Almond Cream Pie or Pecan Cream Pie

READY IN: 7hrs 15minsYIELD: 1 9" pie

INGREDIENTS

  • 19-inch baked pie crust
  • 34 cupsugar
  • 14 teaspoonsalt
  • 34 cupcake flour
  • 3cupsmilk
  • 4eggs, separated
  • 1tablespoonbutter
  • 1teaspoonalmond extract
  • 12 teaspoonvanilla extract
  • 34 cupalmonds, blanched, peeled, chopped and toasted
  • 1cupwhipping cream
  • 14 cuppowdered sugar
  • 12 teaspoonvanilla
  • 14 cupslivered almonds, toasted
  • NUTRITION INFO

    Serving Size: 1 (149) g

    Servings Per Recipe:12

    Calories: 374.2

    Calories from Fat 206 g 55 %

    Total Fat 23 g 35 %

    Saturated Fat 8.8 g 44 %

    Cholesterol 100.3 mg 33 %

    Sodium 229 mg 9 %

    Total Carbohydrate34.7 g 11 %

    Dietary Fiber 1.6 g 6 %

    Sugars 15.7 g 62 %

    Protein 8.5 g 16 %

    DIRECTIONS

  • In saucepan, combine, sugar, salt and cake flour. Stir in milk and egg yolks. Whisk all smooth.
  • Cook on med-high for 3 minutes while stirring. Turn down heat. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
  • Take mixture off heat, stir in butter, and both extracts. Add chopped almonds. Stir until blended. Pour into bowl, cover and cool. Once cool to touch, pour into already cooked pie shell. Cover with plastic wrap, directly on cream(to prevent a skin from forming).
  • Chill in fridge for 4-6 hours.
  • For Topping: in a chilled bowl, pour whipping cream, powder sugar and vanilla. Whip until soft peaks form.
  • Spoon or pipe onto chilled pie. Garnish with toasted slivered almonds.
  • Variation: pecan cream pie: take out almond extract, increase vanilla extract to 1 teaspoon. Use chopped toasted pecans instead of almonds for filling and use toasted chopped pecans for garnish.
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