Serves: 8
Total Calories: 423
1. Chill small mixing bowl and beaters of electric mixer.
2. In medium saucepan combine sugar and gelatin. Stir in milk. Add chocolate. Cook and stir over medium heat until gelatin dissolves and chocolate melts.
3. Gradually stir about half of hot mixture into yolks. Return all to saucepan. Boil gently for 2 minutes. Remove from heat. Stir in vanilla and almond extract. Pour into medium bowl. Refrigerate about 30 minutes or until mixture thickens slightly.
4. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold into gelatin mixture. Refrigerate about 1 hour or until mixture mounds when spooned. Spoon in crust. Sprinkle with almonds. Refrigerate at least 6 hours or until set.
5. Garnish as desired. Store in refrigerator.
*NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Chocolate Almond Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
