Friday, May 4, 2012

Almond Chocolate Pie (4 stars)

45
Almond Chocolate Pie
4/29/12

Everyone loves chocolate pie so I should have doubled the batch. This is from Lion House and is very sweet, very rich, and very easy to make. I used a store-bought graham cracker crust which was too small for the filling but there wasn't enough for a second. We used a large symphony bar and a dove bar to add up to 7 oz. I should have made my own crust in a deep dish and it would have fit and had more than just micro-slices for everyone.

Melting chocolate bars

Heavy cream









Crust: Graham Cracker Crust
Toasted Almond Slivers

Filling:
1/2 cup almond slivers, toasted
1 (7oz) chocolate bar
1/2 cup half-and-half
18 large marshmallows
1 cup heavy whipping cream

Toast almonds on a cookie sheet at 350 F for 7 minutes, don't over-cook. Place chocolate bar, marshmallows, and half-and-half in a double boiler and heat until everything is melted. In a large bowl, whip the cream until stiff; fold cream and almonds into chocolate mixture. Pour into crust and refrigerate to cool. Once cool, place in freezer. Remover from freezer 1 hour before serving.

In the crust
Slicing the Pie










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