Chocolate Almond Silk Pie
Total TimePrep: 20 min. Cook: 30 min. + cooling
- 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
- 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
- In a small bowl, combine the first five ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack.
- 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.
- 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 Facts1 piece: 293 calories, 21g fat (12g saturated fat), 100mg cholesterol, 120mg sodium, 26g carbohydrate (17g sugars, 2g fiber), 5g protein.
Jun 24, 2018
This is a waste of money and time. I followed the "directions." "Cook egg mixture till it sticks to the back of a metal spoon AND reaches 160 degrees." Really???? It was sticking to the spoon at 100 degrees. I added the chocolate and of course it curdled.I am glad a nine year old could make this. Wish I could the same.
Aug 5, 2011
This is putzy but Very Good!
Jun 12, 2010
This pie was served at my high school graduation party. It seemed to be a little work to prepare, the results were well worth it. :) Yum!!!
Feb 12, 2010
I am so grateful to the person(s) that came up with a safe version of Silk Pie. I had my recipe for French Silk Pie from the 50's but would not make it because of using raw eggs. Mine had vanilla instead of almond flavoring.THANKS, THANKS, THANKS!Janis
Jan 27, 2010
My husband's all-time favorite pie. I have made this more times than I can count.
Jan 18, 2009
Dec 24, 2008
My pie turned out great. I used unsalted butter in place of regular salted butter. If you wanted to make it less dense you can whip some heavy cream and fold into the chocolate mixture