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Cook'n with Betty Crocker 
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Luscious Almond Caramel Pie |
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Serves: 10 Print this RecipeBettie Sechrist - Montgomery, Alabama Bake-Off® Contest 34, 1990 This indulgent pie has a memorable almond filling topped with caramel and whipped cream. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 1/4 cup unsalted butter, butter or margarine, softened 2 teaspoons all-purpose flour 1 (7-ounce) box almond paste, cut into small pieces 2 eggs 1 cup (12.5-oz. jar) caramel ice cream topping 3 tablespoons all-purpose flour 1 cup sliced almonds TOPPING 1 to 2 cups whipping cream 2 to 3 tablespoons powdered sugar Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan. Heat oven to 400°F. In small bowl, combine butter, 2 teaspoons flour, almond paste and eggs at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture evenly into crustlined pan. Bake at 400°F. for 17 to 20 minutes or until filling is set and light golden brown. Remove from oven. Reserve 1/3 cup of the caramel topping. In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven; bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours. In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center. Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece. Store in refrigerator. Nutrition Per Serving: Calories 590; Protein 109; Carbohydrate 49g; Fat 40g; Sodium 220mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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