Mocha Almond Fudge Cream Pie
A chocolate cream pie that's just so extra! Whip up this Mocha Almond Fudge Cream Pie with flavorful layers rich coffee, decadent chocolate and toasty almonds.
Servings 8 servings
Calories 522kcal
Ingredients
Salted Chocolate Almond Pie Crust
- ¾ cup all purpose flour
- ½ cup almond flour
- ⅓ cup granulated sugar
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 4 large egg yolks
- 6 tablespoons butter cold, unsalted
Chocolate Fudge Pudding
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¾ teaspoons salt
- 2 ½ cups whole milk
- ⅔ cup chocolate chips
- 4 large egg yolks
- 1 teaspoons espresso powder
Espresso Whipped Cream
- ¾ cup heavy whipping cream cold
- 2 tablespoons granulated sugar
- 1 teaspoon espresso powder
Instructions
Salted Chocolate Almond Crust
- By hand in a large bowl, or with a food processor, combine flour, almond flour, cocoa, sugar and salt and cut in cold butter until the mixture resembles coarse meal. Add egg yolks and stir until dough begins to come together. Turn out onto a piece of plastic wrap, wrap and shape into a disc. Refrigerate at least 1 hour and up to 2 days.
- Preheat oven to 350 degrees Fahrenheit. Roll out dough into a about a 13" round and place into 9" pie plate. Trim dough leaving it flush with the rim, decorate crust as desired and pierce bottom of shell all over with a fork. Refrigerate until firm, about 30 minutes.
- Line shell with parchment paper, covering the edges and fill with pie weights. Bake for 20 minutes before removing weights and parchment. Continue baking until crust is slightly darker and dried out, 10-15 minutes longer. Remove and let cool. Meanwhile, prepare Chocolate Fudge Pudding.
Chocolate Fudge Pudding
- Over medium high heat in a large saucepan combine milk and chocolate chips, stirring occasionally, until chocolate melts. In a medium bowl, whisk sugar, cornstarch and salt. When chocolate is completely melted vigorously whisk 1 cup of the hot milk mixture into the sugar mixture until smooth. Then pour it all back into the saucepan, while whisking, and cook over medium, stirring constantly, just until bubbly and thick, 4 to 5 minutes.
- Meanwhile, whisk egg yolks in a medium bowl until lighter in color and ribbons pool down from the whisk. While constantly whisking slowly pour the hot milk / chocolate mixture into the eggs and immediately return it all to the saucepan. Stirring constantly, cook over medium heat just until it begins to bubble, 1 to 2 minutes. Pour through a fine mesh sieve into a large bowl and let cool, about 10 minutes. Whisk slightly and pour into chilled chocolate crust. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming and refrigerate until set, 4 hours or up to 1 day. When ready to serve prepare Espresso Whipped Cream.
Espresso Whipped Cream
- Beat cold heavy whipping cream until soft peaks form then add sugar and espresso powder and continue whipping until stiff peaks form. Spread over pie and garnish and serve or refrigerate up to 2 hours. Chocolate shavings, slivered almonds, coffee beans and fudge drizzle are all great garnishes.
Notes
If using a food processor, throw a few coffee beans in the crust for extra coffee kick.
Nutrition
Calories: 522kcal | Carbohydrates: 53g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 247mg | Sodium: 499mg | Potassium: 176mg | Fiber: 1g | Sugar: 37g | Vitamin A: 995IU | Vitamin C: 0.2mg | Calcium: 161mg | Iron: 1.7mg