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Chocolate Almond Chiffon Pie




Source of Recipe


Internet


List of Ingredients




9-inch baked pie shell or cookie pie shell (we used the recipe below)
1/3 cup blanched, shredded, toasted and cooled almonds
1 envelope unflavored gelatin
1/4 cup cold water
2 squares (2 ounces) unsweetened chocolate
1/2 teaspoon almond extract
2/3 cup sugar
1/4 teaspoon salt
1/2 cup hot milk
1 teaspoon vanilla
1 pint heavy cream
1/2 teaspoon salt
3 tablespoons ground, blanched almonds
Whipped cream, for decoration



Recipe



Spread the bottom of a pie crust with the 1/3 cup almonds; set aside.

Place gelatin in the cold water for about 5 minutes, stirring occasionally.

Melt the chocolate in the top of a double boiler with the almond extract. Stir in sugar, salt and hot milk. Cook for 3 or 4 minutes, stirring constantly, until thoroughly blended. Add softened gelatin and stir until dissolved -- cool.

When the custard begins to thicken, add the vanilla and beat with an electric mixer until very light. Whip the cream with the salt. Fold the cream into the custard along with the 3 tablespoons blanched ground almonds. Pour filling into pie shell and chill. Decorate pie with whipped cream.

Crust:
1/2 cup unsalted butter, 1 stick
3 ounces semisweet chocolate, chopped
1 1/2 cups chocolate wafer cookie crumbs, about 7 ounces

Butter 9-inch pie dish. Stir butter and chocolate in heavy small saucepan over low heat until smooth. Mix in cookie crumbs. Press onto bottom and up sides of prepared dish. Chill until firm, about 30 minutes.