In my pie making adventures, I've tried quite a few recipes whose results were questionable (Shoofly Pie with blackstrap molasses; do not do this!) or which mysteriously morphed into something else. Such it was that I started with the notion of making chess pie and ended up with this Almond Custard Pie.
I'm not entirely sure how one thing led to another anymore, but this is a delicious almondy confection. I'm not entirely sure it counts as a pie, as the almond crust has the interesting habit of rising to the top of the pie instead of remaining on the bottom as crust.
Ingredients
For Crust
- 1 cup Almonds preferably sliced
- 1 tbsp Butter
- 1/4 tsp Almond Extract
Servings: people
Instructions
- Preheat the oven to 350°.
- Chop your almonds up in a food processor. Once they are finely chopped, add the butter and almond extract and continue processing until well mixed. If the butter starts out soft, then the almonds should start clumping together in a loose dough.
- Press your almond dough into the bottom of a pie plate, and bake in the oven for 10 minutes.
- While your crust is cooking, cream together your butter and sugar until smooth.
- Add in the eggs, flour, whey, almond extract, and nutmeg. Mix well.
- Pour the filling into your pie plate, and bake for an additional 60 minutes.
Recipe Notes
On the whey - the first time I made this recipe, I had really thick whey from one of my cheese-making experiments.. It was a bit like soft yogurt. You can also use buttermilk, OR 1 cup of whey/milk with 1/2 cup of yogurt.
On the pie crust - 1 cup of almonds only makes enough to cover the bottom of the pie plate. I like limited crust, but if you want it to go up the sides as well, double the crust recipe.
Share this Recipe