Wanted to report back on the almond butter pie. In the long run, I made it in a springform pan with no crust at all. I put the almond butter/cream cheese layer down first, froze it for a bit, added an apricot preserves layer, and covered that with chocolate mousse. I left it in the freezer until serving, but it was really too firm to cut easily, so for the remaining meals, I made sure to take it out of the freezer 15-20 minutes prior to dessert. My husband raved about it, saying it was his favorite new recipe this yom tov. I, on the other hand, liked, but did not love, it. I thought the almond butter/cream cheese layer was really too hard (solid, firm), even after being left out to soften up. I will definitely be making it again, but I plan to lighten it up (texturally, not in terms of fat or calories unfortunately) by making it more like a peanut butter mousse I have made from a really old Bon Appetit recipe (October 1990). It's a similar recipe--peanut butter blended with cream cheese--but it also calls for two egg whites to be whipped with some confectioners' sugar, and then blending that with the peanut butter mixture. (It does mean raw eggs in the mixture, but that does not scare us around here!) And next time, I think I will do the cherry preserves. The apricot was OK, but I think the cherry will really be tasty.
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