Almond Fudge Custard Pie Recipes

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ALMOND-FUDGE CUSTARD PIE



Almond-Fudge Custard Pie image

Rich chocolate and a hint of almond team up in this creamy pie from field editor Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 9

3/4 cup sugar
1/3 cup baking cocoa
1/8 teaspoon salt
3 large 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

Steps:

  • 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 in the center comes out clean. Cool on a wire rack. , Garnish with whipped cream and almonds. Store in the refrigerator.

Nutrition Facts : Calories 293 calories, Fat 14g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 183mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.

ANNA'S CUSTARD PIE



Anna's Custard Pie image

This was my German grandmother's recipe.

Provided by Anna's Custard Pie

Categories     Desserts     Pies

Time 50m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie crust
2 cups milk
1 tablespoon all-purpose flour
½ cup white sugar
1 teaspoon vanilla extract
4 eggs, beaten
1 pinch ground nutmeg

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
  • In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg.
  • Bake in the preheated oven until custard is set, about 35 minutes.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 26.7 g, Cholesterol 97.9 mg, Fat 11.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 3.4 g, Sodium 177 mg, Sugar 15.7 g

ALMOND FUDGE CUSTARD PIE



Almond Fudge Custard Pie image

Make and share this Almond Fudge Custard Pie recipe from Food.com.

Provided by Courtly

Categories     Pie

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

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 (9 inch) pastry shells, baked
whipped cream
toasted sliced almonds

Steps:

  • In a bowl, combine the sugar, cocoa and salt. In another bowl, beat 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.

Nutrition Facts : Calories 382.7, Fat 20.5, SaturatedFat 8.1, Cholesterol 128.1, Sodium 271.9, Carbohydrate 44.7, Fiber 2.1, Sugar 25.5, Protein 7.8

MOCHA-ALMOND FUDGE PIE



Mocha-Almond Fudge Pie image

Provided by Molly McCarty

Categories     Food Processor     Chocolate     Dessert     Bake     Freeze/Chill     Kid-Friendly     Fall     Bon Appétit     Washington     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 6

1 9-ounce box chocolate wafer cookies
7 tablespoons butter, melted
3/4 cup purchased butterscotch caramel sauce
1/2 gallon mocha almond fudge ice cream, slightly softened
1 16-ounce jar hot fudge topping, slightly warmed
1 cup chopped chocolate-covered English toffee (such as Almond Roca or Heath bars; about 5 ounces)

Steps:

  • Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
  • Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
  • Let pie stand at room temperature 15 minutes. Cut into wedges and serve.

GRANDMA'S FUDGE PIE



Grandma's Fudge Pie image

Grandma Rosemary Ochs' fudge pie.

Provided by Krisyaden

Categories     Chocolate Pie

Time 30m

Yield 8

Number Of Ingredients 7

½ cup unsalted butter
3 (1 ounce) squares unsweetened chocolate
1 ½ cups white sugar
4 large eggs
3 tablespoons light corn syrup (such as Karo®)
1 teaspoon vanilla extract
1 (9 inch) ready-to-use refrigerated pie crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter and chocolate in a pan over low heat.
  • Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
  • Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
  • Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 54.6 g, Cholesterol 123.5 mg, Fat 24.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 12.2 g, Sodium 146.1 mg

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