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Almond Macaroon Pie

Canadian.Recipes's picture
Ingredients
  Almond macaroon cookies 9 (1 3/4 Inches)
  Sugar 1 Cup (16 tbs)
  Flour 3 Tablespoon
  Salt 1⁄8 Teaspoon
  Cold milk 1⁄4 Cup (4 tbs)
  Cream 1 Cup (16 tbs), scalded
  Egg yolks 3 , slightly beaten
  Butter/Margarine 2 Tablespoon
  Almond extract 1 Teaspoon
  Baked 9 inch pie shell 1
  Blanched almonds 1⁄4 Cup (4 tbs), finely chopped
Directions

Heat cookies on a baking sheet in a 325°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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Boiled
Dish: 
Pie
Interest: 
Party

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