Almond Cream Pie or Pecan Cream Pie

Submitted by Coppercloud

"A cream pie with whip cream topping. Also a pecan veneration. **Note prep time includes pie chill time to set cream."

 

• Ready In: 7hrs 15mins
• Ingredients: 14
• Yields: 1 9" pie
• Serves: 12

ingredients

• 1 9-inch baked pie crust
• 3⁄4 cup sugar
• 1⁄4 teaspoon salt
• 3⁄4 cup cake flour
• 3 cups milk
• 4 eggs, separated
• 1 tablespoon butter
• 1 teaspoon almond extract
• 1⁄2 teaspoon vanilla extract
• 3⁄4 cup almonds, blanched, peeled, chopped and toasted
• 1 cup whipping cream
• 1⁄4 cup powdered sugar
• 1⁄2 teaspoon vanilla
• 1⁄4 cup slivered almonds, toasted

directions

1. In saucepan, combine, sugar, salt and cake flour. Stir in milk and egg yolks. Whisk all smooth.
2. Cook on med-high for 3 minutes while stirring. Turn down heat. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
3. Take mixture off heat, stir in butter, and both extracts. Add chopped almonds. Stir until blended. Pour into bowl, cover and cool. Once cool to touch, pour into already cooked pie shell. Cover with plastic wrap, directly on cream(to prevent a skin from forming).
4. Chill in fridge for 4-6 hours.
5. For Topping: in a chilled bowl, pour whipping cream, powder sugar and vanilla. Whip until soft peaks form.
6. Spoon or pipe onto chilled pie. Garnish with toasted slivered almonds.
7. Variation: pecan cream pie: take out almond extract, increase vanilla extract to 1 teaspoon. Use chopped toasted pecans instead of almonds for filling and use toasted chopped pecans for garnish.