Wednesday, October 12, 2011



This recipe, my creation, is a result of experimentation that paid off.  A tender and flavorful almond graham cracker crust holds a rich and chocolatey filling with a mild almond undertone.  The whipped-cream topping is spiked with almond liqueur and sprinkled with chocolate shavings.  A dessert made in heaven.
Chocolate Almond Cream Pie
Rating:  10 out of 10
Almond Graham Cracker Crust:
1/2 cup almond meal or finely ground almonds
3/4 cup graham cracker crumbs
1-1/2 Tbsp. sugar
5 Tbsp. butter, melted
8” pie pan (I used my Emile Henry)

Heat oven to 375F.  Combine almond meal, cracker crumbs, sugar and butter.  Mix with fork or in a food processor till crumbs are moistened.  Press into 8” pie pan.  Bake 8-10 minutes, or till crust is set and lightly browned.  Cool on wire rack.

Chocolate Almond Filling:
3/4 + 1/3 cup whole milk, divided
2 large eggs
1/8 tsp. sea salt or kosher salt
3 Tbsp. cornstarch
1-1/2 Tbsp. cocoa (I used Penzey’s high-fat natural unsweetened)
1/2 cup sugar
3 Tbsp. freshly brewed, cooled, coffee
1-1/2 oz. chopped unsweetened or bittersweet chocolate
1 tsp. pure vanilla extract
1/8 tsp. almond extract
2 Tbsp. butter

Whisk together in medium bowl, or blend in blender, 3/4 cup milk, eggs, salt, cornstarch, cocoa and sugar.  Pour into saucepan, adding remaining 1/3 cup milk and coffee.  (For an even richer filling, use 1/3 cup heavy cream in place of milk.)  Cook and stir 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 an off, till mixture cools.  When cool, pour into cooled crust.  (TIP:  To cook the filling faster, use a saute pan instead of a sauce pan.  Since the filling is spread over a wider surface, it'll take less heating time to thicken it.)

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.

Whipped Cream Topping:
1-1/2 cups heavy whipping cream, chilled
4 Tbsp. confectioner’s sugar
1/2 tsp. vanilla powder (or vanilla extract)
1 Tbsp. almond liqueur
Garnishes:  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.


Barbara Bakes said...

My daughter loves chocolate cream pie. This one looks fabulous!

Judy said...

Barbara, One of my friends said it was the best chocolate cream pie she ever ate.

Debbie said...

Absolutely decadent!!! This is one great recipe that is a must try for me. My husband and I both love chocolate and almond so this is perfect. Thanks Judy!

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Christin said...

This pie looks marvelous! I love using almond extract. Will have to try it.

lisa is cooking said...

Chocolate cream pie is irresistible! Your version with almond flavor throughout sounds delicious.

Sawsan@chef in disguise said...

This looks so yummy and rich and chocolaty it deserves the 10 out of ten

Casey said...

Judy, this has been a favorite of mine since I was a little girl. Just looking at it brings memories. Shame on me, I have never made it for my grandchildren. This must change.

Thanks for bringing back good memories with that delicious looking pie.

Diana said...

This cake looks great. I love chocolate cakes. I have a suggestion, Google ads should put at the very beginning of the blog, under the blog title and between the posts. It will increase the number of clicks.

You can check my recipes.
Best regards!