Indulge your sweet tooth with a delightful chocolate cream pie with an almond crust. This rich and creamy dessert is perfect for any occasion, whether a special celebration or simply a treat for yourself.
Combining a buttery almond crust and velvety chocolate filling creates a heavenly flavor that will leave you craving more.
How to Make This Recipe
- Prepare Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 3 hours (including chilling time)
- Serving Size: 8 servings
Ingredients:
For the Almond Crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- • For the Chocolate Cream Filling:
- • 2 ½ cups whole milk
- • ½ cup granulated sugar
- • ¼ cup cornstarch
- • ¼ teaspoon salt
- • 4 large egg yolks
- • 6 ounces semisweet chocolate, chopped
- • 2 teaspoons vanilla extract
- • Whipped cream and chocolate shavings (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- Combine the almond flour, cocoa powder, melted butter, sugar, and vanilla extract for the crust in a medium bowl. Mix until well combined and press the mixture into the bottom and sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, remove it from the oven, and let it cool completely.
- Heat the milk over medium heat in a saucepan until it starts to steam but not boil. Whisk together the sugar, cornstarch, salt, and egg yolks in a separate bowl until smooth and well combined.
- Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove the saucepan from the heat and add the chopped chocolate. Stir until the chocolate is melted and the filling is smooth. Stir in the vanilla extract.
- Pour the chocolate cream filling into the cooled almond crust, smoothing the top with a spatula. Cover the pie with plastic wrap, making sure it touches the surface of the filling to prevent skin from forming.
- Refrigerate the pie for at least 2 hours or until set.
- Garnish with whipped cream and chocolate shavings once the pie has chilled and set. Serve and enjoy!
Nutrition Facts:
• Serving Size: 1 slice (1/8 of the pie)
• Calories: 345
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 132mg
• Sodium: 150mg
• Total Carbohydrate: 26g
• Dietary Fiber: 4g
• Sugars: 17g
• Protein: 7g
Serving Ideas for This Recipe:
• Serve the chocolate cream pie with a dollop of freshly whipped cream and a sprinkle of chocolate shavings.
• Add a chocolate or caramel sauce drizzle over each slice for an extra decadent touch.
• Serve the pie with a scoop of vanilla ice cream or a side of fresh berries for a refreshing contrast.
• Dust the top of the pie with a light sprinkling of cocoa powder for an elegant presentation.
Some FAQ:
Can I use a different type of nut flour for the crust? You can substitute almond flour with other nut flour, such as hazelnut or cashew flour, for a different flavor profile.
Can I use a different type of chocolate for the filling? Absolutely! You can experiment with different types of chocolate, such as dark chocolate or milk chocolate, to customize the taste according to your preference.
Can I make the pie in advance? You can make the chocolate cream pie a day in advance. Store it in the refrigerator, covered with plastic wrap, until ready to serve. Add the whipped cream and chocolate shavings just before serving.
Conclusion
Indulge in the heavenly combination of a buttery almond crust and a velvety chocolate cream filling with this delicious chocolate cream pie.
The rich and creamy texture, paired with the nutty flavor of the almond crust, makes this dessert an absolute delight for chocolate lovers.
Whether it’s a special occasion or a simple craving for something sweet, this recipe will surely impress. Try it out and treat yourself to a slice of chocolatey bliss!