- Yield: 4 pies
Almond Cream Pie
Recipe courtesy of Frances Wright, Pastry Chef, Forest Lake Country Club (Columbia, S.C.)
Ingredients
- whole milk - 12 cups
- sugar - 20 ozs.
- amaretto liquor - 2 ozs.
- corn starch - 5 ozs.
- egg yolks - 8 ea.
- eggs - 12 ea., large
- unsalted butter - 4 ozs.
- salt - 5 tsps.
Instructions
- Combine 9 cups of milk and sugar in pot bring to simmer
- Mix together the remaining 3 cups of milk and corn starch eggs, yolks.
- Pour through strainer over pot of hot milk and sugar mixture.
- Use rubber spatula until it becomes thicker, then continue with whisk.
- When the mixture is firm, remove from heat and amaretto and continue to whisk.
- Finish the recipe with butter and continue whisking until smooth.
- Cool some before pouring in pie shells.
- Place plastic wrap on pies to prevent film forming. Refrigerate until set.
- Top pies with fresh whipped cream and lightly toasted sliced almonds.
