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Chocolate Almond Silk Pie


CRUST:
1 c. flour
1/4 c. finely chopped toasted almonds
6 tablespoon butter
3 tablespoon confectioners' sugar
1/4 tsp. vanilla

FILLING:
1 c. sugar
3/4 c. softened butter
3 sq. (1 oz. each) unsweetened chocolate, melted and cooled
1/4-1/2 tsp. almond extract or
2-3 tablespoon almond-flavored liqueur
3 eggs
Sweetened whipped cream
Toasted sliced almonds

Combine all crust ingredients and blend with mixer on low speed until well mixed, 2-3 minutes. Press on bottom and sides of 9 inch pie pan; bake at 400 degrees for 8-10 minutes.

Cool. To make filling, combine sugar and butter in small mixer bowl; beat at medium speed until light and fluffy. Add chocolate and almond extract-liqueur; beat until well mixed. Add eggs one at a time, beating 2 minutes after each addition.

Spoon filling into cooled crust; refrigerate until firm, 3-4 hours.

Garnish with whipped cream and sliced almonds. Keep refrigerated.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.