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Almond-Fudge Custard Pie Recipe

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Rich chocolate and a hint of almond team up in this creamy pie from field editor Marie Hattrup, The Dalles, Oregon.

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6-8 Servings
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

3/4 cup sugar
1/3 cup baking cocoa
1/8 teaspoon salt
3 eggs
1-1/2 cups half-and-half cream
3/4 teaspoon almond extract
1 pastry shell (9 inches), baked
Whipped cream
Toasted sliced almonds

Directions

In a bowl, combine the sugar, cocoa and salt. In another bowl, beat eggs, cream and extract just until combined. Stir into dry ingredients until blended. Carefully pour into pastry shell.
Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped cream and almonds. Store in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 293 calories, 14 g fat (7 g saturated fat), 107 mg cholesterol, 183 mg sodium, 35 g carbohydrate, 1 g fiber, 6 g protein.

Almond-Fudge Custard Pie published in Taste of Home February/March 2005, p49

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