Almond Macaroon Pie
|Almond macaroon cookies||9 (1 3/4 Inches)|
|Sugar||1 Cup (16 tbs)|
|Cold milk||1⁄4 Cup (4 tbs)|
|Cream||1 Cup (16 tbs), scalded|
|Egg yolks||3 , slightly beaten|
|Almond extract||1 Teaspoon|
|Baked 9 inch pie shell||1|
|Blanched almonds||1⁄4 Cup (4 tbs), finely chopped|
Heat cookies on a baking sheet in a 325Â°F oven for about 15 minutes; cool.
Crush to make about 3/4 cup fine crumbs.
Combine sugar, flour, and salt in top of double boiler; mix well and stir in the cold milk.
Gradually add the scalded cream, stirring constantly.
Bring to boiling and cook 3 minutes.
Stir about 1/2 cup of hot mixture into beaten egg yolks; immediately blend into mixture in double boiler.
Place over boiling water and cook about 5 minutes, or until thickened, stirring occasionally.
Remove from water.
Blend in butter, extract, and macaroon crumbs; cool to lukewarm.
Turn filling into pie shell.
To complete pie, top with sweetened whipped cream and sprinkle with chopped almonds.