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Luscious Almond Caramel Pie
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This pie is a 1990 Pillsbury Bake-Off Contest winner.
It has a yummy almond filling topped with caramel and whipped cream
1 bottom pie crust.
1/4 cup butter or margarine, softened
2 tsp. flour
1 (7 oz.) pkg almond paste, cut into small pieces
2 eggs
1 cup caramel ice cream topping
3 tbl. flour
1 cup sliced almonds
Topping:
1-2 cups whipping cream
2-3 tbl. powdered sugar
Preheat oven to 400 degrees. In a small bowl, combine butter, 2 tsp. flour, almond paste and eggs at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture into crust lined pan. Bake at 400 degrees for 17-20 minutes or until the filling is set and light golden brown.
Reserve 1/3 cup of the caramel topping. In a small bowl using a wire whisk, blend remaining caramel topping and 3 tbl. flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven,. Bake an additional 9-12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2-3 hours.
In a large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving a 4 inch circle in the center. Just before serving, drizzle about 2 tsp. of the reserved caramel topping over each piece of pie.
Keep refrigerated.
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