that of a cinnamon honey butter crust, cinnamon almond butter and cream filling, AND then topped with raspberry preserves provides the depth and complexity of flavor you may have never imagined in a simple “no bake” cheesecake pie you can whip together at home any afternoon.

Cinnamon Fig Raspberry Almond Butter Pie

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And…the crust in the sunset…

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And, we fill and top that delicious, Cinnamon Honey Butter Pie Crust:

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Are we ready for a slice yet?

Cinnamon Fig Raspberry Almond Butter Pie

Crust:
8 Tbs. Cinnamon Honey Butter, ice cold and crumbled into pieces (alternatively, mix 8 Tbs. soft butter with 1 Tbs. honey + tsp. cinnamon and chill)
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water

Preheat the oven to 425 degrees.

In a large food processor, combine all the crust ingredients and pulse into a fine crumble.
Pulse a few more times until doughy and transfer to parchment paper, forming into disc.
Top with another layer of parchment and roll out into an 11″ round.
Transfer to a deep dish pie plate, fluting the edges.
Line with pie weights and bake for 15-20 minutes, until golden brown.
Remove from the oven and cool before filling.

Cinnamon Fig Raspberry Almond Butter Filling:
16 oz. Cinnamon Almond Butter
9 oz. Fig Spread
8 oz. cream cheese, room temperature
1/2 cup raw sugar

14 oz. Raspberry Preserves
12 oz. dried figs, thinly sliced

Cream together the almond butter, fig spread, cream cheese, and sugar until smooth and creamy.

Spread evenly over the cooled crust.

Then, spread all the preserves over the top.

Sprinkle the sliced figs over the jam.

Chill for several hours until set.

Then, slice and serve the wonders of cheesecake pie heaven.