Description
A rich and creamy almond custard pie made with almond paste, butter, eggs, and a buttery crust. A nutty, golden-brown dessert perfect for any occasion.
Ingredients
1 unbaked 9-inch piecrust
1 cup prepared almond paste
1 cup granulated sugar
1/2 teaspoon salt
1 cup butter, melted
1 teaspoon almond extract (or rosewater, or vanilla extract)
4 large eggs
Instructions
1. Heat the oven to 350 degrees F. Prepare the piecrust in a 9-inch pie pan and set aside.
2. Slice the almond paste into thick slabs, and then chop into 1/2-inch pieces.
3. In a large mixing bowl, combine chopped almond paste with sugar and salt. Mash together using a fork or electric mixer.
4. Add the melted butter and continue mashing and stirring to combine thoroughly.
5. Add almond extract, then add the eggs one at a time, mixing well after each addition.
6. Mix everything until the batter is pale, fluffy, and fairly smooth, with tiny almond bits for texture.
7. Pour into the prepared piecrust and smooth the top.
8. Bake at 350°F for 50–55 minutes, until puffed and golden around the edges and mostly firm in the center.
9. Cool on a wire rack to room temperature before serving.
Notes
This pie browns quickly. If it starts to brown too much before the center sets, loosely tent with foil.
You can enhance the flavor by using 2 teaspoons of almond extract.
Rosewater or orange flower water are great alternatives to almond extract.
Chill the pie overnight for best texture and easy slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Pie
- Method: Baking
- Cuisine: American