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Chocolate Almond Pie Recipe

Almonds replace pecans for a sweet and satisfying pie. The inclusion of chocolate chips makes it hard to eat just a single slice!—Rosemarie Weleski, Natrona Hts., Pennsylvania

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Chocolate Almond Pie Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 8 Servings

30 45 75

Ingredients

Pastry for single-crust pie (9 inches)
1 cup unblanched almonds, coarsely chopped and toasted
1/2 cup semisweet chocolate chips
3 eggs, beaten
1 cup packed brown sugar
1 cup corn syrup
2 tablespoons butter, melted
3/4 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Whipped cream and grated chocolate, optional

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Fill with almonds and chocolate chips. In a large bowl, whisk the eggs, brown sugar, corn syrup, butter, cinnamon, extracts and salt. Pour into pastry.
Bake at 350° for 45-55 minutes or until set. Cool on a wire rack. Garnish with whipped cream and grated chocolate if desired. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece (calculated without optional ingredients) equals 550 calories, 24 g fat (8 g saturated fat), 92 mg cholesterol, 226 mg sodium, 82 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Chocolate Almond Pie in Taste of Home Christmas Annual Annual 2010, p161

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.