• Ingredients: 13
  • Serves: 8

Chocolate-almond pie with >epi:recipelink id=”102545″/epi:recipelink<, chilled.

Ingredients

  • >epi:recipeLink id=”102545″/epi:recipeLink<, chilled

Flaky Pastry:

  • Egg wash made with 1 egg yolk and 2 tsps. water

For lemon filling

  • Accompaniment: blackberry compote

Accompaniment:

  • Mixed-Berry Compote

For peach topping

  • Equipment: a 9- to 9 1/2-inch round springform pan ; a handheld electric mixer

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Position rack in center of oven and preheat to 350°F. Stir bittersweet chocolate and unsalted butter in large metal bowl set over saucepan of simmering water until melted and smooth.

    For this step you will need

  2. Step 2 Remove bowl from over water. Mix in dark corn syrup and 3/4 cup sugar. Whisk in eggs, vanilla extract, almond extract and salt.

    For this step you will need

  3. Step 3 Pour filling into prepared crust. Bake pie until filling is set around edges but moves slightly in center when pie is gently shaken and crust is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour.

Nutrition information

Calories 3,358,271 Carbohydrates 371,673 g (123,891%)
Fat 186,660 g (287,169%) Protein 58,334 g (116,667%)
Saturated Fat 47,332 g (236,659%) Sodium 3,091,227 mg (128,801%)
Polyunsaturated Fat 24,417 g Fiber 10,836 g (43,345%)
Monounsaturated Fat 104,245 g Cholesterol 175,072 mg (58,357%)