Ingredients
2/3 cup all-purpose flour1/4 cup butter, softened3 tablespoons finely chopped almonds, toasted2 tablespoons confectioners’ sugar1/8 teaspoon vanilla extractFILLING:3/4 cup sugar3 large eggs3 ounces unsweetened chocolate, coarsely chopped1/8 teaspoon almond extract1/2 cup butter, softenedSweetened whipped cream and toasted sliced almonds, optional
Preparation
In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the side of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack.
For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally.
In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
