Print Options
Chocolate Almond Silk Pie
This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies—but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. —Diane Larson, Roland, Iowa
Ingredients
- 2/3 cup all-purpose flour
- 1/4 cup butter, softened
- 3 tablespoons finely chopped almonds, toasted
- 2 tablespoons confectioners' sugar
- 1/8 teaspoon vanilla extract
- FILLING:
- 3/4 cup sugar
- 3 large eggs
- 3 ounces unsweetened chocolate, coarsely chopped
- 1/8 teaspoon almond extract
- 1/2 cup butter, softened
- Sweetened whipped cream and toasted sliced almonds, optional
Directions
- 1. In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the side of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack.
- 2. For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally.
- 3. In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 293 calories, 21g fat (12g saturated fat), 100mg cholesterol, 120mg sodium, 26g carbohydrate (17g sugars, 2g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC
