I’ll admit it, I never posted this recipe, and when I searched my computer and the stack of cookbooks from last year – still on the shelf awaiting dismissal, I couldn’t find it.
A google search turned up a list, scrolling through the options I saw epicurious.com was one of the choices. I have used their recipes on a number of occasions for dinners, desserts, and more, it seemed a likely choice, and as I read the recipe it sounded very familiar.
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 1/4 cups dark corn syrup
3/4 cup sugar
4 large eggs
2 teaspoons vanilla extract
3/4 teaspoon almond extract
Pinch of salt
3 cups sliced almonds, toasted
Single pie crust, uncooked
- Position rack in center of oven and preheat to 350°F. Prepare crust and line pie pan.
- Stir bittersweet chocolate and unsalted butter in large metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water.
- Mix in dark corn syrup and 3/4 cup sugar. Whisk in eggs, vanilla extract, almond extract and salt. Stir in toasted almonds.
- 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. Transfer pie to rack and cool slightly.
- Serve warm or at room temperature.
As I recall, we all ate this scorching hot.