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Preheat oven to 350?. Combine cookie crumbs and butter. This can be done in a food processor. Press onto bottom and sides of a 9 inch pie pan. Bake for 7 to 8 minutes, until set. Cool. Filling 3/4 cup unsalted butter, at room temperature 1 cup firmly packed light brown sugar 1 teaspoon vanilla extract 3 ounces unsweetened baking chocolate, melted and cooled 4 eggs 3 ounces Praline Almonds, crushed (see below) 1 cup whipping cream, whipped and sweetened to taste 8 whole praline almonds for decoration Cream butter, brown sugar and vanilla until light and fluffy. Beat in melted chocolate. Beat in eggs 1 at a time, beating 2 minutes after each addition, and scraping bowl often. The texture of the filling must be perfectly smooth and velvety. Stir in crushed almonds, pour into pie crust and chill. Ice all over with whipped cream and decorate with whole almonds. Serves 8. PRALINE ALMONDS 2 1/2 cups sugar 1/2 cup water 2 cups pecans or almonds Oil a baking sheet. Combine sugar and water in a heavy saucepan and stir until all sugar is moistened. Stir in nuts. Cook over high heat until all the water is cooked out, sugar is powdery and nuts are dry. Remove from heat to stir if necessary. When mixture is dry, cook, stirring constantly, until sugar melts and coats nuts. Sugar should be caramel colored but not liquid. DO NOT TOUCH-hot caramel is dangerous. When cool enough to handle, break apart into individual pieces. Eat whole, or crush in a food processor or blender. NOTE: Gottliebs uses pareve chocolate meal for their crust. Nabisco Famous Chocolate Wafers work best for home use, but they are definitely not kosher. If thats a concern, look for any plain chocolate cookies which are acceptable-Oreos will not do! Recipe by: From Gottliebs Bakery 100 Years of Recipes Cookbook Posted to Bakery-Shoppe Digest V1 #190 by C4
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