Monday, March 31, 2014

Almond-Fudge Custard Pie

This was really good, I did make a few changes though so read my notes at the bottom before starting!  Happy Baking!

3/4 cup sugar
1/3 cup baking cocoa
1/8 teaspoon salt
3 eggs
1-1/2 cups half-and-half cream
3/4 teaspoon almond extract
1 pastry shell (9 inches), baked
Whipped cream
Toasted sliced almonds
In a small bowl, combine the sugar, cocoa and salt.
In another bowl, whisk the eggs, cream and extract just until combined.
Stir into dry ingredients until blended.
Carefully pour into pastry shell.
Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Garnish with whipped cream and almonds.
Store in the refrigerator.
Yield: 6-8 servings.

*Mine took closer to 50 minutes
*Make sure to cool for about an hour before cutting

Almond-Fudge Custard Pie Recipe

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