Chocolate Truffle Almond Pie with Amaretto Cream

Outstanding pie alert...outstanding pie alert...

Happy National Pie Day!

To celebrate, make this pie, you will be very happy you did, it's 10+/10 all the way.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/zA9QjbWE5dk

Ingredients:

1 piecrust (I used this recipe, but you could also just do a refrigerated one)

1 c. semisweet chocolate chips

1 c. bittersweet chocolate chips

1/2 c. (1 stick) salted butter, softened

3/4 c. light brown sugar (packed) 

3 large eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

60g (1/2 c.) all-purpose flour

1 c. slivered almonds, toasted

 

for the Amaretto cream--

 

1 c. heavy cream 

2 tsp. Amaretto (or a small amount of almond extract)

1/4 c. powdered sugar

 

Directions:

 

1. Heat oven to 350°F.

 

2. For the piecrust: Roll out crust to fit a 9" pie dish and crimp edges. Line piecrust with aluminum foil (or parchment) and fill bottom with pie weights (or dried beans). Bake for 10 minutes, then remove weights and foil. Bake for additional 10-12 min. Cool on wire rack while preparing filling.

 

3.  In a microwave-safe medium bowl, melt both types of chocolate chips together in the microwave, using short 'bursts' of around 15-30 sec (depending on your microwave), stirring between each 'burst', until chocolate is completely melted and smooth. Let rest for 15 min (while you prepare the other ingredients).

4. In the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy.

5. Beat in eggs one at a time.

6. By hand, stir in the melted chocolate, vanilla extract, and almond extract.

7. Stir in the flour and toasted almonds, then spread mixture evenly in the prepared piecrust shell.

 

8. Transfer to oven and bake for 30-35 min, until set (doesn't jiggle in middle when lightly shaken; this took 32 min in my oven).

 

9. Transfer to a cooling rack for 1 hour, then place in fridge for at least 1 hour (can go longer, but you will want to pull it out of fridge about 30 minutes before serving).

 

10. For the Amaretto cream-- In a small mixing bowl, whip/beat together the heavy cream, Amaretto, and powdered sugar until stiff peak cream forms. Serve atop pie and enjoy! (Pie is also great without the cream :))