Dark Chocolate Blackberry-Almond Pie

September 3, 2011 // 4:53 am // By: Rachel Bernard

I have a hidden, very ardent love for pies. They are probably one of the most beautiful desserts I have ever seen; so delicate and divine. No family get-together, holiday, dinner party, special occasion is seen without a pie.

A piece of pie has been known to heal a hurt, change a mood, and cure a ‘tummy-ache’. Not only do they sit pretty on a cake stand, but also in your belly.

I made a pie. But, this isn’t your ordinary pie. This pie is different. It is dense, incredibly rich and absolutely magical. With a cinnamon-graham cracker crust, dark chocolate filling, topped off with sliced almond and blackberries; A single bite and you’ve been changed. A single bite may be all that you can handle.

Best served chilled with a scoop of vanilla ice cream, or a cup of joe, this ‘upscale, better than a candy bar’ pie is the perfect Summer time dessert after a long day spent in the sun. I’ve fallen in love all over again. This, completely changes the game for all pies.

Dark Chocolate Blackberry-Almond Pie

Graham cracker crust (store bought-I cheated)

2 bags of mini semi-sweet dark chocolate chips

1/2 cup half and half

2 tablespoons vanilla extract

1 cup sliced blackberries

1 cup sliced almonds

Bake pie crust until lightly browned, by brushing it with an egg white and baking at 350F for 5-8 minutes. Once finished, set aside.

Make chocolate ganache by using a double broiler. Place your 2 bags of dark chocolate chips and 1/2 cup of half and half in a glass bowl, set over a sauce pan of simmering water. Mix chocolate and half & half until melted. Pour chocolate into baked graham cracker crust.

Slice your blackberries in half, and chop your almonds; Sprinkle the blackberries over the top of the pie letting them lightly sink into the pie. Then, sprinkle your almonds across the top of that to finish it off. You can either 1) refrigerate overnight, or freeze for 2 1/2 hours (then move to the refrigerator to keep cool).

Serve.