Best Almond Custard Pie Recipes
BROWN SUGAR & ALMOND PUMPKIN CUSTARD PIE
Plain old pumpkin pie is fine, but for special occasions, I reach for this recipe! A tender homemade crust is topped with a crunchy brown sugar layer and then creamy pumpkin custard.
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic. Refrigerate until easy to handle, about 30 minutes., Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly. Spread over bottom of crust., In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil., Bake at 425° for 10 minutes. Reduce heat to 375°; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 693 calories, Fat 38g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 343mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 5g fiber), Protein 11g protein.
ALMOND-FUDGE CUSTARD PIE
Rich chocolate and a hint of almond team up in this creamy pie from field editor Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sugar, cocoa and salt. In another bowl, whisk the eggs, cream and extract just until combined. Stir into dry ingredients until blended. Carefully pour into pastry shell. , Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. , Garnish with whipped cream and almonds. Store in the refrigerator.
Nutrition Facts : Calories 293 calories, Fat 14g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 183mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
ALMOND CUSTARD PIE
My dad favored custard pies. They are also a favorite of mine. I also love the flavoring of almond. I decided to combine these two flavors for a different touch to a regular custard pie. This is a very easy pie to prepare. Hope you enjoy it!
Provided by Sena Wilson
Categories Other Sauces
Time 55m
Number Of Ingredients 10
Steps:
- 1. Cream softened butter and sugar on medium speed of mixer for 2 minutes. Add salt, 1/8 tsp. nutmeg, almond extract, and eggs. Beat on high 2 minutes; add milk; blend well.
- 2. Pour into unbaked pie shell. Sprinkle remaining nutmeg over pie. Bake at 350 degrees for 35 to 45 minutes, or until knife inserted in middle comes out clean. Cover pie crust with pie rim or foil to avoid over-browning if necessary. Remove from oven and cool.
- 3. Drizzle warmed caramel sauce over pie; sprinkle with almonds (you can use toasted sliced almonds if you prefer). Store in refrigerator until well chilled. Serve.
ALMOND - FUDGE CUSTARD PIE
This pie is so easy and delicious. I have one in the oven, son's request... Taste of Home recipe ( 2005 )
Provided by Cassie *
Categories Puddings
Time 45m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, combine the sugar, cocoa and salt. In another bowl, whisk the eggs, cream and extract just until combined. Stir into dry ingredients until blended. Carefully pour into pastry shell.
- 2. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
- 3. Garnish with whipped cream and almonds. Store in the refrigerator.
ALMOND-FUDGE CUSTARD PIE RECIPE
How to make Almond-Fudge Custard Pie Recipe
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a small bowl, combine the sugar, cocoa and salt. In another bowl, whisk the eggs, cream and extract just until combined. Stir into dry ingredients until blended. Carefully pour into pastry shell.
- Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
- Garnish with whipped cream and almonds. Store in the refrigerator. Yield: 6-8 servings.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love