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Almond Caramel Pie
1 (9 inch) baked pie shell
Filling
1/4 cup butter or margarine, softened
2 teaspoons flour
8 ounce almond paste, cut into sm. pieces
2 eggs
Caramel ice cream topping (1 c.)
3 tablespoons flour
1 cups sliced almonds
Topping
1 to 2 cups whipping cream
2 to 3 tablespoons powdered sugar
Heat oven to 400 degrees. In small bowl, combine butter, 2 tablespoons flour,
almond paste and eggs at medium speed until well blended. Spoon mixture evenly
into pie crust lined pan. Bake for 17 to 20 minutes or until filling is set and
a light golden brown.
Reserve 1/3 cup of the caramel topping. In small bowl using wire whisk, blend
remaining caramel topping and 3 tablespoons flour. Stir in almonds. Carefully
spoon over baked filling in pie pan. Return to oven. Bake for an additional 10
minutes or until golden brown.
Cool on wire rack for 30 minutes. Refrigerate 2 to 3 hours. In large bowl, beat
whipping cream and powdered sugar until stiff peaks form. Spoon whipping cream
around edge of pie leaving small circle in center. Just before serving drizzle
about 2 teaspoons of reserved caramel topping over each piece. Keep
refrigerated.
http://www.nancyskitchen.com
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