Caramel Almond Chocolate Cream Pie

This chocolate cream pie has a surprise layer of rich, sweet caramel at the bottom. Roasted almonds add a candy bar-like crunch.

Prepare the crust:

6 ounces Nabisco Famous Chocolate Wafers (about 2/3 package)
4 tablespoons melted unsalted butter
2 ounces bittersweet chocolate, melted

Preheat the oven to 325 F.

Whirl the cookies in a food processor until reduced to crumbs. Pour the melted butter over the crumbs and pulse until incorporated. The buttery crumbs should stick together when pinched between your thumb and forefinger.

Pour the crumbs into a 9 inch pie plate and press with your fingers into the plate to form a crust. I like to use the bottom of a glass cup or ramekin to achieve a uniformly thick crust, as pictured here.

Bake the crust at 325 F for 10-12 minutes. Remove from oven and allow to cool, then brush the crust with the melted chocolate.

Prepare the caramel filling:

3/4 cup sugar
2 tablespoons light corn syrup
6 tablespoons unsalted butter, softened
1/3 liquid cup heavy cream
1 cup roasted unsalted almonds, coarsely chopped

Heat the sugar and corn syrup in a heavy-bottomed saucepan over low heat, stirring once or twice until the sugar is melted and the mixture is a clear liquid. **Once liquefied, do not stir.** Continue to cook over medium heat until the mixture is a deep amber color, or 370 F if you have a candy thermometer. You can swirl it gently in the pan if necessary to ensure even cooking as it caramelizes.

Remove from heat and fold in the butter 1 tablespoon at a time, then stir in the cream. Fold in the chopped almonds.

Pour the caramel filling into the prepared pie crust and allow to cool slightly. Refrigerate until set, 1 hour to 3 days.

Prepare the chocolate cream filling:

1/2 cup heavy cream
1/2 cup sour cream
2 teaspoons cornstarch
3 ounces bittersweet chocolate, finely chopped

In the top of a double boiler (or a bowl set on top of a pan filled with one inch of simmering water over medium-low heat) combine the sour cream, heavy cream and cornstarch. Cook, stirring gently with a whisk, until the mixture is thick and creamy. Remove from heat and stir in the chocolate.

Cool slightly and pour over the caramel layer. Refrigerate until set.

Finish the Pie

Whip 1 cup of whipped cream with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff. Fit a pastry bag with a star tip, and pipe whipped cream stars over the surface of the chocolate cream layer. Sprinkle the whipped cream peaks with chocolate shavings or sifted cocoa powder.

Serve chilled… with a good cup of espresso.