Chocolate Almond Custard Pie

Chocolate.... Custard.... Pie.
Need I say more? Of course! I talk too much to stop there. hehe

I ran into a problem recently. I went to the store more often than usual and ended up buying eggs each time I went, forgetting that I had plenty. Oops! I now have 4 dozen eggs that need a purpose in life. So while googling "recipes that require eggs" I came across this custard pie. Even if I screwed it up I knew it would still taste good. How could I go wrong? Plus, I seriously need to work on my pie crusts. They taste great, but the look is a little.... eh.

Anyway, the pie is delicious. It's chocolate, sugar, pastry, and whipped cream. Like I said, can't go wrong. Plus, if your tiny toddler is standing next to you while you're making the whipped cream and you give her the whisk to lick, she'll be forever grateful. :) Keep in mind that the cute tiny toddler wasn't cute earlier and was caught scooping the filling out of the pie and eating it while it was trying to cool....

The one thing I did notice, and I'm not familiar with chocolate custard pie, is that it separated a tiny bit. It formed almost a thin brownie layer on top and a chocolate custard layer below. I loved it that way but I'm not sure if that's normal. I didn't mix it very well before I poured it into the crust so maybe that's why it separated a tiny bit. Or maybe that's how it should be. I personally like the separation.

Dry ingredients

Mix it better than I did

The separation I mentioned

Chocolate Almond Custard Pie
Serving Size = 6 - 8 (one 9-inch pie)
Original Recipe

• 3/4 cup sugar
• 1/3 cup baking cocoa, unsweetened
• 1/8 teaspoon salt
• 3 eggs
• 1 1/2 cups half and half cream
• 3/4 teaspoon almond extract
• 1 baked pie crust, 9 inches (click here for recipe, I would add 2 tablespoons of sugar to the crust recipe)
• Whipped cream (click here for the recipe)
• Almond slices for garnish, optional (I forgot them)

1. Preheat oven to 350F.
2. In a bowl, mix together the sugar, cocoa, and salt. In another bowl, whisk the eggs, cream, and extract until combined.
3. Mix the two together until combined and pour into the cooled pie crust.
4. Bake for 35 minutes or longer (mine took longer). When you insert a knife, it should come out clean. Let cool to room temperature and then cool in the fridge. Serve with whipped cream and almonds (slivered is fine).

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