Almond Butter Pie With Chocolate Saltine Toffee Crust Recipes

PEANUT BUTTER PIE WITH CHOCOLATE CRUST

Steps:

• Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan. Bake in a preheated 350 degree oven for 10 minutes to toast slightly. As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside. It should melt in, then set up later.
• Peanut Butter Filling: Using mixer with a paddle attachment, cream together the cream cheese, peanut butter, milk and powdered sugar until light and fluffy, about 1 1/2 minutes. Fold the whipped cream into the peanut butter mixture and pour it into the pie shell. Freeze for 4 to 5 hours. Two hours before serving place pie in the refrigerator. Shave chocolate over the top just before serving.

CHOCOLATE-ALMOND PIE

Steps:

• Position rack in center of oven and preheat to 350°F. Stir bittersweet chocolate and unsalted butter in large metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water. Mix in dark corn syrup and 3/4 cup sugar. Whisk in eggs, vanilla extract, almond extract and salt. Stir in toasted almonds.
• Pour filling into prepared crust. Bake pie until filling is set around edges but moves slightly in center when pie is gently shaken and crust is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
• Serve warm or at room temperature.

VEGAN GLUTEN-FREE ALMOND PIE CRUST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.
• Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms.
• Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.
• Bake in the preheated oven until golden, about 15 minutes.

CHOCOLATE ALMOND PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Fill with almonds and chocolate chips. In a large bowl, whisk the eggs, brown sugar, corn syrup, butter, cinnamon, extracts and salt. Pour into pastry., Bake at 350° for 45-55 minutes or until set. Cool on a wire rack. Garnish with whipped cream and grated chocolate if desired. Refrigerate leftovers.

CHOCOLATE-ALMOND SALTINE TOFFEE

Steps:

• Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
• Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
• In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
• Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
• Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

CHOCOLATE ALMOND SILK PIE

Steps:

• In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

CHOCOLATE ALMOND PIE

Steps:

• Crust:.
• Blend crumbs into melted butter with sugar.
• Pat into bottom and partly up the sides of a 9" pie plate.
• Bake for 10 minutes at 350 degrees.
• Set aside until cooled.
• Filling:.
• Melt chocolate in a double boiler.
• Blend in coffee and brandy.
• Remove from heat.
• In bowl of food processor, blend butter and sugar until fluffy.
• Add eggs, one at a time; then add the melted chocolate mixture and ground almonds.
• Process until blended.
• Pour filling into prepared shell.
• Chill several hours before serving.
• Garnish with mounds of whipped cream, sprinkle with grated chocolate.
• Note: chilling time not included in prep/bake time.