Friday, June 27, 2014

Almond Cream Pie

Almonds. Yummy.  Enough said.  

Almond Cream Pie
Serves 8

1 Baked 8-inch Pie Shell
1/2 Cup Sugar
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
2 Cups Milk
3 Egg Yolks, Beaten
1 Tablespoon Butter (Room Temp)
1 Teaspoon Vanilla
1 and 1/2 Tablespoons Almond Extract
3/4 Cup Toasted Sliced Almonds
Whip Cream (for serving)

Step 1:  in a heavy saucepan, stir together the sugar, cornstarch and salt.  Stir together until blended.
Step 2:  In a bowl, combine the egg yolks and milk.  Stir together until blended.
Step 3:  Gradually pour the egg/milk mixture into the pan with the dry ingredients.  Stirring well to combine.
Step 4:  Cook over medium heat, stirring constantly.  Bring to a boil and let boil for 1 minute - all the while stirring!
Step 5:  Remove from the heat and stir in the butter, vanilla and almond extract.  Stir until the butter is melted and all is combined.
Step 6:  Pour into pie shell and decorate/sprinkle with toasted sliced almonds.
Step 7:  Cover tightly with saran wrap and let chill in fridge for 2 hours before serving.  Serve with whipped cream.

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