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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
2/3 c. all-purpose flour
1/4 c. butter, softened
3 T. finely chopped almonds, toasted
2 T. powdered sugar
1/8 tsp. vanilla extract
Filling
3/4 c. granulated sugar
3 eggs
3 1-oz. squares unsweetened chocolate, coarsely chopped
1/8 tsp. almond extract
1/2 c. butter, softened
sweetened whipped cream
toasted sliced almonds
Preheat oven to 400F.
In a small bowl, combine flour, butter, chopped almonds, powdered sugar and vanilla.
Beat on low speed until well combined, about 2 to 3 minutes.
Press onto the bottom and up the sides of a greased 9-inch pie plate.
Bake at 400F for 8 to 10 minutes, or until golden. Cool on a wire rack.
Prepare filling. Combine sugar and eggs in a small saucepan until well blended.
Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160F.
Remove from the heat; stir in chocolate and almond extract until smooth.
Cool to lukewarm, stirring occasionally.
In a large bowl, cream butter until light and fluffy.
Add cooled egg mixture, beat on high speed for 5 minutes; pour into cooled pie shell. Refrigerate for at least 6 hours before serving.
Garnish with whipped cream and almonds.
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CREAM PIE - CHOCOLATE ALMOND SILK
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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
2/3 c. all-purpose flour
1/4 c. butter, softened
3 T. finely chopped almonds, toasted
2 T. powdered sugar
1/8 tsp. vanilla extract
Filling
3/4 c. granulated sugar
3 eggs
3 1-oz. squares unsweetened chocolate, coarsely chopped
1/8 tsp. almond extract
1/2 c. butter, softened
sweetened whipped cream
toasted sliced almonds
Preheat oven to 400F.
In a small bowl, combine flour, butter, chopped almonds, powdered sugar and vanilla.
Beat on low speed until well combined, about 2 to 3 minutes.
Press onto the bottom and up the sides of a greased 9-inch pie plate.
Bake at 400F for 8 to 10 minutes, or until golden. Cool on a wire rack.
Prepare filling. Combine sugar and eggs in a small saucepan until well blended.
Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160F.
Remove from the heat; stir in chocolate and almond extract until smooth.
Cool to lukewarm, stirring occasionally.
In a large bowl, cream butter until light and fluffy.
Add cooled egg mixture, beat on high speed for 5 minutes; pour into cooled pie shell. Refrigerate for at least 6 hours before serving.
Garnish with whipped cream and almonds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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