White Chocolate Almond Cream Pie

White Chocolate Almond Cream Pie

White Chocolate Almond Cream Pie

White Chocolate Almond Cream PieThere is a reason as to why many people love J.Co’s Alcapone. It’s simply because the flavours of white chocolate and almond go deliciously well together. You can never really go wrong with these two flavours. I tried the same combination with cookies and it became the star of our Christmas cookie sale last year. Thus, it is not surprising that my mind told me to add sliced almonds to the white chocolate pie I originally planned to make.White Chocolate Almond Cream PieI was actually just looking for a recipe that I could put whip cream on since I was planning on experimenting on how to save an over-whipped cream. Plus, I’ve just purchased my first pie pan for merely Php139.75! What a bargain! I was so excited to use it. So that’s how I got to making a White Chocolate Almond Cream Pie.White Chocolate Almond Cream PieAs per my goal, I intentionally over-whipped my cream for this recipe and followed the recommendation of so many sites like this, this and this, to add just a little bit more cream and continue beating. Unfortunately, I cannot make a conclusive statement whether it worked or not. I was too afraid to be objective in the experiment and my observations. The recipe I adapted this from, calls for 2 cups of cream and I only have a little less than that. I feared I’d turn the cream to butter like many times before and end up compromising the recipe =|. You see, there is no going back when that happens. So I was quite adamant at the thought of actually over-whipping the cream, which is apparently the point of the experiment. Crazy me,  haha! Next time, I shall dedicate sufficient amount of cream for this endeavour and finally make an objective conclusion. In the meantime, head over to Best Recipe Box for a visual guide on whipping cream and have a look at what does a soft peak and a stiff peak look like; so you won’t need to troubleshoot in the first place.White Chocolate Almond Cream Pie

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White Chocolate Almond Cream Pie
Serves 12
A smooth and light dessert with welcome notes of cheese (probably from the milk, cream and salt used). It's kind of like a cheesecake without the tanginess and is milder overall.
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Total Time
4 hr 15 min
Total Time
4 hr 15 min
For the Crust
  1. 226 g Homemade Cookies (or any type you have like Oreos or Chips-a-hoy)
  2. 2 to 3 tbsps (28 to 42 g) Unsalted Butter (melted) - adjust according to the moistness of the cookies used
For the Filling
  1. 1 cup (250 ml) Water
  2. 6 tbsps (48 g) Full Cream Milk Powder
  3. 3 tbsps (23 g) Cornstarch
  4. 1/2 cup (125 ml) All Purpose Cream
  5. 1 1/2 cups (255 g) White Chocolate Chips or Vanilla White Chips
  6. 4 pcs (80 g) large Egg Yolks
  7. 2 tbsps (28 g) Unsalted Butter
  8. 1/4 tsp (2 g) Fine Salt
  9. 1 cup (85 g) Sliced Almonds (toasted)
For the Topping
  1. 2 cups (500 ml) Whipping Cream
  2. 2 tbsps (15 g) Powdered or Confectioner's Sugar
  3. 1/4 cup (21 g) Sliced Almonds (toasted)
Bakeware
  1. 1 9x1.5 Pie Pan
Waiting Times
  1. 15 to 20 mins to preheat oven at 350oF or 180oC (use an external thermometer)
  2. At least 20 minutes to chill mixing bowl and whisk attachment to be used for whipping of cream in the freezer (the cooler the better)
  3. 20 mins to cool baked pie crust
  4. 20 mins to cool cooked filling
  5. 2 to 4 hrs pie chilling time
For the Crust
  1. Grind chosen cookies in a food processor or manually, using mortar and pestle until fine
  2. Add in melted butter and mix until well-blended and comes together. The amount of melted butter needed will vary depending on the moistness of cookies used. Crunchy cookies like Oreos or Chips-a-hoy will need about 3 tbsps
  3. Press uniformly onto the bottom and lower sides of a 9-inch pie pan
  4. Bake for 10 minutes in the middle rack
  5. Cool while making the filling
For the Filling
  1. Toast 1 and 1/4 cups (106 g) of Sliced Almonds in the oven or oven toaster for about 5 mins or until slightly browned. Note that the nuts will continue to cook after removing from the oven
  2. Place 1 cup (250 ml) Water in a sauce pan and dissolve 6 tbsps (48 g) of Full Cream Milk Powder and 3 tbsps (23 g) Cornstarch. Make sure there are no clumps
  3. Add in 1/2 cup (125 ml) All Purpose Cream and cook over low heat until the sides are bubbling
  4. Remove from heat and melt in 1 1/2 cups (255 g) of White Chocolate Chips. You may return to heat if necessary
  5. Beat 4 large Egg Yolks (80 g) in a separate bowl and pour into this about 1/2 cup of the warm (not hot!) white sauce to temper before pouring all of the egg mixture onto the sauce pan
  6. Cook over low heat until thickened and mix in 2 tbsps (28 g) Unsalted Butter and 1/4 (2 g) tsp Fine Salt
  7. Remove from heat after butter has melted and blended
  8. Fold in 1 cup (85 g) of the toasted Sliced Almonds. Reserve the remaining 1/4 cup (21 g) for garnishing
  9. Pour this onto the pie crust and cool at room temperature for about 20 mins
  10. Continue to cool inside the refrigerator for 2 to 4 hours or until the top resists when pressed
For the Topping
  1. Freeze the mixing bowl and whisk attachment to be used for whipping the cream. Make sure the cream is also very cold
  2. Pour 2 cups (500 ml) of whipping cream into the cold mixing bowl and start beating at low speed going towards medium high speed for about a minute or until soft peaks form
  3. Add in 2 tbsps (15 g) of powdered sugar and continue beating until stiff peaks form
  4. Slather this on top of the chilled pie
  5. Garnish with the remaining toasted sliced almonds
Notes
  1. White chocolates are not created equal and therefore taste differently so make sure to use the brand that you favor most. You may also use Vanilla White Chips.
Adapted from The Kitchen Magpie
fully freely lesley http://www.thebuckEATlist.com/

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