ALMOND CREAM PIE
I havent actually made this one yet, but it seems good. Right now I just want to share it. Will post an update once I manage to do it. Its from Cucina.
Provided by Pinaygourmet 345142
Categories Pie
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the Crust:.
- Preheat the oven to 375°F.
- Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
- Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
- Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
- Prepare the filling:.
- In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
- Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
- Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
- Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 699.5, Fat 40.5, SaturatedFat 16.1, Cholesterol 125.7, Sodium 566.7, Carbohydrate 72.5, Fiber 5.2, Sugar 23.9, Protein 15.3
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Nadine Mayayi
[email protected]This pie is the perfect dessert for any occasion. It's delicious, easy to make, and always a crowd-pleaser.
Owais Abbasi
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Riley Termondt
[email protected]I'm allergic to almonds, so I substituted almond flour with oat flour. The pie turned out great!
Milterrica Williams
[email protected]This pie is way too sweet for my taste. I would cut the sugar in half next time.
Adolphus Thomas
[email protected]I followed the recipe exactly, but my pie turned out runny. I'm not sure what went wrong.
Ebony Johnson
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I would not recommend this recipe.
lilian anyanwu
[email protected]I've tried a lot of almond cream pies, but this one is by far the best. The filling is so smooth and creamy, and the crust is perfectly flaky. I will definitely be making this pie again.
Ayebare Doreen
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. The crust is flaky and buttery, and the filling is creamy and flavorful. I highly recommend it!
Zahraa Atwi
[email protected]I was a little hesitant to try this pie because I'm not a huge fan of almonds, but I was pleasantly surprised. The almond flavor was very subtle, and the pie was actually quite delicious.
Malik Saeed
[email protected]This pie is so easy to make, and it's always a hit with my family and friends. I love that I can make it ahead of time, so I don't have to worry about dessert on the day of the party.
Bryleigh Breeden
[email protected]I've made this pie a few times now, and it's always a crowd-pleaser. The almond flavor is subtle but delicious, and the pie is just the right amount of sweetness.
Gsh Hsh
[email protected]This almond cream pie was a hit! The crust was flaky and buttery, and the filling was creamy and flavorful. I loved the combination of almonds and vanilla.