It’s spring but not much fresh fruit is out for pies; I am rather tired of apples pulled from refridgerated storage, ditto the pears. And peaches/plums.necterines are here after traveling thousands of miles from South America. So for a quick dessert try this recipe: a chocolate cloud pie. This works well with a premade graham cracker crust. My guy actually liked it better that way. I especially loved the version I made once with a mixture of chocolate cookies and ginger snaps. Do any crust you like.
It is not hard to make: I throw it together in three easy steps. It was one of those recipes where the sum of the ingredients is far tastier than the components would lead one to believe. The first time I made it everyone devoured their slice. some took slices home. The name came from the fact that it is as light as a fluffy cloud and from my love for my older sister who died over eight years ago. Margie’s love of pie was renown in our family and I am absolutely sure she would have adored this pie. Whip some up this week and woo your family with chocolaty goodness that should please everyone.
Notes: I used Amaretto this time instead of rum as I was out. I think cognac would be nice too. I have used bourbon too; works fine! I used 3/4 cup almonds as that’s all I had; worked great; I put 2 Tbsp. aside for topping and rest went on top of the baked cookie crust. You can buy a crust or make your own. I often leave out the almonds on the crust before you put in the filling. I don’t really miss them…good to know if you don’t have a full cup of almonds. A healthy slice is like eating a chocolate cloud….with puffs of cream and the crunch of toasted almonds. I used a hybrid crust when I made it a couple of years ago; I was tired of my gf oreos; so I scraped out and discarded the filling and crunched up the cookies, I thought I was a bit short on cookies so I added 7-8 gingersnaps I still had from my last cookie crust. Crunched up and mixed with butter, baked into what became a flavor delight of a cookie crust! One of the best pies I have ever made. And I make a lot of pies….
Chocolate Cloud Pie
1 pre-made graham crumb crust, GF
1 pkg chocolate pudding, the kind you have to cook
2.5 cups whole milk
1 tbsp cornstarch
1 tbsp cocoa
1 tbsp dark rum, Amaretto, brandy, coniac
3/4 cup slivered almonds, divided
1 1/3 cup heavy cream, divided
4 Tbsp. powdered sugar
Pour the almonds into a frying pan, no oil and toast them, stirring constantly. Alternately you could do this in the oven at a low temperature but I prefer the frying pan. Stop when they are medium brown, try not to let them get black on the sides.
Cook the filling; put the whole milk into a medium sized heavy sauce pan, Then add the dry pudding mix, the corn starch and the cocoa. Stir with a whisk as it heats on medium heat. Once the mixture is bubbling all over the surface turn off the heat and add the rum. Pour into a bowl, cover with plastic wrap and chill until cooled. Take ½ cup heavy cream and whip. Add this to the pudding and whisk until blended. Take 4 tbsp of almonds and set aside for garnishing the pie later. Sprinkle the rest of the toasted almonds over the chocolate pie crust Gently spoon the filling into the pie shell on top of the toasted almonds. Chill at least 2 hours until set and cold. Whip the rest of the heavy cream in a chilled bowl, adding the sugar near the end of the whipping. Gently put dollops of it all over the pie top. Sprinkle the reserved almonds on top. Enjoy!
Originally posted March 2014. No changes to recipe.