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  • Almond Caramel Pie

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    Almond Caramel Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x refrigerated pie crust
    • 1/4 c. unsalted butter, butter, or possibly margarine, softened
    • 2 tsp flour
    • 1 x (8 ounce) pkg almond paste, cut into small pcs
    • 2 x Large eggs
    • 1 x (12 1/2 ounce) jar (1 c.) caramel ice cream topping
    • 3 Tbsp. flour
    • 1 c. sliced almonds
    • 1 x to 2 c. whipping cream
    • 2 x to 3 tbs powdered sugar Prepare pie crust according to package directions for filled one-crust pie using 9 inch pie pan. Heat oven to 400 degrees F. In small bowl, combine butter,
    • 2 tsp flour,, almond paste, and Large eggs at medium speed till well blended. (Mix won't be smooth.) Spoon mix proportionately into crust lined pan. Bake at
    • 400 x degrees F. for 17 to 20 min or possibly till filling is set and light golden brown

    Directions

    1. Brown. Remove from oven. Reserve 1/3 c. of the caramel topping. In a small bowl using wire whisk, blend remaining caramel topping and 3 tbs flour. Stir in almonds. Carefully spoon over filling in pie pan.
    2. Return to oven. Bake an additional 9 to 12 min or possibly till golden. Cold on wire rack 30 min. Chill 2 to 3 hrs. In large bowl, beat whipping cream and powdered sugar till stiff peaks form. Pipe or possibly spoon whipped cream around edge of chilled pie, leaving 4 inch circle in center. Just before serving, drizzle about 2 tsp of the reserved caramel topping over each pcs.
    3. Store in refrigerator.
    4. Yield: 8 to 10 servings.

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