This pie is heavenly! Chocolate, almonds and plums work together beautifully. I found it on christiescorner.com and knew right away I needed to try it. I brought it to a potluck and forgot to take a picture of the finished product! So here’s an image of it before it went into the oven.
What you need:
1 pie crust (click here for a patee sucree crust recipe-makes enough for 2 crusts)
10-12 small prune plums
4 ounces dark chocolate, shaved
1/2 cup ground almonds
1/2 cup sugar
2 teaspoons vanilla
3/4 cup whipping cream
2 tablespoons Turbinado or white sugar
What you do:
1. Preheat the oven to 400F.
2. To make the frangipane, combine ground almonds, one egg, sugar and one teaspoon of vanilla. Set aside.
3. For the custard, combine the remaining egg, vanilla and whipping cream.
4. Roll out your pastry until it about 3 mm thick. If you use the rolling pin to put it into place it won’t stretch – stretched pastry tends to shrink back to its original size when baking. Cut excess pastry off.
5. Put shaved chocolate into the pie shell, then place the frangipane over top.
6. Arrange cut plums over the frangipane, then pour the custard over top. Sprinkle on the Turbinado or white sugar.
7. Place the pie plate on a baking sheet, then bake for 10 minutes. Lower the heat to 350F and bake for about 45 minutes, or until it is set and golden.
8. Cool completely before serving, then enjoy the decadence!