CHOCOLATE ALMOND CREAM PIE

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 Click for PRINTABLE PAGE

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.