17 February, 2012

Chocolate Almond Cream Pie | Judy's Kitchen


Chocolate Almond Cream Pie ingredients
Makes 6 to 8 servings
Almond graham cracker crust:
1/2 cup almond meal or finely ground almonds
3/4 cup graham cracker crumbs
1.5 Tbsp sugar
5 Tbsp butter, melted
1 (8-inch) pie pan

Chocolate almond filling:
3/4 + 1/3 cup whole milk (divided use / see Notes:)
2 large eggs
1/8 tsp sea salt (or kosher salt)
3 Tbsp cornstarch
1.5 Tbsp Penzey’s High-fat Natural Unsweetened Cocoa®
1/2 cup sugar
3 Tbsp freshly brewed, cooled, coffee
1.5 oz chopped unsweetened (or bittersweet) chocolate
1 tsp pure vanilla extract
1/8 tsp almond extract
2 Tbsp butter

Whipped cream topping:
1.5 cups heavy whipping cream, chilled well
4 Tbsp confectioner’s sugar
1/2 tsp vanilla extract
1 Tbsp almond extract (or liqueur)

Garnish: 
Chocolate shavings or curls

Notes: For an even richer filling, use 1/3 cup heavy cream in place of milk.

To cook the filling faster, use a sauté pan; spreading the filling over a wider surface takes less heating time to thicken it.

Directions
Heat oven to 375ºF.

Combine almond meal, cracker crumbs, sugar and butter. Mix with fork or in a food processor till crumbs are moistened. Press into 8-inch pie pan. Bake 8-10 minutes, or till crust is set and lightly browned. Cool on wire rack.

Whisk together in medium bowl, or blend in blender, 3/4 cup milk, eggs, salt, cornstarch, cocoa and sugar. Pour into saucepan (see Notes); add remaining 1/3 cup milk and coffee, stirring over Medium heat till thick and stiff. Off heat.

Stir in chopped chocolate, vanilla, almond extract and butter. Set pan in a larger pan of ice water and whisk, on and off, till mixture cools.

When cool, pour into cooled crust. Cover with plastic wrap and chill several hours or overnight. 

Before serving, top pie with sweetened whipped cream and garnish with chocolate shavings or curls.

Using a chilled bowl and beaters, whip the cream till it thickens. Sift the sugar and vanilla powder (if using) over the cream and continue to beat till thick and stiff. Beat in vanilla extract (if using) and almond liqueur. Spoon over filling. 

Garnish with chocolate shavings or curls and serve.


This recipe is from Judy Castranova at Judy's Kitchen. View original recipe.

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Marcelle's Chocolate Cream Pie

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