Best Almond Cream Pie Recipes

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
• For filling:
• Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For bark, sauce, and topping:
• Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
• Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
• Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE

Steps:

• Make crust:
• Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
• Make praline:
• Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
• Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
• Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
• *Available at Italian markets and some supermarkets.

PUMPKIN PIE WITH ALMOND SPICED WHIPPED CREAM

Steps:

• Heat the pie in hot oven to crisp shell.
• Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.
• Serve pie with flavored cream.

PUMPKIN ICE CREAM PIE WITH COCOLATE-ALMOND BARK & TOFFEE SAUCE RECIPE

Steps:

• For crust: Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely. For filling: Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen. For bark, sauce, and topping: Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen. Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving. Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

PEAR AND ALMOND CREAM PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with the bottom crust.
• Blend marzipan and butter together in a food processor until smooth. Add eggs and flour and continue mixing until very smooth. Pour into the pie crust. Mount sliced pears over the marzipan cream. Cover with the top crust and flute the edges. Make a few slices in the top crust to vent.
• Bake in the preheated oven, covering loosely with foil if crust gets too dark, until golden brown and heated through, about 45 minutes. Sprinkle sugar on top. Let cool completely to give filling a chance to set.

ALMOND CREAM PIE

Steps:

• Prepare the Crust:.
• Preheat the oven to 375°F.
• Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
• Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
• Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
• Prepare the filling:.
• In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
• Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
• Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
• Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.

ALMOND CRUSTED CHERRY CREAM PIE

Steps:

• Mix pie crust as directed, but add chopped almonds with water.
• Prick only the sides of the pie crust and bake as directed.
• Cool.
• Combine condensed milk, lemon juice, vanilla, and almond extract.
• Fold in whipped cream and spoon into cooled pie shell.
• Spread cherry pie filling over cream filling.
• Chill.

ALMOND CREAM PIE

Steps:

• Heat oven to 375°F.
• Combine graham crumbs, 1/3 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Remove from oven; reduce oven temperature to 350°F.
• Combine 1/2 cup of the remaining sugar and cornstarch in small bowl. Stir in 1/2 cup milk. Beat egg yolks until blended; stir into cornstarch mixture. Bring remaining milk just to boil in medium saucepan on medium heat. Gradually add cornstarch mixture, mixing well after each addition. Cook on low heat 5 min. or until thickened, stirring frequently. Remove from heat. Stir in almond extract. Pour into crust.
• Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until stiff peaks form. Spread over pie filling, sealing egg white mixture to edge of crust.
• Bake 12 to 15 min. or until lightly browned. Cool completely. Refrigerate 3 hours.
• Melt chocolate as directed on package; drizzle over pie. Sprinkle with nuts.

LOW-FAT ORANGE AND ALMOND CREAM CHEESE PIE

Steps:

• For Crust:
• Preheat oven to 400°F. Spray 9-inch-diameter springform pan with nonstick vegetable oil spray. Coarsely grind granola and blanched slivered almonds in processor. Transfer mixture to medium bowl. Stir in orange juice and honey. Press mixture onto bottom of prepared springform pan. Bake until crust is set and beginning to color, about 10 minutes. Transfer springform pan to rack and cool crust completely.
• For Filling:
• Stir orange juice and gelatin in heavy small saucepan over low heat until gelatin dissolves, about 3 minutes. Remove from heat. Puree cottage cheese, cream cheese, evaporated milk, sugar, honey and almond extract in blender until very smooth. Transfer to large bowl. Stir in gelatin mixture. Pour filling into crust. Cover and refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep refrigerated.)
• Cut peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick rounds. Cut each round in half. Drain orange pieces on several layers of paper towels. Arrange oranges decoratively over top of cheese pie. Stir apricot preserves in heavy small saucepan over low heat until melted. Brush oranges with apricot glaze. Sprinkle pie with almonds and serve.

BANANA CREAM PIE IN ALMOND CRUST

Steps:

• For crust: Cream butter and sugar in processor until smooth and fluffy; add egg and blend until smooth; add flour, 2/3s cup of almonds (retaining 1/3 cup for topping), baking powder and salt and process just until combined; gather dough into ball; flatten into disk.
• Wrap in plastic and refrigerate 1 hour.
• Press dough into 9-inch diameter glass pie dish, trimming excess even with edge of dish; crimp edge decoratively; refrigerate 1 hour.
• Preheat oven to 350°F; line crust with foil; fill with dried beans or pie weights; bake 12 minutes; remove beans and foil and bake until crust is set and edges are golden-brown, about 20 minutes; transfer to rack and cool.
• For filling: Pour 2 tbs water into small bowl; sprinkle gelatin over; let stand 10 minutes to soften; pour milk into medium saucepan; scrape seeds from vanilla bean into milk; add bean; bring to simmer; whisk yolks, 1/3 cup sugar and cornstarch in medium bowl until thick; gradually whisk in hot milk; return mixture to same saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes; add softened gelatin and stir to dissolve; press plastic wrap directly onto surface of pastry cream and chill until cool, about 30 minutes.
• Beat cream, confectioners' sugar and 1/2 tsp vanilla extract in large bowl to stiff peaks; carefully fold 1 ½ cups whipped cream into pastry cream; fold in bananas; spoon mixture into pie crust; spoon remaining whipped cream into pastry bag fitted with medium star tip; pipe whipped cream over filling, covering completely; chill until set, at least 3 hours and up to 6 hours; just before serving, sprinkle with remaining 1/3 cup of toasted almonds.
• Note: Because of the bananas, this pie is best eaten the day of making as they do turn brown as time passes - the flavour's still great, though.

ALMOND CRUST CHERRY CREAM PIE

Steps:

• Pie: Either incorporate almonds into crust before baking or sprinkle on top of cooled baked crust. Combine condensed milk, lemon juice, vanilla and almond extract. Stir til thickened. Fold in whipped cream. Spoon into shell. Top with cherry glaze or cherry pie filling. Chill 2 - 3 hours Cherry Glaze: Blend 2/3 C. reserved cherry juice with sugar and cornstarch. Cook over low heat, stirring constantly til mixture is thickened and clear. Add cherries ( and food coloring if using) Spread over cream filling. Chill.

MOCHA ALMOND ICE CREAM PIE

Steps:

• Prepare crust by combining softened butter and brown sugar in a medium bowl.
• Beat until fuffy.
• Beat in vanilla and egg yolk.
• Gradually blend in flour until mixture is combined.
• Blend in finely chopped chocolate.
• Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
• Pierce bottom in several places with a fork.
• Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
• Cool in a wire rack at least 30 minutes.
• Prepare filling: Mix almonds, brown sugar and melted butter.
• Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
• Spread half of the softened ice cream in the cooked, cooled crust.
• Sprinkle evenly with half of the almond mixture.
• Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
• Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
• Stir in salad oil.
• Remove partially frozen pie from the freezer.
• Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
• Return pie to freezer.
• When top is set,cover with foil and freeze until firm, at least 4 more hours.
• To serve, remove pie from freezer about 30 minutes before cutting.

COCONUT-ALMOND ICE CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the ice cream: Put the coconut milk, sugar, corn syrup and salt in a medium saucepan and heat over low heat, stirring, until the sugar dissolves. Pour into a bowl, cover, and refrigerate until chilled, about 1 hour.
• Meanwhile, for the crust: Process the almonds and sugar in a food processor until the mixture resembles coarse sand. Gradually add the melted butter while continuing to pulse. Press the crust evenly into the bottom and about 1-inch up the sides of a 10-inch spring-form pan. Bake until set, 12 to 15 minutes. Cool completely.
• Churn the coconut mixture in an ice cream maker according to the manufactures instructions until very thick, but still spreadable, about 30 minutes. Spread the ice cream evenly over the cooled crust and freeze until set, about 2 hours.
• Bring the pie to room temperature about 5 minutes before serving. Release the sides of the spring-form pan and sprinkle the top with coconut and almonds.

COCONUT ALMOND CREAM PIE

Steps:

• 1. Crust: Heat oven to 325^. Coat 9-inch pie plate with no stick cooking spray. Combine coconut, almonds and butter. Reserve 2 Tablespoons for garnish. Press remaining mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.
• 2. Filling: Combine sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and dry pudding mix, stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.
• 3. Whip cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared pie shell. Cover and chill thoroughly.
• 4. Whip heavy cream and powdered sugar to a stiff peak. Top pie with mixture just before serving. Garnish with reserved coconut mixture and fresh fruit, if desired.

TOASTED ALMOND CREAM PIE WITH BOYSENBERRY TOPPING

Steps:

• Make filling:
• Stir sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk in half and half, then yolks. Whisk over medium heat until custard thickens and boils, about 8 minutes (custard may be lumpy; whisk until smooth). Remove from heat. Whisk in extracts. Transfer to medium bowl. Press plastic onto surface; chill until cold and firm,at least 4 hours.
• Beat 1/2 cup cream in medium bowl until stiff peaks form. Whisk 1/4 of cream into filling to loosen. Fold remaining cream into filling; then fold in ground almonds. Cover and refrigerate up to 1 day.
• Make crust:
• Preheat oven to 375°F. Rollout dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim. Press whole almonds on diagonal into crust edge, spacing 1/2 inch apart. Pierce crust all over with fork. Freeze 10 minutes. Line with foil and beans or pie weights.
• Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until cooked through and pale golden, covering edge with foil if nuts brown too quickly and piercing with fork if crust bubbles, about 10 minutes. Transfer to rack; cool. Spoon filling into crust; chill.
• Make topping:
• Reserve 1/4 cup berries. Transfer remaining berries to processor; puree. Firmly press puree through sieve into measuring cup. If necessary, stir in enough reserved juice to yield 1 cup. Transfer 1/2 cup puree to saucepan; mix in crème de cassis. Sprinkle gelatin over. Let stand 15 minutes. Add sugar. Stir over medium-low heat until gelatin dissolves and mixture begins to simmer, about 2 minutes. Mix in remaining 1/2 cup puree. Chill just until cold but not set, 30 minutes.
• Spoon topping over filling; chill until set, at least 3 hours and up to 1 day.
• Garnish pie with whipped cream and reserved berries.

CHOCOLATE ALMOND CREAM PIE

Steps:

• Preheat oven to 350°F. Combine cookie crumbs and melted butter until well blended. Press firmly into bottom and sides of 9-inch deep dish pie pan. Place in oven and bake for 10 minutes - until crust is set. Cool completely before filling. Place ricotta and mascarpone cheeses in your stand mixer. Insert the chef's whisk. Turn to speed 6 and whip for 30 to 40 seconds. With the stand mixer running, add granulated sugar and both extracts. Continue to whip for 1 minute. Scrape bottom and sides of mixing bowl. Turn back to speed 6 and whip for 1 minute. With the stand mixer running, add ground almonds and ground chocolate, ¼ cup at a time, mixing for 20 seconds after each addition. Scrape bottom and sides of mixing bowl. Turn to speed 8 and gradually add heavy cream; whip for 1 minute. Scrape bottom and sides of bowl. Increase to speed 12 and whip for 2 minutes, until evenly thickened and increased in volume. Gently transfer whipped mixture to cooled crust. Cover and refrigerate for 8 hours or longer before serving. Serve chilled. For an even more outrageous touch, finish with shaved chocolate. - See more at: http://www.cuisinart.com/blog/entry/2137.html#sthash.qa705ZgV.dpuf

STRAWBERRY ALMOND CREAM PIE

Steps:

• Make filling first Ingredients for almond filling: 1/4 c Butter 1 c Almond paste 1 c Fat Free Coffe Creamer 1/2 c Sugar 1/2 c Toasted almonds, ground 6 Egg yolks 1 ts Vanilla Instructions: Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla. Line the pie crust with toasted sliced almonds and bake per instructions. Cool slightly. Fill with almond cream. let chill 20 minutes. Wash and destem strawberries and arrange on top of filling point side up. Puree strawberry jam and heat until thinned. Drizzle over strawberries and chill for several hours before serving.

ALMOND TOFFEE ICE CREAM PIE

Steps:

• 1. Spread half of ice cream in crust. Sprinkle with half of butter brickle. Lightly press into ice cream.2. Spread remaining ice cream over chips. Freeze at least 3 hours or until firm.3. In small saucepan combine sugar, milk, margarine or butter and corn syrup. Cook, uncovered, over medium heat until boiling. Boil for 1 minute. Remove from heat. Stir in remaining butter brickle. Cool for 1 hour, stirring occasionally. Refrigerate.4. Let pie stand at room temperature for 15 minutes. Cut into wedges. Spoon sauce over wedges. Refrigerate any remaining sauce for ice cream topping. Store pie in freezer.