Chocolate Almond Silk Pie

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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 eggs
3 squares (1 ounce each) 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 mixing bowl, combine the first five ingredients. Beat on low speed until well
combined, about 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400*F 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 mixing 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 lest 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.

Source:  Taste of Home

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