Categories: Desserts
Ingredients
- Crust:
- 1/2 cup almond flour
- 1/2 cup all-purpose flour
- 1 stick butter, melted
- 2 tbsp. granulated sugar
- 1/2 tsp. pure vanilla extract
- 1/8 tsp fine sea salt
- Filling:
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tbsp. plus 1 1/2 tsp cornstarch
- 1/8 tsp fine sea salt
- 2 large egg yolks
- 2 1/2 oz. bittersweet chocolate, chopped
- 1 tbsp. butter, at room temp
- 1 1/2 tsp pure vanilla extract
- 1/2 cup heavy cream
- 2 tbsp. confectioners' sugar
- 3.5 oz. bar dark chocolate, for garnish
Directions
-
Preheat oven to 375. In a medium bowl, mix all the crust ingredients until the dough resembles wet sand. Press evenly into the bottom of an 8×8-inch baking dish. Bake until the top is evenly golden brown, 20-25 minutes. Let cool completely.
-
Meanwhile, in a large saucepan, bring the buttermilk, milk, granulated sugar, cornstarch and salt to a boil over medium-high, stirring until the sugar dissolves. Reduce the heat to medium-low and simmer, stirring often, until the pudding thickens slightly, about 8 minutes.
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In a medium bowl, whisk the egg yolks just to blend. Whisk in 1/2 cup pudding; continue adding the pudding by the 1/2 cupful, whisking to blend between additions. Return to the saucepan. Cook over medium-low heat, stirring constantly, until the pudding coats the back of a spoon, about 3 minutes. Remove from the heat and transfer to another medium bowl. Add the chopped chocolate, butter and vanilla; stir until the chocolate melts and the mixture is smooth.
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While the pudding cools, in a large bowl, using an electric mixer, beat the cream and confectioners’ sugar on high speed until soft peaks form. Fold 1/2 cup whipped cream into the chocolate pudding; spread over the cooled crust in an even layer. Spread the remaining whipped cream on top. Refrigerate at least 4 hours and up to 8 hours. Just before serving, use a vegetable peeler to shave some of the dark chocolate over the pie. Cut into 6 pieces and serve chilled.