Almond Fudge Custard Pie Recipes

MOCHA-ALMOND FUDGE PIE

Mocha-Almond Fudge Pie image

Provided by Molly McCarty

Categories Food Processor Chocolate Dessert Bake Freeze/Chill Kid-Friendly Fall Bon Appétit Washington Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Serves 8 to 10

Number Of Ingredients 6

Ingredients

1 9-ounce box chocolate wafer cookies
7 tablespoons butter, melted
3/4 cup purchased butterscotch caramel sauce
1/2 gallon mocha almond fudge ice cream, slightly softened
1 16-ounce jar hot fudge topping, slightly warmed
1 cup chopped chocolate-covered English toffee (such as Almond Roca or Heath bars; about 5 ounces)

Steps:

Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
Let pie stand at room temperature 15 minutes. Cut into wedges and serve.

ALMOND CUSTARD PIE

Almond Custard Pie image

My dad favored custard pies. They are also a favorite of mine. I also love the flavoring of almond. I decided to combine these two flavors for a different touch to a regular custard pie. This is a very easy pie to prepare. Hope you enjoy it!

Provided by Sena Wilson

Categories Other Sauces

Time 55m

Number Of Ingredients 10

Ingredients

1 unbaked pie crust
4 Tbsp butter (softened)
3/4 c sugar (granulated)
4 eggs
2 c milk
dash of salt
1/4 tsp nutmeg (divided)
1 1/2 tsp almond extract
2 Tbsp caramel ice cream sauce (slightly warmed to drizzle)
1/4 c almonds, toasted and chopped

Steps:

1. Cream softened butter and sugar on medium speed of mixer for 2 minutes. Add salt, 1/8 tsp. nutmeg, almond extract, and eggs. Beat on high 2 minutes; add milk; blend well.
2. Pour into unbaked pie shell. Sprinkle remaining nutmeg over pie. Bake at 350 degrees for 35 to 45 minutes, or until knife inserted in middle comes out clean. Cover pie crust with pie rim or foil to avoid over-browning if necessary. Remove from oven and cool.
3. Drizzle warmed caramel sauce over pie; sprinkle with almonds (you can use toasted sliced almonds if you prefer). Store in refrigerator until well chilled. Serve.

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