I often post pictures of almond cream pie when I make it for Thanksgiving, and people sometimes ask for the recipe. So here it is! This is basically a recipe for the filling, because I use a store bought pie crust to save myself a little time :)
Ingredients:
1 pre-baked pie crust, cooled
Filling:
2/3 cup sugar
3 tablespoons cornstarch
1/4 tsp salt
1 cup heavy cream
1.5 cup milk
4 egg yolks
1 tablespoon butter
1/2 teaspoon almond extract
Garnish:
whipped cream
toasted slivered almonds
Directions:
In a large heavy saucepan, combine sugar, salt, and cornstarch. Stir in milk, heavy cream, and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and almond extract. Pour egg mixture into prepared piecrust. Chill for 3-4 hours or overnight.
Top with whipped cream and toasted slivered almonds.
