Chocolate Almond Pie Ala Paula Deen Recipes

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PAULA DEEN'S CHOCOLATE ALMOND PIE



Paula Deen's Chocolate Almond Pie image

Hubby and I watched Paula Deen make this yummy pie, and he just HAD to have some. It is well worth the effort.....and it's relatively quick and easy. Time to make includes time to allow chocolate to cool.

Provided by Lightly Toasted

Categories     Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

16 -20 large marshmallows
6 ounces chocolate bars with almonds (Paula reccomends Hershey....but I prefer Trader Joes)
1/2 cup milk
1 cup heavy cream (or 1 regular container Cool Whip)
1 teaspoon vanilla
1 (8 inch) prepared graham cracker crusts

Steps:

  • Melt marshmallows and candy bars in milk in a double boiler.
  • Remove from heat and allow to cool, and add vanilla.
  • If using whipped cream, whip until set.
  • Combine whipped cream/Cool Whip thoroughly, and pour into prepared crust and chill.
  • Delicious with a dollop or whipped cream.

Nutrition Facts : Calories 534.9, Fat 34, SaturatedFat 16.2, Cholesterol 62.6, Sodium 263.1, Carbohydrate 55.5, Fiber 2.3, Sugar 36.9, Protein 5.8

CHOCOLATE ALMOND PIE



Chocolate Almond Pie image

A pie with chocolate, almond and marshmallows.

Provided by Paula Deen

Categories     baking     entertaining     holiday     sweets

Time 5m

Yield 6 to 8

Number Of Ingredients 6

1 (8 inch) graham cracker crust
4 (1 1/2 oz) bars chocolate bars with almonds
1 teaspoon vanilla
1 cup heavy cream
1/2 cup milk
16 to 20 large marshmallows

Steps:

  • Melt marshmallows, candy bars and milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mixture. Add vanilla. Pour into prepared crust and chill. Good as-is, or topped with whipped cream.

CHOCOLATE ALMOND PIE ALA PAULA DEEN



Chocolate Almond Pie Ala Paula Deen image

Make and share this Chocolate Almond Pie Ala Paula Deen recipe from Food.com.

Provided by Kerena

Categories     Pie

Time 4h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

16 marshmallows
4 (1 1/2 ounce) milk chocolate candy bars with almonds, broken into pieces
1/2 cup milk
2 1/2 cups heavy cream
1 (9 inch) Oreo cookie pie crusts
2 tablespoons confectioners' sugar
1/4 teaspoon almond extract
chocolate curls (optional)

Steps:

  • In a large heatproof bowl set over pot of simmering water, combine marshmallows, candy bars and milk; cook, stirring until melted. Remove from heat; cool.
  • Beat 1 cup cream until soft peaks form; fold into chocolate-marshmallow mix. Pour into pie crust. Refrigerate at least 4 hours or overnight. Just before serving beat remaininng 1 1/2 c cream, sugar and almond extract until stiff peaks form. Spread over pie. If desired, garnish with chocolate curls.

Nutrition Facts : Calories 571.9, Fat 44.1, SaturatedFat 23, Cholesterol 108.3, Sodium 250, Carbohydrate 42.6, Fiber 1.8, Sugar 25.6, Protein 5.6

CHOCOLATE ALMOND PIE



Chocolate Almond Pie image

A very rich, no-bake pie. Easily prepared in a food processor. It is best to make this pie several hours in advance, I prefer to chill it overnight. Add the whipped cream and garnish just before serving.

Provided by Elly in Canada

Categories     Dessert

Time 30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 teaspoon sugar
2 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee powder
1 tablespoon brandy
1 cup unsalted butter, at room temperature
2/3 cup white sugar (for a bitter sweet taste, add more if you prefer a sweeter filling)
2 eggs
3/4 cup ground almonds
whipped cream, to garnish
grated chocolate, to garnish

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.

Nutrition Facts : Calories 732.9, Fat 60.8, SaturatedFat 33.5, Cholesterol 192.5, Sodium 159.2, Carbohydrate 44.6, Fiber 3.6, Sugar 30.3, Protein 7.8

CHOCOLATE ALMOND PIE



Chocolate Almond Pie image

Almonds replace pecans for a sweet and satisfying pie. The inclusion of chocolate chips makes it hard to eat just a single slice!-Rosemarie Weleski, Natrona Hts., Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1 cup unblanched almonds, coarsely chopped and toasted
1/2 cup semisweet chocolate chips
3 eggs, beaten
1 cup packed brown sugar
1 cup corn syrup
2 tablespoons butter, melted
3/4 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Whipped cream and grated chocolate, optional

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.

Nutrition Facts :

CHOCOLATE ALMOND CANDY BAR PIE



Chocolate Almond Candy Bar Pie image

Make and share this Chocolate Almond Candy Bar Pie recipe from Food.com.

Provided by HeatherFeather

Categories     Pie

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

20 large marshmallows
4 (1 1/2 ounce) milk chocolate candy bars with almonds (such as Hershey's)
1/2 cup milk
1 cup heavy cream
1 teaspoon vanilla
1 (8 inch) prepared graham cracker crusts
sweetened whipped cream, to garnish (or use homemade)
chocolate shavings, to garnish

Steps:

  • Melt marshmallows together with milk and broken up chocolate bars in a the top of a double boiler set over simmering water, stirring constantly.
  • Once smooth, remove from heat and let cool.
  • Whip cream until stiff peaks form, then fold gently into the cooled chocolate mixture.
  • Stir in vanilla.
  • Spread into pie shell and chill.
  • Serve topped with mounds of sweetened whipped cream and garnish with shaved chocolate, if desired.

PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3.9/5)



Paula Deen's Rich Chocolate Meringue Pie Recipe - (3.9/5) image

Provided by kshepherd322

Number Of Ingredients 14

MILE HIGH MERINGUE:
1/2 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1 1/4 cups sugar
2 1/2 cups whole milk
4 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9-inch) prepared pie crust, baked
5 egg whites, room temperature
1/2 teaspoon cream of tartar
10 tablespoons sugar
1 teaspoon clear or regular vanilla extract
Unsweetened cocoa powder, if desired

Steps:

  • Preheat oven to 325°F. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue (recipe below) over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator. MILE-HIGH MERINGUE: Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in.

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