Chocolate Almond Pie

Ingredients

• Enough dough for a 24 cm (9½-inch) pie platepie crust dough
• 300 g (2 cups; approximately 340 g or 12 oz)whole roasted almonds
• 57 g (2 oz; about 80 ml or ⅓ cup chopped)semisweet or bittersweet chocolate, at least 60% cocoa
• 57 g (2 oz; about 80 ml or ⅓ cup chopped)unsweetened chocolate
• 43 g (3 tablespoons)salted or unsalted butter
• 160 g (¾ cup)dark or light brown sugar
• 104 g (⅓ cup)light or dark corn syrup
• 111 g (⅓ cup)honey
• 3 largeeggs
• 10 ml (2 teaspoons)pure vanilla extract
• 45 ml (3 tablespoons)bourbon, rum or whisky
• 7.5 ml (1½ teaspoons) table salt, or 10 ml (2 teaspoons) kosher saltsalt
• 10.5 g (1 tablespoon)unsweetened cocoa powder
• About 30 g (¼ cup)icing sugar, for dusting
• As neededflour, for rolling

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Roll the pastry

   Take the pastry dough from the fridge and roll it on a lightly floured surface into a 33 cm (13-inch) circle. Run a large spatula or dough scraper underneath as you work to prevent sticking, adding more flour if needed.

3. 3

   Line the pie plate

   Fold the pastry in half and then in half again to make a triangle. Set it in the pie plate with the triangle’s point at the centre, then unfold it and gently press it into the plate, snugly into the corners.

4. 4

   Crimp the edges

   Trim the excess pastry with kitchen scissors, leaving about 2.5 cm (1 inch) overhanging. Fold the overhang under itself to make a raised rim. Working around the plate, use the index finger of your inside hand to push the pastry between the thumb and index finger of your outside hand, forming a U or V-shaped crimp.

5. 5

   Chill the crust

   Loosely cover the pastry shell with cling film and refrigerate it while you prepare the filling.

6. 6

   Melt the chocolate

   Put both chocolates and the butter in a microwave-safe bowl. Heat at half power for 2–4 minutes, stirring every minute, until melted; alternatively, melt them in a small saucepan over low heat, stirring constantly. Leave the mixture to cool to room temperature.

7. 7

   Prepare the almonds

   Use the almonds whole or chop them to your preferred size.

8. 8

   Beat the filling

   Put the melted chocolate and butter, brown sugar, corn syrup, honey, eggs, vanilla, bourbon, salt and cocoa powder in a bowl. Beat with an electric mixer for 2–3 minutes, until aerated and lighter in colour, like milk chocolate.

9. 9

   Fill and bake

   Stir the almonds into the mixture and pour it into the chilled pastry shell. Set the pie on a baking sheet to catch any filling that bubbles over, then bake for 40–50 minutes. It is ready when set, with small cracks around the edges; a gentle shake should leave the centre wobbling slightly, like jelly. If the centre sloshes like liquid, bake it for longer.

10. 10

    Cool and serve

    Transfer the pie to a wire rack and let it cool completely. Dust the top with icing sugar before serving.

What is chocolate almond pie?

This is an American-style baked pie: a pastry shell holds a sweet, set filling, here made with chocolate, syrup, honey, eggs and roasted almonds. Its approach is reminiscent of nut pies, but the chocolate gives the filling a deeper, fudgier character.

The combination of two chocolates balances semisweet or bittersweet notes with unsweetened chocolate, while bourbon adds a subtle aromatic edge. Roasted almonds bring crunch to contrast with the soft centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 613 calories, 13g protein, 62g carbs, 37g fat.

The pastry, brown sugar, corn syrup and honey provide much of the carbohydrate, while the chocolate, butter and almonds contribute most of the fat. Eggs and almonds also supply protein. Pair a slice with fresh fruit, or serve it after a meal that includes vegetables and a savoury protein source.

The pastry shell

Chilled dough: keeping the lined shell cold while you make the filling helps it stay firm as it goes into the oven. Press it gently into the corners rather than stretching it, which can make the pastry shrink as it bakes.

Raised rim: leave about 2.5 cm of overhang before folding and crimping. This creates a sturdy edge to contain the filling.

Melting the chocolate

Gentle heat: use half power in the microwave and stir every minute, or melt the chocolate and butter over low heat while stirring. The mixture should be smooth, not scorched.

Cool before mixing: let the melted mixture reach room temperature before adding the eggs. This helps it blend into the filling without cooking them prematurely.

Getting the filling right

Aeration: beat the filling for 2–3 minutes, until it has lightened to a milk-chocolate colour. This is the visual cue given for the mixture before the almonds are stirred in.

Almond pieces: leave the almonds whole for larger bites, or chop them to distribute smaller crunchy pieces through the filling. Either way, fold them in after beating.

How to judge when it is baked

Edges: small cracks around the edge and a set appearance signal that the pie is close to done. Check the centre with a very gentle shake of the plate.

Centre: a slight wobble, similar to jelly, is the target; a liquid slosh means it needs more time. The pie will cool completely on a wire rack before it is dusted and served.

Serving the pie

Let the pie cool fully so the filling has time to settle before slicing. Add the icing sugar just before serving for a light finish.

Serve modest slices on their own, or alongside fresh berries or a spoonful of lightly whipped cream. A less sweet accompaniment helps balance the rich chocolate filling.

Recipe notes & tips

• Chill the lined pastry shell while you prepare the filling so it stays firm.
• Use a spatula under the dough as you roll to check that it is not sticking.
• Stir the chocolate regularly as it melts to help it heat evenly.
• Cool the melted chocolate and butter to room temperature before beating the filling.
• Set the pie plate on a baking sheet to catch any filling that bubbles over.
• Wait until the pie is completely cool before slicing.

Variations

• Use rum: swap it for the bourbon for a different warm, aromatic note.
• Choose whisky: use another kind of whisky in place of the bourbon.
• Keep the almonds whole: leave them unchopped for larger crunchy pieces.
• Chop the almonds finely: use smaller pieces for crunch throughout each slice.
• Change the chocolate: choose semisweet or bittersweet chocolate for the first chocolate portion, keeping it at least 60% cocoa.

Common mistakes to avoid

• Stretching the pastry: press it gently into the plate instead, so it fits without being pulled.
• Sticking dough: run a spatula underneath as you roll and add a little flour if needed.
• Overheating chocolate: use half power and stir every minute, or melt it over low heat.
• Adding hot chocolate: let the melted mixture cool to room temperature before mixing it with the eggs.
• Underbaking the centre: bake longer if it sloshes like liquid when the plate is gently shaken.
• Cutting too soon: cool the pie completely on a wire rack before serving.

How to store

Cover and refrigerate leftover pie, and eat within 3–4 days. Serve it chilled or let a slice come towards room temperature; to warm a slice, heat it gently in a low oven until just warmed through.

Frequently asked questions