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Chocolate Almond Marble Pie – Recipe of the Day

Chocolate Almond Marble Pie

Chocolate Almond Marble Pie is a parfait delight filled with a sweet creamy center that blends three favorite flavors – vanilla, chocolate, and almonds

INGREDIENTS

THE CRUST

  • 1 ½ cups crushed Nabisco™ Chocolate Wafers  (~25 wafers)
  • 6 tablespoons melted butter

THE FILLING

Chocolate/Almond Sauce

  • 6 tablespoons whole milk
  • ¼ cup almond paste
  • 2 ounces semi-sweet chocolate, melted and cooled

Vanilla Pudding

  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2¼ cups whole milk
  • 3 large egg yolks, lightly beaten
  • 3 tablespoons unsalted butter, cut into small pieces
  • 2 teaspoons vanilla extract
  • Whipped cream or chocolate curls for garnish

DIRECTIONS

Prepare the Crust

  1. Place the wafers in a heavy plastic bag, seal, and crush with a rolling pin.
  2. Place the crushed wafers in a mixing  bowl and stir in the melted butter – combine thoroughly.
  3. Scoop the crumb mixture into a 9” pie plate.
  4. Press the crumbs onto the bottom and sides of the plate until evenly distributed and well-packed.
  5. Chill for about an hour until firm.

  Prepare the Vanilla Pudding

  1. Place a mesh strainer over a 4-cup measuring cup or bowl with a spout and set aside.
  2. Place the sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated.
  3. Continue to whisk and slowly drizzle in 1/4 cup of the milk until smooth.
  4. Whisk in the egg yolks and remaining milk.
  5. Place the saucepan over medium heat and cook, whisking or stirring frequently – just until the pudding begins to bubble and thicken ~ about 5 to 6 minutes.
  6. Reduce the heat to medium low and switch to a heat-resistant rubber spatula or flat-edged wooden spoon.
  7. Stir constantly, scraping the bottom and sides of the pan often until the pudding forms ribbons when drizzled over the surface ~3 to 5 minutes.
  8. Remove from the heat.
  9. Add the butter and vanilla extract and stir until the butter is melted and mixture is completely blended.
  10. Pour the pudding through the prepared strainer and set aside to cool for 5 minutes while you prepare the chocolate/almond mixture.  (Be sure to gently stir the pudding at least twice as it cools.)

NOTE: You can substitute 1 package (4½ or 5 oz) regular vanilla pudding mix – and prepare according to package instructions

Prepare the Chocolate/Almond Sauce

  1. Melt the chocolate in the microwave and set aside to cool.
  2. Place the almond paste in a small mixing bowl and add 1 tablespoon of the milk at a time – beating with an electric hand-held mixer until smooth.
  3. Add the melted chocolate and beat until well-blended.

Assemble the Pie

  1. Spread 1 cup of the slightly cooled pudding over the bottom of the chilled crust.
  2. Using half of the chocolate/almond mixture, place dollops evenly on top of the pudding.
  3. Spread remaining pudding over the top and add another round of chocolate dollops on top.
  4. Use a thin spatula or table knife and gently swirl through the pie to create a marbled effect.
  5. Lightly press a piece of plastic wrap on top of the pie to prevent a skin from forming.
  6. Chill several hours – until firm.
  7. Serve with whipped cream and/or chocolate curls.



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