Thursday, May 5, 2011

Almond Cream Pie

There are so many things going for this pie. It is light, creamy, and silky-smooth. The flavor is just awesome, and the homemade crust really takes it over the top. Yum...

The original recipe called for gelatin (to help it stabilize), but since I don't usually have any on hand, I tweaked the recipe so that I can leave it out. I really don't think it needs it anyhow, because it works just as well without it!

This recipe is definitely a keeper, I've made it countless times and its always a hit. Give it a try. Its quick, its easy, and its positively scrumptious!

Almond Cream Pie

Adapted from Paula Deen's Holiday Baking Magazine (2007)

Makes 1 (9") pie

1 1/2 cups graham cracker crumbs

1/4 cup chopped sliced almonds

3 tablespoons sugar (or honey sucanat)

4 tablespoons (1/2 stick) butter, melted

1 (8 oz) package cream cheese, softened

1 1/2 cups confectioners' sugar

2 tablespoons almond extract

2 cups heavy whipping cream

Garnish: toasted sliced almonds

Preheat oven to 350°.

Combine crumbs, almonds, and sugar in a medium bowl. Add melted butter. Stir until crumbly. Press in bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, until browned. Cool completely.

In the bowl of an electric mixer, beat cream cheese until smooth. Add confectioners sugar and beat until creamy. Mix in extract. Set aside

Pour whipping cream into a bowl, and beat with an electric mixer until it reaches stiff peaks. Fold in cream cheese mixture. Spoon into crust. Cover pie, and chill 4 hours before serving. Sprinkle toasted almonds on top just before serving. Enjoy!

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