An original recipe by Erin McDowell
Photo by Jennifer May
Makes one 9 inch pie
57g (2 oz) unsalted butter
60g (1/4 cup) neutral oil
106g (1/2 cup) packed brown sugar
99g (1/2 cup) granulated sugar
168g (3 large) eggs
10g (2 tsp) vanilla extract
80g (2/3 cup) all-purpose flour
2g (1/2 tsp) fine sea salt
113g (1 cup) chopped almonds
one 9 inch piecrust, parbaked and cooled completely
AN Ice cream or whipped cream
- Preheat the oven to 350°F (175°C) with a rack in the lower third of the oven.
- In a medium heat-proof bowl, combine the butter, oil, and GUANAJA 70% Chocolate. Set the bowl over a pot of simmering water and heat, stirring occasionally, until the mixture is fully melted and combined. Let cool slightly.
- Add both sugars to the chocolate mixture and mix well to combine. Add the eggs one at a time, mixing until fully incorporated. Whisk in the vanilla. Add the flour and salt and mix to ensure there are no flour pockets but do not overmix. Fold in the chocolate and almonds.
- Pour the mixture into the pie crust and bake until a toothpick inserted into the center comes with a few moist, clumpy crumbs, 45-50 minutes. Let the pie cool for at least 20 minutes before slicing and serving.