Wednesday, April 15, 2009

Almond Chocolate Pie


This pie is rich, smooth, and especially scrumptious! I served this pie, along with Strawberry Rhubarb Pie (see an earlier post) for a graduation party. The recipe is from my mother-in-law, Jean.

Jean's Chocolate Pie
Makes one 9-inch pie

6 small chocolate almond bars, or 6.3 ounces of chocolate, plus some whole almonds
16 large marshmallows
1/2 cup milk
1 cup heavy cream
A 9-inch pie crust, baked and cooled

Heat the chocolate, marshmallows, and milk in a double-boiler until the chocolate and marshmallows are melted. Mix in the almonds, if separate. Cool thoroughly.

When the chocolate mixture is completely cool, beat the heavy cream until stiff and fold into the chocolate mixture. Gently spoon into the pie crust. Refrigerate. Serve in thin slivers.
 

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