Chocolate Almond Silk Pie
American Southerners adore rich desserts—and this decadent silk pie is certainly that. Do buy premium semi-sweet or bittersweet chocolate as it makes a huge difference and large grocery store bars are a terrific buy. If you prefer not to use raw eggs in this unbaked treat, purchase the egg mixture of yolks and whites sold in small milk-style cartons as the contents are pasteurized.
- ½ cup (125 mL) toasted almond slices or slivers
- 1 ½ cups (375 mL) chocolate baking crumbs
- ¼ cup (50 mL) melted unsalted butter
- 1 cup (250 mL) whipping cream
- 8 oz (250 g) semisweet or bittersweet chocolate
- ⅓ cup (75 mL) unsalted butter
- ¼ to ⅓ cup (50 to 75 mL) granulated sugar
- 2 eggs or ⅓ cup (75 mL) pasteurized eggs
- 1 tsp (5 mL) pure vanilla extract
- ½ cup (125 mL) toasted sliced or slivered almonds
- ½ pint (275 mL) fresh raspberries (optional)
1. Make crust. Coarsely chop almonds, stir in crumbs and butter until moistened. Line bottom of a 9-inch (23-cm) removable-bottom tart pan with a round of parchment or waxed paper. Press crumbs into bottom and up sides fully to very top. Chill, uncovered, while making filling.
2. Make filling. Heat cream in a heavy small pan over medium-low heat for 8 minutes, or until very hot, but not boiling. Cut chocolate into small chunks; there will be about 1½ cups (375 mL). Remove cream from heat; stir in chocolate until melted and mixture is smooth and glossy.
3. Meanwhile, using a mixer, briefly beat butter with sugar (use greater amount with bittersweet chocolate) until just combined. Quickly beat in eggs; mixture is lumpy. Slowly beat in warm chocolate mixture; then vanilla. Do not whip.
4. When mixture is smooth, pour into chilled shell. Leaving uncovered, refrigerate 3 hours. Decoratively place almonds around outer 2 inches (5 cm) of pie; lightly cover with waxed paper or plastic until needed. Refrigerated pie keeps well for 2 days. Serve cold, garnished with fresh raspberries or offer a small glass of raspberry wine.