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Almond Caramel Pie
1 (9 inch) baked pie shell
FILLING
1/4 cup butter or margarine, softened
2 teaspoons flour
8 ounce almond paste, cut into sm. pieces
2 eggs
Caramel ice cream topping (1 c.)
3 tablespoons flour
1 cups sliced almonds
TOPPING
1 to 2 cups whipping cream
2 to 3 tablespoons powdered sugar
Heat oven to 400 degrees. In small bowl, combine butter, 2 tablespoons
flour, almond paste and eggs at medium speed until well blended. Spoon
mixture evenly into pie crust lined pan. Bake for 17 to 20 minutes or until
filling is set and a light golden brown. 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 baked filling in
pie pan. Return to oven. Bake for an additional 10 minutes or until golden
brown. Cool on wire rack for 30 minutes. Refrigerate 2 to 3 hours. In large
bowl, beat whipping cream and powdered sugar until stiff peaks form. Spoon
whipping cream around edge of pie leaving small circle in center. Just
before serving drizzle about 2 teaspoons of reserved caramel topping over
each piece. Keep refrigerated.
http://www.nancyskitchen.com
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