Chocolate Almond Cream Pie Recipe

Name: Chocolate Almond Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1 1/4 cups chocolate cookie crumbs; 3 tablespoons unsalted butter, melted; 1 1/2 cups whole-milk ricotta cheese; 1 cup mascarpone cheese; 3/4 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 teaspoon pure almond extract; 1 cup finely ground toasted almonds; 3/4 cup finely ground semisweet chocolate; 1 1/2 cups heavy cream - See more at: http://www.cuisinart.com/blog/entry/2137.html#sthash.qa705ZgV.dpuf

Servings: persons

Ingredients
1 1/4 cups chocolate cookie crumbs
3 tablespoons unsalted butter, melted
1 1/2 cups whole-milk ricotta cheese
1 cup mascarpone cheese
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup finely ground toasted almonds
3/4 cup finely ground semisweet chocolate
1 1/2 cups heavy cream - See more at: http://www.cuisinart.com/blog/entry/2137.html#sthash.qa705ZgV.dpuf

1
Preheat oven to 350u00b0F. Combine cookie crumbs and melted butter until well blended. Press firmly into bottom and sides of 9-inch deep dish pie pan. Place in oven and bake for 10 minutes - until crust is set. Cool completely before filling.
2
Place ricotta and mascarpone cheeses in your stand mixer. Insert the chef's whisk. Turn to speed 6 and whip for 30 to 40 seconds. With the stand mixer running, add granulated sugar and both extracts. Continue to whip for 1 minute. Scrape bottom and sides of mixing bowl. Turn back to speed 6 and whip for 1 minute. With the stand mixer running, add ground almonds and ground chocolate, 1/4 cup at a time, mixing for 20 seconds after each addition. Scrape bottom and sides of mixing bowl. Turn to speed 8 and gradually add heavy cream; whip for 1 minute. Scrape bottom and sides of bowl. Increase to speed 12 and whip for 2 minutes, until evenly thickened and increased in volume. Gently transfer whipped mixture to cooled crust.
3
Cover and refrigerate for 8 hours or longer before serving. Serve chilled. For an even more outrageous touch, finish with shaved chocolate.
4
- See more at: http://www.cuisinart.com/blog/entry/2137.html#sthash.qa705ZgV.dpuf

1672

kcal

Calories

117

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Ingredients, 1 1/4 cups chocolate cookie crumbs, 3 tablespoons unsalted butter, melted, 1 1/2 cups whole-milk ricotta cheese, and more.

Yes, Chocolate Almond Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Almond Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions