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Chocolate Almond Pie

2 c. all-purpose flour
3/4 c. (1 1/2 sticks) unsalted butter, cut into small pieces
3/4 c. coarsely chopped sliced almonds
1/4 c. firmly packed brown sugar
1 oz. (1 sq.) semi-sweet chocolate (preferably Swiss), grated
1/4 tsp. salt
1 Tbsp. Swiss chocolate almond cordial
1/2 tsp. almond extract

1/2 c. (1 stick) butter, room temperature
2/3 c. sugar
1 Tbsp. Swiss chocolate almond cordial
2 oz. (2 sq.) unsweetened
chocolate, melted and
2 eggs
1/2 tsp. almond extract

2 c. whipping cream
1/4 c. powdered sugar
2 Tbsp. Swiss chocolate almond cordial

For crust: Preheat oven to 375 degrees. Generously grease 9-inch pie plate. Combine flour and butter in medium bowl and mix with fingertips until consistency of coarse meal. Gently blend in almonds, sugar, chocolate and salt. Remove 1/2 cup mixture for garnish. Sprinkle cordial and almond extract over remaining mixture and toss together, adding water as needed, until dough can just be formed into ball. Press into bottom and sides of prepared pie plate. Bake until crust is set and almonds are browned, about 15 minutes. Spread reserved mixture on baking sheet and bake until browned, about 5 minutes. Let cool.

For Filling: Cream butter. Gradually add sugar and beat until mixture is light and fluffy. Stir in chocolate. Add eggs 1 at a time, beating well after each addition. Stir in cordial and almond extract. Turn into prepared crust, spreading evenly. Chill.

For Topping: Shortly before serving, beat ingredients until stiff. Spoon into pastry bag fitted with large star tip and pipe over filling. Chop reserved crust crumbs for garnish. 

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