Chocolate Almond Cream Pie

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This Chocolate Almond Cream Pie sandwiches a rich, creamy chocolate filling between an almond crust and almond-flavored whipped cream!

If I am remembering correctly, traditional Chocolate Cream Pie was the first pie my mom taught me how to make.  A lot of the ingredients came out of boxes. We used chocolate pudding mix and even a powdered whipped cream that I’m not even sure still exists! Thinking about it now, I’m kind of surprised that my Italian mama, who made dinner from scratch regularly, resorted to boxed mixed for desserts. No one ever complained though – that pie was delicious!

With my recipe for this Chocolate Almond Cream Pie, there are no powdery mixes from a box. Everything is homemade and it’s almost just as easy – even the almond crust! While pre-made pie shells are just fine to use, if you prefer, the combination of chocolate and almond is what makes this pie really special. It’s not the same old chocolate cream pie – it’s amazing!

This recipe is also suitable for those following a gluten free diet, as the pie crust does not contain wheat flour.

How to Make Chocolate Almond Cream Pie

Prep!

Before you get started, be sure to have all your ingredients out and ready to go.

Create!

Preheat your oven to 350°F.

Add the almond flour, melted butter, sugar, and egg to a food processor and pulse until a ball forms.

Place the dough in a 8″ pie pan and press it even around the pan until the bottom and sides are covered.

Bake for 10-12 minutes, until the edges are just golden.

If you are using a pre-made pie shell, you can skip this part.

To make the filling, combine the sugar, cocoa powder, corn starch, and salt in a large saucepan (but do not turn on the stove top just yet!).

Whisk in the milk and heavy cream until well combined.

Turn the heat on to medium and whisk in the egg yolks.  Cook until bubbling and thickened, about 10 minutes. Mix in the butter and vanilla extract.

Pour the chocolate filling into the prepared pie crust, and cover with plastic wrap.  Be sure the plastic wrap is touching the filling to prevent a “skin” from forming.  Chill for 8 or more hours.

After the pie is chilled, prepare the whipped cream.  Add the heavy cream, sugar, and almond extract to a mixing bowl and using a whisk attachment, whip until soft peaks form.

Present!

Spread the whipped topping over the pie and top with additional almonds, if desired. You can also leave the whipped topping on the side for everyone to help themselves and/or add chocolate shavings!

Print

Chocolate Cream Pie on Almond Crust

This Chocolate Cream Pie sandwiches a rich, creamy chocolate filling between an almond crust and homemade whipped cream! This delicious pie is perfect for the holidays and naturally gluten free.

Course Dessert

Cuisine Gluten Free, Vegetarian

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 8 servings

Calories 632kcal

Author Lauren

Ingredients

Almond Crust

• 2 cups blanched almond flour * fine
• 2 tablespoons butter * melted
• 3 tablespoons granulated sugar
• 1 egg

Chocolate Filling

• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• pinch salt
• 2 cups milk
• 1 cup heavy cream
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Homemade Whipped Cream

• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

Almond Pie Crust

• Preheat your oven to 350°F. 
• Add the almond flour, melted butter, sugar, and egg to a food processor and pulse until a ball forms. 
• Place the dough in a 8″ pie pan and press it even around the pan until the bottom and sides are covered. 
• Bake for 14-16 minutes, until the edges are just golden.

Chocolate Filling

• Combine the sugar, cocoa powder, corn starch, and salt in a large saucepan (do not turn on the stove top just yet). 
• Whisk in the milk and heavy cream until well combined.
• Turn the heat on to medium and whisk in the egg yolks.
  
• Cook until bubbling and thickened, about 10 minutes then mix in the butter and vanilla extract.
• Pour the chocolate filling into the prepared pie crust, and cover with plastic wrap. Be sure the plastic wrap is touching the filling to prevent a “skin” from forming.
• Chill for 8 or more hours.

Homemade Whipped Cream

• After the pie is chilled, prepare the whipped cream.
• Add the heavy cream and sugar to a mixing bowl and using a whisk attachment, whip until soft peaks form.
• Spread the whipped topping over the pie and top with chocolate shavings, if desired.

Notes

Tips and Techniques for the Best Chocolate Cream Pie

• Use blanched, fine almond flour for the best results.
• Ensure that the plastic wrap is fully touching the top of the chocolate filling to prevent a “skin” from forming on top of the pie as it chills.
• Double the whipped cream part of the recipe if more than just a layer of whipped cream is desired.
• Store leftover Chocolate Cream Pie tightly covered in the refrigerator. Use within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 632kcal | Carbohydrates: 49g | Protein: 11g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 196mg | Sodium: 111mg | Potassium: 222mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1275IU | Vitamin C: 0.3mg | Calcium: 185mg | Iron: 2.1mg

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