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1 Refrigerated Pie Crust
1/4 cup unsalted Butter or Butter or Margarine, softened
2 teaspoons Flour
1 (8 ounce) package Almond Paste, cut into small pieces
2 Eggs
1 (12 1/2 ounce) jar Caramel Ice Cream topping
3 Tablespoons Flour
1 cup sliced Almonds
1-2 cup Whipping Cream
2-3 Tablespoons powdered Sugar
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Prepare pie crust in a 9" pan according to package directions for filled one-crust pie. Heat oven to 400 degrees F. In small bowl, combine butter, 2 tsp flour, almond paste, and eggs-- beat at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture evenly into crust lined pan. Bake at 400 degrees F for 17 to 20 minutes or until filling is set and light golden brown. Remove from oven. Reserve 1/3 cup of the caramel topping. In a small bowl using wire whisk, blend remaining caramel topping and 3 tbs flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven. Bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours. In large bowl, beat whipping cream and powdered sugar until stiff peaks form. 16. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center. 17. Just before serving, drizzle about 2 tsp of the reserved caramel topping over each pieces. 18. Store in refrigerator.
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