Chocolate Almond Pie Ala Paula Deen
Indulge in the decadence of a Chocolate Almond Pie ala Paula Deen, a dessert masterpiece that combines the richness of chocolate with the delicate nuttiness of toasted almonds. This pie starts with a buttery graham cracker crust, perfectly baked to golden perfection. The velvety filling is a luscious blend of melted semi-sweet chocolate, creamy heavy cream, and a hint of almond extract for a sophisticated flavor twist. Topped with crunchy toasted almonds, a dollop of fluffy whipped cream, and optional chocolate shavings, this pie is both a visual and flavorful delight. Easy to prepare with just 20 minutes of prep time and baked to perfection in under 40 minutes, it’s a show-stopping dessert ideal for any occasion. Perfect for chocolate lovers and almond enthusiasts alike, this no-fuss recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 cup Semi-sweet chocolate chips
- 1 cup Heavy cream
- 0.5 teaspoons Almond extract
- 2 whole Large eggs
- 0.5 cups Sliced almonds, toasted
- 1 cup Whipped cream
- 0.25 cups Chocolate shavings (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the consistency is similar to wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes, or until lightly golden and set. Let cool completely on a wire rack.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Remove the saucepan from heat and add the semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
In a separate bowl, whisk together the eggs and almond extract. Gradually stir the melted chocolate mixture into the egg mixture, ensuring it is well combined.
Pour the chocolate filling into the prepared crust and smooth the surface with a spatula.
Bake the pie in the preheated oven for 25-30 minutes or until the filling is set but slightly wobbly in the center.
Let the pie cool to room temperature, then refrigerate for at least 2 hours or until chilled and firm.
Before serving, sprinkle the toasted sliced almonds evenly over the top of the pie.
Top each slice with a dollop of whipped cream and, if desired, a garnish of chocolate shavings.
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 219.9 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 400 mg | 31% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
