White Chocolate Brandy Almond Pie
Sweet & Nutty Chocolate Dessert Recipe with Brandy in a Flaky Crust
Decadent white chocolate pie studded with toasted almonds, spiked and brushed with smooth brandy, decorated with white chocolate ganache, all baked in a flaky crust.
Ooey Gooey and sinfully rich, this pie will impress the snobbiest guests. Similar to a pecan pie with a twist. Give it a try! Cut it small as a little goes a long way and and make sure you have a nice big glass of milk or a cup of tea with it. Ultimate sweetness!
Tips and Tools and Technique:
- Almonds: For the best flavor, toast the almonds first. Place almonds on an ungreased sheet pan and toast at 350 degrees 10-15 minutes, stirring a few times until light brown. Let cool and set aside.
- Pie Pans: Use a 9" deep dish pie pan, disposable aluminum or a pretty stoneware pie dish.
- Pie Crust: Below is a recipe for the Best Pie Crust, or use your favorite crust.
- Mixer: A high-speed KitchenAid mixer is helpful, but it can also be made with a hand-held mixer.
- Brandy: Use a high quality brandy. You can taste the difference.
- White Chocolate: Ghirardelli and Callebaut are good choices.
- Ganache: When using the finished ganache, rewarm in a low microwave for only a few seconds, or put it in a clean, dry plastic squeeze bottle and rest in a pan of hot water until it melts again to pouring consistency. This can be kept refrigerated and reused.
The Recipe: White Chocolate Brandy Almond Pie
Ingredients:
- 6 Tbsp butter
- 3/4 cup brown sugar, packed
- 3/4 cup corn syrup
- 2 Tbsp brandy
- 2 tsp pure almond extract
- 3 eggs
- 1 unbaked pie crust
- 1/2 cup white chocolate, chips or shaved
- 1 cup almonds, sliced and toasted
Garnish and Ganache:
- 2 Tbsp brandy
- 1/4 cup white chocolate, melted with
- 1 Tbsp cream
The Recipe: Best Ever Pie Crust
- 3 1/3 cups all-purpose flour
- 1 tsp salt
- 1 cup solid vegetable shortening
- 3/4 cup cool water (more or less) not cold
- Click here for directions and technique on how to make the Best Ever Pie Crust.
- This does make 3-4 crusts, so plan to freeze a few for later.
Directions:
- For ganache: Heat 1 Tbsp cream in a small saucepan over low heat until it almost comes to a boil. Turn off heat and add white chocolate. Stir well until all the chocolate is melted and mixture is smooth. Set aside. It can be warmed up later.
- Melt butter in medium saucepan.
- Add brown sugar and pour into large mixing bowl. Mix well.
- Add corn syrup and mix again. Scrape.
- Mix in brandy, almond extract and eggs, beating to mix well but not foamy.
- Place white chocolate chips in bottom of unbaked pie shell.
- Sprinkle almonds evenly on top of the almonds.
- Carefully pour batter over all, being careful not to disturb almonds.
- Bake at 350 degrees for 60 minutes or until top is slightly browned and puffed up. This will fall during cooling.
- When cool, brush brandy on top.
- Decorate the pie with white chocolate ganache. Use your imagination with pattern and design.
- Let cool completely before wrapping.
- This pie freezes well.
For more rich and elegant desserts try:
The copyright of the article White Chocolate Brandy Almond Pie in Pies/Cookies/Squares is owned by Donna Diegel. Permission to republish White Chocolate Brandy Almond Pie must be granted by the author in writing.
