Chocolate Chip Almond Pie

This no-bake pie starts with a double boiler trick that turns chocolate bars and marshmallows into a silky, fudgy base. Once cooled, folding in whipped cream lightens the filling into something almost mousse-like, while chocolate chips and slivered almonds add crunch in every bite.

The double boiler step is key here. Direct heat will scorch the chocolate and seize the marshmallows, but gentle steam melts everything into a smooth, glossy mixture. Let it cool completely before folding in the whipped cream, or the heat will deflate it and you will lose that airy texture.

Four hours in the fridge sets the filling firm enough to slice cleanly, but overnight is even better. The flavors meld and the texture firms up to a satisfying, creamy density.

Chef Tips

• Let the chocolate-marshmallow mixture cool to room temperature before folding in whipped cream. Warm filling will melt the cream and leave you with a soupy pie.
• Whip your cream to stiff peaks, not soft. The filling needs structure since there is no gelatin holding it together.
• Shave chocolate garnish with a vegetable peeler for thin, elegant curls.
• Store covered in the fridge for up to 3 days. The crust softens slightly after day two but still tastes great.

Variations

• Swap the graham cracker crust for a crushed Oreo cookie crust to double down on the chocolate.
• Add a tablespoon of instant espresso powder to the melting chocolate for a mocha twist.
• Use toasted pecans or hazelnuts in place of almonds for a different nutty flavor.