Amaretto Custard Pie

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 116
    cup almonds, flaked toasted, divided
  • 1
    pie crust
  • 16
    ounces cream, 1/2 and 1/2
  • 2 12
    ounces sugar
  • 5
    eggs, separated
  • 1 12
    ounces almond paste
  • 12
    teaspoon vanilla
  • 14
    teaspoon almond extract
  • 1
    ounce Amaretto
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DIRECTIONS

  • Press some of the toasted almonds in bottom of the pie crust.
  • Bake in a 350 degree Fahrenheit oven until lightly browned, about 10 15 minutes.
  • Meanwhile in double boiler heat 1/2 and 1/2 cream to 110 degrees Fahrenheit.
  • In another bowl mix egg yolks, almond paste, vanilla extract, almond extract, and Amaretto together.
  • Temper cream into egg yolk mixture.
  • Mix until smooth.
  • Pour into pie crust.
  • Cook in ban marie water bath under pie pan so it doesn't get wet.
  • Bake at 350 degrees Fahrenheit for 45 minutes until set.
  • Beat egg whites with 1/4 cup sugar until stiff.
  • Put on top of custard.
  • In a broad band around perimeter of pie, spread the toasted almond flakes.
  • Bake until merigue browns.
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