Luscious Almond Caramel Pie Recipe
Ingredients
| CRUST | ||
| 15-oz. pkg. All Ready Pie Crusts | ||
| Flour | 1 Teaspoon | |
| 1/4 cup unsalted butter, butter or margarine, softened | ||
| Flour | 2 Teaspoon (FILLING) | |
| Almond paste | 8 Ounce (FILLING) | |
| Eggs | 2 (FILLING) | |
| Caramel ice cream topping | 12.5 Ounce (FILLING) | |
| Flour | 3 Tablespoon (FILLING) | |
| Almonds | 1 Cup (16 tbs), sliced (FILLING) | |
| Whipping cream | 2 Cup (16 tbs) (TOPPING) | |
| Powdered sugar | 2 Tablespoon (TOPPING) | |
Directions
1. Using package directions prepare piecrust for filled one-crust pie using 9-inch pie pan.
2. (Refrigerate remaining crust for later use.) Heat oven to 400°F.
3. In small bowl, combine butter, 2 teaspoons flour, almond paste and eggs at medium speed until well blended.
4. (Mixture will not be smooth.) Spoon mixture evenly into pie crust-lined pan.
5. Bake at 400°F. for 17 to 20 minutes or until filling is set and light golden brown.
6. Reserve 1/3 cup of the caramel topping.
7. In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour.
8. Stir in almonds.
9. Carefully spoon over baked filling in pie pan.
10. Return to oven.
11. Bake an additional 9 to 12 minutes or until golden brown.
12. Cool on wire rack 30 minutes.
13. Refrigerate 2 to 3 hours.
14. In large bowl, beat whipping cream and powdered sugar until stiff peaks form.
15. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center.
16. Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece.
17. Store in refrigerator.
2. (Refrigerate remaining crust for later use.) Heat oven to 400°F.
3. In small bowl, combine butter, 2 teaspoons flour, almond paste and eggs at medium speed until well blended.
4. (Mixture will not be smooth.) Spoon mixture evenly into pie crust-lined pan.
5. Bake at 400°F. for 17 to 20 minutes or until filling is set and light golden brown.
6. Reserve 1/3 cup of the caramel topping.
7. In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour.
8. Stir in almonds.
9. Carefully spoon over baked filling in pie pan.
10. Return to oven.
11. Bake an additional 9 to 12 minutes or until golden brown.
12. Cool on wire rack 30 minutes.
13. Refrigerate 2 to 3 hours.
14. In large bowl, beat whipping cream and powdered sugar until stiff peaks form.
15. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center.
16. Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece.
17. Store in refrigerator.
Chef
