| Total: | 2 hr 45 min |
| Prep: | 2 hr 30 min |
| Cook: | 15 min |
| Yield: | 8-10 servings |
Ingredients
- 1 cup slivered almonds
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 4 to 6 ounces bittersweet chocolate, chopped
- 7 ounces semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 2 1/4 cups heavy cream, cold
- 1/3 cup confectioners’ sugar
- 1/2 teaspoon cinnamon
- 3/4 teaspoon vanilla extract
- Semisweet chocolate, grated or shaved chopped into curls, for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Turn the oven down to 275 degrees. Butter the bottom and sides (not the lip) of a 9-inch glass pie plate.
- Place the egg whites in a bowl of an electric mixer and set over a pan of hot tap water until slightly warmed. Then whisk the warm egg whites until soft peaks form. Whisk in the cream of tartar and then add the granulated sugar in a slow, steady, stream, whisking continuously. Continue whisking until stiff and glossy, 15 to 20 minutes longer. Make a pie shell with the meringue by smoothing it over the bottom and sides of the buttered pie plate. Bake until slightly crisp and dry, 15 minutes. Cool on a rack.
- Combine the two chocolates in a bowl over simmering water, and stir occasionally until melted. Let cool to room temperature. Combine the heavy cream, confectioners’ sugar, cinnamon and vanilla in a mixing bowl. Beat at medium speed until very soft peaks form, 2 to 3 minutes. Stir one third of the cream into the melted chocolates to lighten. Then add that mixture to the whipped cream and fold in until completely incorporated. Scatter half of the toasted almonds over the cooked meringue shell. Top with the chocolate cream filling, smoothing the top. Decorate the top with the remaining toasted almonds and grated chocolate or chocolate curls, if desired. Cover and refrigerate at least one hour before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 509 |
| Total Fat | 37 g |
| Saturated Fat | 20 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Sugar | 40 g |
| Protein | 6 g |
| Cholesterol | 73 mg |
| Sodium | 42 mg |
Reviews
I made my own flaky pie crust which was very good. But the problem for me was the chocolate cream filling turned hard as a rock. After chilling it for a few hours, it was almost impossible to cut into. Seems to me it needed a ton more cream folded into the chocolate, or use Cool Whip instead which doesn’t break down as much as fresh whipped cream. Not sure what the answer is, but I won’t make this again.
I’ve tried other pies like this and this recipe didn’t surprise me at all. I’m not saying that it tasted bad, but it didn’t wow me. The meringue wasn’t very crispy, but I know that can sometimes me normal in meringue.
Made this tonight using exact quantities for the chocolate cream. Chose to use a chocolate cookie crust in the store but after tasting how rich the cream was would have gone with a classic pie crust or attempted the meringue crust in the recipe. The chocolate cream was very rich but there was just the right amount of sweetness with a touch of cinnamon. Planning on replacing the bittersweet with milk chocolate in the future.
Meringue not close to crisp and dry in 15 min. Checked my recipe books, all required 1 hour to bake a meringue crust. Chocolate hardened when I added whipped cream. Was it supposed to be flecked with hard chocolate bits?I have been a pretty good baker for 30 years and can’t understand how others were sucessful with this recipe.
Too afraid to try to the meringue crust, so just did my old faithful non-gluten crust with coconut flour. Only had a bag of semi-sweet ghiradelli chips so went with that. Also, put in a pinch of instant coffee.
great and easy to make
this recipie is really great. it is not hard to follow and it’s taste is amazing