You guys, it’s a little crazy that today’s Chocolate Chip Almond Pie brings us to number 30 of the 52 Pies Project. Thirty pies!!! No wonder my clothes don’t fit.
I’ve gotten better about getting them photographed and getting them out of my house, but sometimes, I take a bite of one of the pie slices, you know for quality control, and it’s soooo so good that half the pie ends up staying at my house. This means that only half a pie departs from my tightly gripped little fingers.
It’s a sad situation.
Also? It’s very hard to give away pies during the month of January. People are deeply involved in their New Year’s resolutions and here I come, with a pie in hand, trying to get them hop off the resolution band wagon with me. You’ll notice I didn’t do a pie a week in January for precisely that reason. I know my willpower and know that I can’t have a pie a week in my house.
I, did, however make an exception for Mardi Gras. Because, well, Mardi Gras.
I have also found that most people are willing to splurge for Mardi Gras!
Then, I made another exception with this Chocolate Chip Almond Pie. This week is my birthday week and while I still don’t need to be consuming an entire pie, I’m going to celebrate all week long. Starting with this pie.
This Chocolate Chip Almond Pie is a deviation from an old Southern pie recipe found in a little cookbook called Miss Daisy’s.
It’s a wonderfully easy, rich and delicious chocolately pie to appease your chocolate cravings. And….if you have leftover chocolate from Valentine’s Day, it’s a perfect use for melting down some of those chocolate bars rather than just consuming them one after one!
Chocolate Chip Almond Pie
Adapted from Miss Daisy’s Cookbook, published 1978.
- 3 XL Hershey's chocolate bars with almonds (3-4 pieces reserved for topping)
- 1/2 cup mini marshmallows
- 1/2 cup milk
- 1 cup heavy cream (whipped)
- 1/2 cup chocolate chips
- 1/4 slivered almonds (garnish)
- 1 baked graham cracker crust
- Melt the chocolate bars and marshmallows in milk in top of double boiler. Cool. Fold in the whipped cream and chocolate chips. Pour mixture into graham cracker crust. Sprinkle a small handful of chocolate chips onto the pie, garnish the top of the pie with the slivered almonds and a heap of roughly chopped hershey bar pieces. Refrigerate for at least 4 hours. Serve chilled.
The combination of the graham cracker crust combined with the creamy chocolately goodness reminds me a bit of a chocolate silk pie. So, so good!!
It’s a bit rich though, so consider serving alongside some ice cold milk, or with a scoop of ice cream.