Best Chocolate Almond Pie Recipes

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE

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

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

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.

CHOCOLATE-ALMOND TOFU PIE

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.

CHOCOLATE ALMOND CANDY BAR PIE

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.

CHOCOLATE ALMOND PIE

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.

ALMOND JOY CHOCOLATE PIE

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.

PAULA DEEN'S CHOCOLATE ALMOND PIE

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.

CHOCOLATE-ALMOND PIE

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

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.

CRUSTLESS CHOCOLATE-ALMOND PIE

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.

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 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

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.

CHOCOLATE ALMOND PIE

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.