Almond Macaroon Pie Recipe
Ingredients
| 9(1 3/4 in.) almond macaroon cookies | ||
| Sugar | 1 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Cold milk | 1/4 Cup (16 tbs) | |
| Cream | 1 Cup (16 tbs), scalded | |
| 3 egg yolks, slightly beaten | ||
| Butter/Margarine | 2 Tablespoon | |
| Almond extract | 1 Teaspoon | |
| 1 baked 9 in. pie shell | ||
| Chopped | 1/4 Cup (16 tbs), finely chopped | |
Directions
Heat cookies on a baking sheet in a 325°F oven for about 15 minutes; cool.
Crush to make about 3/4 cup fine crumbs.
Combine sugar, flour, and salt in top of double boiler; mix well and stir in the cold milk.
Gradually add the scalded cream, stirring constantly.
Bring to boiling and cook 3 minutes.
Stir about 1/2 cup of hot mixture into beaten egg yolks; immediately blend into mixture in double boiler.
Place over boiling water and cook about 5 minutes, or until thickened, stirring occasionally.
Remove from water.
Blend in butter, extract, and macaroon crumbs; cool to lukewarm.
Turn filling into pie shell.
To complete pie, top with sweetened whipped cream and sprinkle with chopped almonds.
Crush to make about 3/4 cup fine crumbs.
Combine sugar, flour, and salt in top of double boiler; mix well and stir in the cold milk.
Gradually add the scalded cream, stirring constantly.
Bring to boiling and cook 3 minutes.
Stir about 1/2 cup of hot mixture into beaten egg yolks; immediately blend into mixture in double boiler.
Place over boiling water and cook about 5 minutes, or until thickened, stirring occasionally.
Remove from water.
Blend in butter, extract, and macaroon crumbs; cool to lukewarm.
Turn filling into pie shell.
To complete pie, top with sweetened whipped cream and sprinkle with chopped almonds.
Chef
