Prep 1 hr
Cook 4 hrs
A subtle flavor treat whose secret ingredient is the almonds. From an old Family Circle pies and cakes cookbook. Cook time is chilling time.
- 9 ounces whole blanched almonds, ground (2 cups)
- 2 tablespoons butter (if using margarine, not spread or tub product) or 2 tablespoons margarine (if using margarine, not spread or tub product)
- 3 tablespoons sugar (for crust)
- 1 (1/4 ounce) envelope unflavored gelatin
- 3⁄4 cup sugar (for filling)
- 4 eggs, separated
- 1⁄2 cup rose wine or 1⁄2 cup blush wine
- 1⁄4 cup water
- 1⁄4 teaspoon cream of tartar
- 1 cup whipping cream
- 5 drops red food coloring
- Preheat oven to 350°F.
- Blend almonds, butter and 3 Tablespoons sugar in a small bowl.
- Press evenly over the bottom and side of a very lightly buttered 9-inch pie plate.
- Bake for ten minutes or until lightly golden.
- Cool completely on a wire rack.
- Mix gelatin and 1/2 cup sugar in the top of a double boiler; beat in egg yolks until light and fluffy; blend in wine and water.
- Place over simmering water and cook, stirring constantly until gelatin dissolves and mixture coats a spoon; pour into a large bowl.
- Set bowl in a pan of ice water to speed setting.
- Chill at room temperature, stirring often just until as thick as an unbeaten egg white.
- While the gelatin chills, beat the egg whites in a medium bowl with the cream of tartar until doubled in volume; beat in remaining 1/4 cup sugar, one tablespoon at a time until meringue stands in firm peaks.
- Beat cream until stiff in a second bowl.
- Fold meringue and whipped cream gently into the thickened gelatin mixture until no streaks of white remain.
- Fold in about five drops of red food coloring to tint the mixture pink.
- Chill again if necessary until thick enough to mound when spooned into cooled crust.
- Chill for four hours or until firm.
- Garnish with whipped cream, if desired.