Best 2 Chocolate Almond Cream Pie Recipes
Indulge in a symphony of flavors with our delectable Chocolate Almond Cream Pie, a masterpiece that harmonizes rich chocolate and nutty almond notes in a creamy, dreamy filling. Nestled in a flaky, buttery crust, this pie offers a textural contrast that will tantalize your taste buds. But that's just the beginning of our culinary journey. Our diverse recipe collection has something for every palate, from the classic Southern Pecan Pie, brimming with caramelized pecans in a gooey filling, to the nostalgic Chess Pie, a simple yet irresistible dessert with a creamy, custard-like filling. For those seeking a fruity twist, the Dutch Apple Pie awaits, featuring tender apples enveloped in a flaky crust and a sprinkle of cinnamon sugar. And if you crave a taste of the tropics, the Key Lime Pie, with its tangy, refreshing filling, will transport you to a coastal paradise. Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure your baking endeavors are crowned with success.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
Tips:
- Make sure your pie crust is pre-baked and cooled before assembling the pie. This will help to prevent the crust from becoming soggy.
- Use high-quality chocolate for the filling. It will make a big difference in the flavor of the pie.
- If you don't have almond extract, you can substitute vanilla extract.
- To make the pie easier to slice, chill it for at least 2 hours before serving.
Conclusion:
This chocolate almond cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy filling is rich and chocolatey, and the almond flavor adds a nice touch of nutty flavor. The pie is also topped with a layer of whipped cream, which makes it even more decadent. If you are looking for a special dessert to impress your friends and family, this pie is sure to do the trick.
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