Chocolate Cream Pie on Almond Crust

🧂 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

• 1 Preheat your oven to 350°F. 
• 2 Add the almond flour, melted butter, sugar, and egg to a food processor and
  pulse until a ball forms. 
• 3 Place the dough in a 8″ pie pan and press it even around the pan until the
  bottom and sides are covered. 
• 4 Bake for 14-16 minutes, until the edges are just golden.
• 5 Combine the sugar, cocoa powder, corn starch, and salt in a large saucepan (do
  not turn on the stove top just yet). 
• 6 Whisk in the milk and heavy cream until well combined.
• 7 Turn the heat on to medium and whisk in the egg yolks.
  
• 8 Cook until bubbling and thickened, about 10 minutes then mix in the butter and
  vanilla extract.
• 9 Pour the chocolate filling into the prepared pie crust, and cover with plastic
  wrap. Be sure the plastic wrap is touching the filling to prevent a “skin” from
  forming.
• 10 Chill for 8 or more hours.
• 11 After the pie is chilled, prepare the whipped cream.
• 12 Add the heavy cream and sugar to a mixing bowl and using a whisk attachment,
  whip until soft peaks form.
• 13 Spread the whipped topping over the pie and top with chocolate shavings, if
  desired.

Nutrition Info