Almonds. Yummy. Enough said.
Almond Cream Pie
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.