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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 pastry shell (9 inch), unbaked
1 1/2 c. granulated sugar
3 T. all-purpose flour
3/4 tsp. instant coffee granules
1/4 tsp. ground cinnamon
dash salt
4 eggs
1/2 c. buttermilk
1 1/2 tsp. vanilla
1/2 c. butter
2 1-oz. squares unsweetened chocolate, melted
1/4 c. slivered almonds
Preheat oven to 400F.
In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt.
In large bowl, beat eggs with electric mixer on high speed until light in color.
Beat in sugar mixture, then buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled).
Pour into crust-lined pan. Sprinkle with almonds.
Bake at 400F for 25 to 30 minutes or until center is set and crust is deep golden brown.
After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
Cool completely, about 1 hour.
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CREAM PIE - CHOCOLATE ASTORIA
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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 pastry shell (9 inch), unbaked
1 1/2 c. granulated sugar
3 T. all-purpose flour
3/4 tsp. instant coffee granules
1/4 tsp. ground cinnamon
dash salt
4 eggs
1/2 c. buttermilk
1 1/2 tsp. vanilla
1/2 c. butter
2 1-oz. squares unsweetened chocolate, melted
1/4 c. slivered almonds
Preheat oven to 400F.
In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt.
In large bowl, beat eggs with electric mixer on high speed until light in color.
Beat in sugar mixture, then buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled).
Pour into crust-lined pan. Sprinkle with almonds.
Bake at 400F for 25 to 30 minutes or until center is set and crust is deep golden brown.
After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
Cool completely, about 1 hour.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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