Almond Fudge Brownie Pie
Servings 10 servings
Calories 549kcal
Ingredients
- 1 1/4 cups toasted sliced almonds divided
- 1 9 inch deep dish pie crust frozen, refrigerated or homemade
- 2 1/2 cups semi-sweet chocolate chips
- 1 1/2 Tbsp solid vegetable shortening or 2 Tbsp butter
- 3 Tbsp light corn syrup
- 2/3 cup all purpose flour
- 2 large eggs
- 6 Tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
- Spread almond slices on a baking sheet and toast for 6 minutes or until golden. Set aside to cool.
- If using a refrigerated pie crust allow it to come to room temperature before unrolling. Shape into the pie dish and crimp the edges using a fork. A frozen shell doesn't have to be thawed.
- Filling: Place a heat proof bowl over a pot of simmering water being careful not to let the water touch the bottom of the bowl. Melt the chocolate and shortening together then stir in the corn syrup. Remove from the heat.
- To the melted chocolate, add 2/3 cup of flour, 2 eggs, 6 Tbsp of cream, vanilla and almond extracts, and salt. Using a hand mixer beat on medium speed for around 2 minutes until fully combined.
- By hand, stir in one cup of toasted almond slices.
- Pour the filling into the pie crust and sprinkle the remaining 1/4 cup of sliced almonds on top. Bake for 35-38 minutes or until the edges are golden.
- Cool for 2 hours or serve warm with whipped cream or vanilla ice cream.
Nutrition
Serving: 1serving | Calories: 549kcal | Carbohydrates: 52g | Protein: 13g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 165mg | Potassium: 515mg | Fiber: 8g | Sugar: 23g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 5mg