Almond Chocolate Cream Pie
|Sugar||1 Cup (16 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|Vanilla extract||1 1⁄4 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Powdered sugar||3 Tablespoon|
|Chopped almonds||1⁄4 Cup (4 tbs)|
Combine first 4 ingredients in a heavy saucepan.
Combine milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cook 1 minute, stirring constantly.
Remove from heat; stir in vanilla.
Immediately pour into baked pastry shell.
Cover filling with waxed paper.
Let cool 30 minutes; chill until firm.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spoon whipped cream around edge of pie; sprinkle with almonds.