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.
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| Melting chocolate bars |
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| Heavy cream |
Crust: Graham Cracker Crust
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| 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.
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| In the crust |
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| Slicing the Pie |
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