Introduction
This Chocolate Cream Pie on an Almond Crust combines a rich, velvety chocolate filling with a subtly sweet and nutty almond crust. You’ll love how the smooth chocolate ganache-like texture perfectly complements the tender, crumbly crust. It’s an impressive dessert that feels indulgent yet is surprisingly straightforward to make.
Prep & Cook Time
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (plus chilling)
- Servings: 8
Ingredients
- 2 cups blanched almond flour (* fine)
- 2 tablespoons butter (* melted)
- 3 tablespoons granulated sugar
- 1 egg
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- pinch salt
- 2 cups milk
- 1 cup heavy cream
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- Make the Crust: In a medium bowl, combine the 2 cups almond flour, 2 tablespoons melted butter, and 3 tablespoons granulated sugar. Mix in the 1 whole egg until a cohesive dough forms.
- Par-Bake the Crust: Press the dough evenly into the bottom and up the sides of the prepared pie plate. Bake for 12-15 minutes, or until lightly golden. Remove from the oven and let it cool completely on a wire rack.
- Make the Chocolate Filling: In a medium saucepan, whisk together 1 cup granulated sugar, 1/2 cup cocoa powder, 1 tablespoon cornstarch, and a pinch of salt.
- Combine Wet Ingredients: Gradually whisk in the 2 cups of milk and 1 cup of heavy cream until smooth.
- Cook the Filling: Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens and begins to bubble, about 8-10 minutes. Reduce heat to low and cook for 1 more minute.
- Temper the Eggs: In a separate bowl, whisk the 3 egg yolks. Slowly pour about 1 cup of the hot chocolate mixture into the yolks while whisking vigorously to temper them.
- Finish the Filling: Pour the tempered yolk mixture back into the saucepan. Cook over low heat for 2-3 more minutes, stirring constantly, until very thick. Remove from heat.
- Finalize Filling: Stir in the 2 tablespoons of butter and 1 teaspoon of vanilla extract until fully incorporated and smooth.
- Assemble the Pie: Pour the warm chocolate filling into the completely cooled almond crust. Smooth the top with a spatula.
- Chill: Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.
- Make the Topping: Just before serving, in a large bowl, whip the remaining 1 cup of heavy cream with the remaining 2 tablespoons of granulated sugar until stiff peaks form.
- Serve: Spread or pipe the whipped cream over the chilled pie. Slice and serve immediately.
Variations
- Mocha Twist: Add 1-2 teaspoons of instant espresso powder to the chocolate filling mixture before cooking.
- Decorative Finish: Instead of spreading the whipped cream, pipe rosettes or dollops around the edge of the pie.
- Chocolate Garnish: Use a vegetable peeler to create chocolate curls from a dark chocolate bar to sprinkle on top of the whipped cream.
- Individual Servings: Press the almond crust dough into individual tartlet pans for personal-sized desserts.
Tips for Success
- Ensure your almond flour is “fine” and blanched for the best texture in the crust; coarse almond meal can make it gritty.
- Temper the egg yolks slowly and carefully to prevent them from scrambling in the hot filling.
- Chill the pie thoroughly before adding the whipped cream topping to ensure clean slices.
- For the stiffest whipped cream, ensure your bowl, beaters, and cream are very cold before whipping.
Storage & Reheating
Store the finished pie, covered, in the refrigerator for up to 3 days. The whipped cream topping is best added just before serving. This pie is meant to be served cold and should not be reheated.
FAQ
Can I make this pie ahead of time?
Yes, you can prepare the crust and filling up to 2 days in advance. Store them separately in the fridge, then assemble and add the fresh whipped cream on the day you plan to serve.
Why is my crust soggy?
This is likely because the filling was poured into a warm crust. Always allow the par-baked crust to cool completely on a wire rack before adding the filling.
Can I use a different type of milk?
Yes, you can substitute the milk with a full-fat alternative like oat or soy milk, though the richness and flavor of the filling may vary slightly.
My filling didn’t thicken. What happened?
The mixture must come to a gentle bubble while stirring constantly to activate the cornstarch. If it didn’t bubble, it may not have reached the necessary temperature.
Do I have to use the whipped cream topping?
No, the topping is optional. The pie is delicious on its own, or you could simply dust it with a little extra cocoa powder before serving.
Can I freeze this pie?
Freezing is not recommended as the creamy filling and the whipped cream topping may separate and become watery when thawed.