Chocolate Almond Pie Recipe

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Chocolate Almond Pie Recipe

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5 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling

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

Nutritional Facts

1 piece: 550 calories, 24g fat (8g saturated fat), 92mg cholesterol, 226mg sodium, 82g carbohydrate (45g sugars, 3g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Chocolate Almond Pie in Taste of Home Christmas Annual Annual 2010, p161

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