California Almond Fudge Pie & Domestic Chic
Prep time
Cook time
Total time
Make one 9 inch California Almond Fudge Pie
Serves: 8-10
  • Crust
  • 2 cups flour
  • ⅔ cup butter, ½ inch cubes
  • ¾ cup toasted almonds, coarsely chopped
  • ¼ cup brown sugar, firmly packed
  • ¼ teaspoon salt
  • 1 tablespoon Amaretto or more (I used 3 tablespoons)
  • ½ teaspoon almond extract
  • Filling
  • ½ cup butter, softened
  • ⅔ cup sugar
  • 4 ounces unsweetened chocolate, melted
  • 2 eggs
  • 1 tablespoon Amaretto
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Coat 9 inch pie or tart pan with baking spray.
  3. Place flour, butter, brown sugar, almonds, and salt in a food processor.
  4. Pulse until the butter is the size of small peas.
  5. Pour flour mixture into a bowl and add Amaretto (you can use 1 tablespoon of Amaretto and 2 tablespoons of water, instead) until it forms into a dough.
  6. Use about ⅔ of the dough and press into the bottom and sides of pie plate or tart pan.
  7. Place pie plate or tart pan on a sheet pan lined with parchment paper or a silpat.
  8. Spread remaining dough on the parchment paper next to the pie plate. Make sure it'd the same thickness as the pie crust
  9. Bake until golden brown, 10-15 minutes. Let cool.
  10. Filling
  11. Cream butter and gradually add the sugar. Add salt.
  12. Beat until mixture is light and fluffy, about 3 minutes.
  13. Add chocolate and stir until the mixture is uniform in color.
  14. Add eggs one at a time, until each egg is fully incorporated.
  15. Stir in Amaretto and almond extract.
  16. Pour mixture into prepared crust, smoothing the top with the back of a spoon/spatula.
  17. Crush the extra crust with your hands and sprinkle it over the pie.
  18. Chill for at least 2 hours or overnight.
  19. Enjoy!
Recipe by I bake he shoots at