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.

CHOCOLATE CREAM PIE WITH ORANGE-MASCARPONE CREAM TOPPING

Recently, I received an Emile Henry 8” pie dish, compliments of CSN Stores.   Almost immediately after the pie dish arrived, I found out that Emile Henry was sponsoring a “How Pretty is Your Pie” contest.  I thought this would be good practice for me, the plain cook who never thinks of presentation.  First prize was entry to the Crisco National Pie contest in Florida.  How I would love to attend that contest, but I wouldn’t pay the price of transportation, hotel, meals and entry.  I planned on entering four or five pie recipes, but the contest required a photo, naturally in an Emile Henry pie dish.  Alas, time ran short and I never did get my entries in.  I had one pie that was a killer, but the photo came out terrible and there was no time to do a repeat.  So only two entries made it in time.  How surprised was I when I received an email that this pie was a runner-up!  I didn’t think it looked good enough, so I’ll just assume the other entries were pretty bad. 

Looks aside, this pie was delicious!  A rich, smooth, chocolatey  filling is topped with mascarpone and heavy cream sweetened and flavored with Triple Sec and orange zest.  The pie sits in a flaky Crisco crust and is topped with a special chocolate-orange bar that is grated over the top.

Eat this sinfully-rich dessert in small slices.  Though the chocolate amount is moderate by today’s standards, and the filling uses  regular milk instead of half and half or cream, it’s still loaded with calories, and no real nutrition, but, boy, does it taste good.  Go ahead and indulge, just so long as it’s a rare treat and you don’t get carried away. 

The Chocolove chocolate-orange bar grated over the top is perfect for this pie. 


I’ve been making butter crusts lately, and have gotten away from Crisco crusts.  For this contest, I thought I would honor Crisco, the sponsor of the national pie contest.  I was very surprised to find that this pie crust was delicious!  Several people commented on how good it was, and I liked the fact that it didn’t shrink much at all when it was blind-baked.  The flaky and tender Crisco crust also complements the pie and tones down the chocolate. 

Side note:  My prize hasn’t arrived yet.  It’s a $50 baking set consisting of bowls and, guess what else:  another Emile Henry pie dish!  If you’re interested, you can see my recipe on the Emile Henry website, along with the other pie entries. 

Chocolate Cream Pie with Orange-Mascarpone Cream Topping Source:  Judy’s Kitchen Rating:  9 out of 10

CRUST:  Use your favorite pie crust, or make this easy, flaky Crisco Pie Crust: 1-1/2 cups low-protein flour, such as White Lily All-Purpose (not self-rising) 1/4 tsp. baking powder 1/2 tsp. salt 1 tsp. sugar 1/2 cup Crisco all-vegetable shortening, placed in freezer 15 minutes. 4-6 Tbsp. ice water  Click for PRINTABLE PAGE Pulse flour, baking powder, salt and sugar in work bowl of food processor to combine.  Cut Crisco into 5-6 pieces and add to work bowl.  Pulse till contents are like wet sand.  Pour into medium bowl and with fingers or fork, gently mix in enough ice water to form a dough.   Press dough into a disc, wrap in plastic wrap and refrigerate 2 hours or up to overnight.  Roll out to 12” circle on lightly floured surface.  Fit into 8” deep dish or 9” regular pie plate without stretching.  Trim and flute edges.  Refrigerate 15 minutes.  Heat oven to 375F.  Prick pie dough with fork all over; cover with parchment paper or tinfoil and fill with pie weights or beans.  Bake 15 minutes; remove pie weights and paper.  Return crust to oven and continue to bake another 15 minutes, or till golden brown and cooked through.  Cool completely. CHOCOLATE CREAM PIE FILLING:  3/4 cup sugar 1/3 cup cornstarch 2 Tbsp. natural unsweetened cocoa 1/2 tsp. salt 2 tsp. finely grated orange zest  2 cups milk 2 egg yolks 3 oz. bittersweet chocolate, coarsely grated 1 tsp. vanilla 1/2 tsp. orange extract 3 Tbsp. unsalted butter In 1-quart microwaveable bowl, whisk together sugar, cornstarch, cocoa, salt, orange zest, milk and egg yolks.  Microwave on high for 2 minutes, then whisk till smooth.  Continue to heat and whisk at 1-minute intervals till mixture is just thickened, about 4-5 minutes total. Remove from microwave and stir in chocolate, flavorings and butter.  Whisk or stir till melted and smooth.  Press through a sieve into a clean bowl.  Cool slightly, then pour into cooled crust.  Cover and refrigerate at least 2 hours or overnight. ORANGE-MASCARPONE CREAM TOPPING: 1 cup mascarpone, chilled 3/4 cup confectioner’s sugar 1 cup heavy whipping cream 3 Tbsp. orange liqueur, such as Triple Sec 1 Tbsp. finely grated orange zest In medium bowl, combine mascarpone and sugar.  Beat on medium till well mixed, about 1 minute.  Add cream, liqueur and zest and continue to beat till mixture is whipped and thick enough to put in frosting bag and pipe onto pie.  Using a star tip (or other favorite tip), pipe topping onto top of cooled pie, mounding center section higher than edges.  GARNISHES: 1/2 of a chocolate-orange bar, such as Chocolove 2-3 thin orange slices  Sprinkle edges of pie thickly with grated or curled chocolate bar.  Sprinkle raised center section lightly with chocolate.  Twist 2-3 orange slices and place atop center section.  Yield:  8 servings