ALMOND-FUDGE CUSTARD PIE
Rich chocolate and a hint of almond team up in this creamy pie from field editor Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sugar, cocoa and salt. In another bowl, whisk the eggs, cream and extract just until combined. Stir into dry ingredients until blended. Carefully pour into pastry shell. , Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. , Garnish with whipped cream and almonds. Store in the refrigerator.
Nutrition Facts : Calories 293 calories, Fat 14g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 183mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
MOCHA-ALMOND FUDGE PIE
Provided by Molly McCarty
Categories Food Processor Chocolate Dessert Bake Freeze/Chill Kid-Friendly Fall Bon Appétit Washington Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
- Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
- Let pie stand at room temperature 15 minutes. Cut into wedges and serve.
ALMOND FUDGE CUSTARD PIE
Make and share this Almond Fudge Custard Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the sugar, cocoa and salt. In another bowl, beat the eggs, cream and extract just until combined. Stir into dry ingredients until blended. Carefully pour into pastry shell. Bake at 350 for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped cream and almonds. Store in the refrigerator.
Nutrition Facts : Calories 382.7, Fat 20.5, SaturatedFat 8.1, Cholesterol 128.1, Sodium 271.9, Carbohydrate 44.7, Fiber 2.1, Sugar 25.5, Protein 7.8
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