The fourth of July is coming up here in the USA and this recipe is great for any back yard BBQ. I had planned to make something like cupcakes, decorative cookies, or even an ice cream dish using this yummy recipe, but my son asked for a simple chocolate cream pie. How can I say no when he wants to be in the kitchen helping to make something tasty to share with friends and family. Even though we had all of the ingredients for the cupcakes, we ventured to the store and purchased all of the things we needed for the cream pie.
I followed the chocolate pudding recipe from The Kitchn. It is fool proof and very well written. It works perfect for this dish.
Chocolate Cream Pie
- 1 1/2 cup Almond Flour
- 4 tablespoons melted Butter
- 8 oz Heavy Whipping Cream
- 1 tablespoon Maple Syrup
- 2 cups Chocolate Pudding (recipe above or instant)
- 6 oz Raspberries
- 6 oz Blackberries
Preheat oven to 350 degrees. In a bowl, mix the almond flour and butter. Then press the mixture into a pie pan and bake for 15 min on 350 degrees. Remove from oven and let cool to room temperature. In the mean time, add the heavy cream and maple syrup to your stand mixer with the whipping tool and mix until peaks form. Set aside in the fridge until needed. Make your pudding (recipe above or instant). Assemble all parts by adding the pudding into the pie shell then the whip cream on top. Then top with the raspberries and blackberries. Enjoy!