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Almond Chocolate Cream Pie

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Anonymous (not verified)
  Sugar 1 Cup (16 tbs)
  Cocoa 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1 Pinch
  Milk 3 Cup (48 tbs)
  Egg yolks 3
  Vanilla extract 1 1⁄4 Teaspoon
  Pastry shell 1
  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.

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