Cream-Cheese and Almond Pie

Preparation info

  • Difficulty


  • Six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Although the standard pastry I have given first is the most popular of all, there is much to recommend a graham-cracker crust. It is easier to make than the standard pastry, and here is an exceptionally tantalizing cream-cheese and almond pie using this simple and rather different-tasting crust.


  • ½ cup blanched, toasted almonds (see recipe following)
  • cups graham-cracker crumbs
  • 4 tablespoons (½ stick) butter, melted
  • 11 ounces cream cheese
  • ¾ cup sugar
  • 2 eggs, well beaten
  • ½ teaspoon almond extract
  • 2 cups (1 pint) sour cream


  1. Preheat the oven to 350 degrees.

  2. Whirl the nuts in an electric blender until they are pulverized, or otherwise grate them.

  3. Mix the graham-cracker crumbs with the butter and press the crumbs over the bottom and sides of a 9-inch pie pan.

  4. Blend the cheese with ½ cup of the sugar and the eggs. Beat until smooth and season with almond extract. Pour the mixture into the prepared crust and bake for 20 minutes.

  5. Blend the sour cream with the remaining sugar and spread over the surface of the pie. Sprinkle with the grated almonds and return the pie to the oven for 3 minutes. Cool and chill.