Chocolate Almond Brownie Pie
1 cup light corn syrup
1 cup packed brown sugar
1/2 cup butter, melted
3 cups Kirkland Signature chocolate-covered almonds, finely ground
1 9-inch deep-dish unbaked piecrust
(store bought or homemade)
Whipped cream, for serving
1 cup Kirkland Signature chocolate-covered almonds, chopped into
thirds, for garnish (optional)
Preheat oven to 350°F.
In a bowl, combine eggs, corn syrup, brown sugar and melted butter. Add ground
chocolate-covered almonds and mix by hand until blended.
Bake piecrust for about 5 minutes. Pour the filling into the hot crust. Bake for
about 60-70 minutes, or until the filling quivers just a little in the center when
the pan is gently shaken. Cover the edges with foil if they start to get too brown.
Let the pie cool completely. Serve with whipped cream and chopped almonds.
Makes 8 servings.