This Chocolate Almond Pie recipe combines the rich, indulgent flavors of chocolate with the nutty, slightly crunchy texture of almonds. This pie is a crowd-pleaser, appealing to chocolate lovers and nut enthusiasts alike.
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Ingredients
- Pie crust: use a partially baked pie crust. I recommend my almond pie crust recipe for some added flavor.
- Granulated sugar
- Salt
- Cocoa powder: use Dutch processed cocoa powder. Sift well before using to remove any lumps.
- Butter: melt the butter and cool slightly before using.
- Eggs: bring eggs to room temperature before starting the chocolate almond pie recipe. Room temperature eggs will incorporate more easily into the pie filling.
- Evaporated milk: evaporated milk is most often found in your grocer's bakery aisle.
- Almonds: use sliced and toasted almonds. To toast almonds: place in a sauté pan over medium heat and stir often. Keep an eye on almonds as they can quickly burn. Immediately remove from pan and allow to cool.
See recipe card for quantities.
Instructions
Combine sugar, cocoa powder and salt in medium sized bowl.
Add eggs, melted butter and evaporated milk to the bowl. Whisk well to combine
Add almonds to mixing bowl and stir until combined.
Pour mixture into pie crust. Place pie on a baking sheet.
Bake for 45 minutes in a preheated 350° F oven. Check pie crust after 30 minutes of baking. If needed place a pie shield or a foil wrap on the crust to avoid burning the crust.
Cool pie before serving (approximately 1 hour).
Equipment
This Chocolate Almond Pie recipe couldn't be easier to make! All you need are:
- 9" pie pan
- Mixing bowls
- Measuring cups and spoons
- Whisk and rubber spatula
Storage
Allow the Chocolate Almond Pie to cool completely before storing. Once cooled, place in an airtight container or wrap in foil. Place in refrigerator for up to 4 days.
To freeze, wrap the pie well and freeze for up to 3 months. When ready to serve, remove from freezer and allow the pie to defrost in the refrigerator for 4 hours.
Top tip
Be sure to use a partially baked pie crust. The filling for this chocolate almond pie is a wet filling. If your crust isn't partially baked you will end up with a soggy bottom to your pie. Check out the instructions for baking my almond pie crust recipe here.
FAQ
Can I use other nuts in this recipe?
More chocolate desserts
Love chocolate and looking for more dessert recipes? Try these:
I hope your family and friends enjoy this easy chocolate almond pie as much as mine do!
📋 Recipe
Chocolate Almond Pie
Equipment
- Hand whisk
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 1 Partially Baked Pie Crust 8" or 9" pan
- 1 ½ Cups Granulated Sugar
- 3 Tablespoons Cocoa Powder
- 2 Large Eggs Room temperature
- 4 Tablespoons Melted Butter
- ¾ Cup Evaporated Milk
- ½ teaspoon Salt
- ½ Cup Almonds, sliced and toasted
Instructions
- Preheat oven to 350℉ (180℃)
- Combine sugar, cocoa powder and salt in medium-sized bowl.1 ½ Cups Granulated Sugar, 3 Tablespoons Cocoa Powder, ½ teaspoon Salt
- Add eggs, melted butter and evaporated milk to mixing bowl. Whisk well to combine.2 Large Eggs, 4 Tablespoons Melted Butter, ¾ Cup Evaporated Milk
- Add almonds to mixing bowl and stir until combined.½ Cup Almonds, sliced and toasted
- Pour mixture into pie crust. Place the pie on a baking sheet.1 Partially Baked Pie Crust
- Bake for 45 minutes. Check the pie crust after 30 minutes of baking. If needed place a pie shield or a foil wrap on the crust to avoid burning the crust.
- Cool pie before serving (approximately 1 hour).
Notes
- Internal temperature of pie is 180° F when finished baking
Jean says
Girl, you make the best desserts and this one did not disappoint. So delicious, we will have it again soon.
Nicole says
This pie was such a fun change for my family! We almost always use pecans, but everybody loved the almonds!
Nora says
This chocolate almond pie was so good. Creamy and loaded with nuts and chocolate. Simply divine!