This Almond Derby Pie is a great holiday pie for anyone who is allergic to pecans. You almost don’t even miss the pecans! Serve with a dollop of whipped cream!
Almond Derby Pie
Prep time
Cook time
Total time
Author: Chef Eli
Serves: 8 Slices
Ingredients
- 1 pre baked or frozen pie crust
- 3 cups toasted almonds, slivered
- 1 cup light corn syrup
- 1 cup brown sugar
- 5 tbsp salted butter, melted
- 3 eggs, room temperature
- 1 tsp vanillas extract
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together corn syrup, brown sugar, butter, eggs, and vanilla extract.
- When the ingredients are evenly combined, fold in the toasted almonds.
- Pour chocolate chips into pie crust so that there is one even layer of chocolate on the bottom. Pour the batter over the chocolate chips.
- Place pie on large baking sheet in case the filling bubbles over.
- Bake for 45 minutes.
- Serve with whipped cream.
Feel free to ask us any questions about any of our recipes! 
It was a delicious dessert on Thanksgiving.