Chocolate almond pie
Lemon almond pie
- 125 GRAM SUGAR
- 6 EGGS
- 1 TBSP CORN STARCH
- 100 GRAM CHOCOLATE, chopped
- 100 GRAM ALMONDS, chopped finely
- 1 CUP CRÈME FRAÎCHE
- SOME PIECES OF PINEAPPLE
- 6 TBSP APRICOT JAM
Beat the eggs with 100 gram sugar for 5 minutes. Carefully add the corn starch, chocolate and almonds. Distribute this mixture over 2 greased pie molds. Bake the pies 30 minutes at 180 degrees Celsius. Spread the jam over one layer, put the other on top. Stir the remaining sugar through the crème fraîche and pour this over the pie; decorate with pineapple.
Mix the flour with the almonds, 25 gram sugar and 120 gram butter and knead this well. Roll the dough out and line a greased pie mold with it. Bake the pie blind for 20 minutes at 180 degrees Celsius. Take out the stuffing and bake 10 minutes more. Allow the pie to cool down a little. Take the rind of 1 lemon and mix it with the juice of all 3 lemons. Melt the remaining butter. Put 2 whole eggs, 2 egg yolks, the lemon juice and rind, the butter, the remaining sugar, the cream and the potato starch and stir well. Heat this mixture, stirring all the time, until it is thick and almost boiling (don't let it boil completely). Pour this mixture in the pie and allow the pie to cool down completely.
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