Best 2 Almond Custard Pie Recipes

Almond custard pie is a delectable dessert that combines the nutty flavor of almonds with the creamy richness of custard. With its golden crust, smooth filling, and fragrant aroma, this pie is sure to satisfy your sweet cravings. Its combination of textures and flavors makes it a perfect choice for any occasion, whether it's a special gathering or a cozy family dinner. If you're looking for an almond custard pie recipe that will impress your friends and family, you've come to the right place. Here, we've gathered a collection of the best almond custard pie recipes, each with its own unique twist on this classic dessert.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN SUGAR & ALMOND PUMPKIN CUSTARD PIE

Brown Sugar & Almond Pumpkin Custard Pie image

Plain old pumpkin pie is fine, but for special occasions, I reach for this recipe! A tender homemade crust is topped with a crunchy brown sugar layer and then creamy pumpkin custard.

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 23

Ingredients

1-2/3 cups all-purpose flour
2/3 cup shortening
3/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cold water
2 tablespoons plus 1-1/2 teaspoons cider vinegar
BROWN SUGAR LAYER:
1 cup finely chopped almonds
1/2 cup packed brown sugar
2 tablespoons almond paste
2 tablespoons finely chopped crystallized ginger
2 teaspoons all-purpose flour
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3 tablespoons cold butter
CUSTARD LAYER:
3 ounces cream cheese, softened
1 cup packed brown sugar
1/3 cup sour cream
1-1/3 cups canned pumpkin
1/2 cup evaporated milk
2 tablespoons molasses
2 teaspoons pumpkin pie spice
2 large eggs plus 1 large egg yolk, lightly beaten

Steps:

In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic. Refrigerate until easy to handle, about 30 minutes., Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly. Spread over bottom of crust., In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil., Bake at 425° for 10 minutes. Reduce heat to 375°; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 693 calories, Fat 38g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 343mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 5g fiber), Protein 11g protein.

ALMOND CUSTARD PIE

Almond Custard Pie image

My dad favored custard pies. They are also a favorite of mine. I also love the flavoring of almond. I decided to combine these two flavors for a different touch to a regular custard pie. This is a very easy pie to prepare. Hope you enjoy it!

Provided by Sena Wilson

Categories Other Sauces

Time 55m

Number Of Ingredients 10

Ingredients

1 unbaked pie crust
4 Tbsp butter (softened)
3/4 c sugar (granulated)
4 eggs
2 c milk
dash of salt
1/4 tsp nutmeg (divided)
1 1/2 tsp almond extract
2 Tbsp caramel ice cream sauce (slightly warmed to drizzle)
1/4 c almonds, toasted and chopped

Steps:

1. Cream softened butter and sugar on medium speed of mixer for 2 minutes. Add salt, 1/8 tsp. nutmeg, almond extract, and eggs. Beat on high 2 minutes; add milk; blend well.
2. Pour into unbaked pie shell. Sprinkle remaining nutmeg over pie. Bake at 350 degrees for 35 to 45 minutes, or until knife inserted in middle comes out clean. Cover pie crust with pie rim or foil to avoid over-browning if necessary. Remove from oven and cool.
3. Drizzle warmed caramel sauce over pie; sprinkle with almonds (you can use toasted sliced almonds if you prefer). Store in refrigerator until well chilled. Serve.

Tips:

For a richer flavor, use whole milk instead of skim milk.
Add a teaspoon of vanilla extract or almond extract to the custard for extra flavor.
If you don't have a pie plate, you can use a 9-inch springform pan.
To prevent the crust from getting soggy, pre-bake it for 10 minutes before filling it with the custard.
Let the pie cool completely before serving. This will help the custard to set and firm up.

Conclusion:

Almond custard pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy custard filling and flaky crust, this pie is sure to be a hit with everyone. So next time you're looking for a special dessert, give almond custard pie a try. You won't be disappointed!