PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE
Provided by Sarah Patterson Scott
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Frozen Dessert Almond Spice Pumpkin Fall Family Reunion Cinnamon Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
- For filling:
- Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For bark, sauce, and topping:
- Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
- Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
- Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.
ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST
This is no ordinary pie crust: Inspired by the holiday classic saltine toffee candy (saltine crackers dipped in caramel and chocolate), it is crunchy, slightly coconutty, salty and sweet. The creamy no-bake almond butter filling is the ideal match.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
- Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
- Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
- Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
- Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- 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 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 Facts : Calories 293 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE-ALMOND TOFU PIE
There are many variations that can be done to this versatile recipe, its limited only by your imagination. Love this one and so will your kids!
Provided by aquariuscook
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 4h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the butter, graham crackers, and almonds into a food processor. Cover, and pulse until the mixture resembles a coarse crumb. Transfer the crumbs to a 9-inch pie plate, and press into the bottom of the plate to form a crust. Wash and dry the bowl of the food processor; set aside.
- Bake in the preheated oven until lightly golden, about 15 minutes. Remove from oven, and cool for 15 minutes.
- Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Place the chocolate, tofu, and vanilla extract into the cleaned food processor. Blend until smooth, scraping down the sides several times. Pour chocolate mixture into the prepared crust. Chill for 4 hours before serving.
Nutrition Facts : Calories 635.9 calories, Carbohydrate 63.1 g, Cholesterol 30.5 mg, Fat 41.5 g, Fiber 5.7 g, Protein 13.2 g, SaturatedFat 19.8 g, Sodium 249.3 mg, Sugar 43.5 g
CHOCOLATE ALMOND CANDY BAR PIE
Make and share this Chocolate Almond Candy Bar Pie recipe from Food.com.
Provided by HeatherFeather
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt marshmallows together with milk and broken up chocolate bars in a the top of a double boiler set over simmering water, stirring constantly.
- Once smooth, remove from heat and let cool.
- Whip cream until stiff peaks form, then fold gently into the cooled chocolate mixture.
- Stir in vanilla.
- Spread into pie shell and chill.
- Serve topped with mounds of sweetened whipped cream and garnish with shaved chocolate, if desired.
ALMOND JOY CHOCOLATE PIE
Found online somewhere that I don't remember so I can't give credit as appropriate. This is a decadent pie & very easy to prepare.
Provided by SusieQusie
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Crust:.
- Place crust ingredients in a food processor and pulse until mix is blended.
- Press onto bottom and up sides of a lightly buttered 9" pie plate.
- Bake 10 minutes. Remove and allow to cool completely.
- Filling:.
- Stir together sugar, cornstarch, cocoa and salt.
- Blend in milk and cook over medium heat, stirring constantly until mixture thickens.
- Remove from heat, add vanilla and candy pieces, stirring till candy is melted.
- Pour filling into pie crust and press plastic wrap onto surface. Refrigerate until set.
- Top with whipped cream when ready to serve.
CHOCOLATE ALMOND PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts :
PAULA DEEN'S CHOCOLATE ALMOND PIE
Hubby and I watched Paula Deen make this yummy pie, and he just HAD to have some. It is well worth the effort.....and it's relatively quick and easy. Time to make includes time to allow chocolate to cool.
Provided by Lightly Toasted
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt marshmallows and candy bars in milk in a double boiler.
- Remove from heat and allow to cool, and add vanilla.
- If using whipped cream, whip until set.
- Combine whipped cream/Cool Whip thoroughly, and pour into prepared crust and chill.
- Delicious with a dollop or whipped cream.
Nutrition Facts : Calories 534.9, Fat 34, SaturatedFat 16.2, Cholesterol 62.6, Sodium 263.1, Carbohydrate 55.5, Fiber 2.3, Sugar 36.9, Protein 5.8
ALMOND BUTTER-CHOCOLATE DELIGHT PIE
Steps:
- 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate. 2.In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes. 3.In large bowl, beat cream cheese, butter, almond butter and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling. 4.Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie
CHOCOLATE-ALMOND PIE
Provided by Lauren Groveman
Categories Chocolate Nut Dessert Bake Christmas Thanksgiving Almond Fall Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F. Stir bittersweet chocolate and unsalted butter in large metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water. Mix in dark corn syrup and 3/4 cup sugar. Whisk in eggs, vanilla extract, almond extract and salt. Stir in toasted almonds.
- Pour filling into prepared crust. Bake pie until filling is set around edges but moves slightly in center when pie is gently shaken and crust is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
- Serve warm or at room temperature.
CHOCOLATE ALMOND PIE
A very rich, no-bake pie. Easily prepared in a food processor. It is best to make this pie several hours in advance, I prefer to chill it overnight. Add the whipped cream and garnish just before serving.
Provided by Elly in Canada
Categories Dessert
Time 30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Blend crumbs into melted butter with sugar.
- Pat into bottom and partly up the sides of a 9" pie plate.
- Bake for 10 minutes at 350 degrees.
- Set aside until cooled.
- Filling:.
- Melt chocolate in a double boiler.
- Blend in coffee and brandy.
- Remove from heat.
- In bowl of food processor, blend butter and sugar until fluffy.
- Add eggs, one at a time; then add the melted chocolate mixture and ground almonds.
- Process until blended.
- Pour filling into prepared shell.
- Chill several hours before serving.
- Garnish with mounds of whipped cream, sprinkle with grated chocolate.
- Note: chilling time not included in prep/bake time.
Nutrition Facts : Calories 732.9, Fat 60.8, SaturatedFat 33.5, Cholesterol 192.5, Sodium 159.2, Carbohydrate 44.6, Fiber 3.6, Sugar 30.3, Protein 7.8
CRUSTLESS CHOCOLATE-ALMOND PIE
Similar to the "Impossible" cream pies.
Provided by Mikekey *
Categories Pies
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350F. Coat a 9-inch pie plate with butter-flavor cooking spray, or grease with butter.
- 2. Place all ingredients in a blender and blend for 1 minute. Pour into pie plate. (it will be full, but won't run over during baking.)
- 3. Bake 50 minutes, or until knife inserted in center comes out clean.
- 4. Serve with whipped cream, if desired. Cover and refrigerate any leftover pie.
CHOCOLATE ALMOND CREAM PIE
Steps:
- Preheat oven to 350°F. Combine cookie crumbs and melted butter until well blended. Press firmly into bottom and sides of 9-inch deep dish pie pan. Place in oven and bake for 10 minutes - until crust is set. Cool completely before filling. Place ricotta and mascarpone cheeses in your stand mixer. Insert the chef's whisk. Turn to speed 6 and whip for 30 to 40 seconds. With the stand mixer running, add granulated sugar and both extracts. Continue to whip for 1 minute. Scrape bottom and sides of mixing bowl. Turn back to speed 6 and whip for 1 minute. With the stand mixer running, add ground almonds and ground chocolate, ¼ cup at a time, mixing for 20 seconds after each addition. Scrape bottom and sides of mixing bowl. Turn to speed 8 and gradually add heavy cream; whip for 1 minute. Scrape bottom and sides of bowl. Increase to speed 12 and whip for 2 minutes, until evenly thickened and increased in volume. Gently transfer whipped mixture to cooled crust. Cover and refrigerate for 8 hours or longer before serving. Serve chilled. For an even more outrageous touch, finish with shaved chocolate. - See more at: http://www.cuisinart.com/blog/entry/2137.html#sthash.qa705ZgV.dpuf
CHOCOLATE ALMOND PIE ALA PAULA DEEN
Make and share this Chocolate Almond Pie Ala Paula Deen recipe from Food.com.
Provided by Kerena
Categories Pie
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large heatproof bowl set over pot of simmering water, combine marshmallows, candy bars and milk; cook, stirring until melted. Remove from heat; cool.
- Beat 1 cup cream until soft peaks form; fold into chocolate-marshmallow mix. Pour into pie crust. Refrigerate at least 4 hours or overnight. Just before serving beat remaininng 1 1/2 c cream, sugar and almond extract until stiff peaks form. Spread over pie. If desired, garnish with chocolate curls.
Nutrition Facts : Calories 571.9, Fat 44.1, SaturatedFat 23, Cholesterol 108.3, Sodium 250, Carbohydrate 42.6, Fiber 1.8, Sugar 25.6, Protein 5.6
CHOCOLATE ALMOND PIE
Number Of Ingredients 9
Steps:
- 1. Chill small mixing bowl and beaters of electric mixer.2. In medium saucepan combine sugar and gelatin. Stir in milk. Add chocolate. Cook and stir over medium heat until gelatin dissolves and chocolate melts.3. Gradually stir about half of hot mixture into yolks. Return all to saucepan. Boil gently for 2 minutes. Remove from heat. Stir in vanilla and almond extract. Pour into medium bowl. Refrigerate about 30 minutes or until mixture thickens slightly.4. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold into gelatin mixture. Refrigerate about 1 hour or until mixture mounds when spooned. Spoon in crust. Sprinkle with almonds. Refrigerate at least 6 hours or until set.5. Garnish as desired. Store in refrigerator.*NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
Nutrition Facts : Nutritional Facts Serves
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