chocolate almond chess pie


Doesn’t it look delicious? This, my friends, is chocolate almond chess pie.

If we’re being honest, I must tell you that my ideal dessert rests somewhere in the chocolately-fudgey-thick-and-gooey region. I love things that are rich and sweet and substantial, and that are preferably full of chocolate. I want a dessert that is full-bodied, not some whipped flaky Splenda- filled nonsense. And this pie fits that description perfectly. There is no messing around with the chocolate almond chess pie. It is thick and rich and perfect with a teeny crust of crystallized sugar right on the top. It’s yummy warm or cold, and in my opinion, is best served with a large glass of milk. Yes, it’s that type of pie.

As far as desserts go, this one is pretty simple. Gather your ingredients…

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…and then mix them all together, little by little.

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Isn’t it luscious? When everything is blended in, just pour it into the pie crust and stick it in the oven. Bake it for 40 minutes, and then, listen now: turn off the oven and leave the pie in there while it cools down. That extra time will continue to cook the middle without burning the edges, which leaves it fudgey all the way through.

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Garnish it as you so desire. Personally, I have a deep love for almonds, and so I took the happy opportunity to toss a few on the top.

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It’s okay, go ahead and have a piece. Or two. I hope that you love it as much as I do.


Chocolate Almond Chess Pie

(adapted from this lady)


1 graham cracker pie crust
1 stick unsalted butter
1 oz unsweetened chocolate
1/4 tsp salt
1 c sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1 tsp almond extract
almonds, to taste
1. Melt the butter and chocolate together.
2. Whisk in the eggs, vanilla, and almond extract, then add the sugar and salt.
3. Pour the filling into the crust and bake at 325*F for 40 minutes.
4. Turn off the oven and let the pie sit while it cools. The top of the pie will flatten and crack… that’s okay!
5. Top with almonds and whip cream.

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