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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From several sources put together. Ingredients:
1/16 cup almonds, flaked toasted, divided |
1 pie crust |
16 ounces cream, 1/2 and 1/2 |
2 1/2 ounces sugar |
5 eggs, separated |
1 1/2 ounces almond paste |
1/2 teaspoon vanilla |
1/4 teaspoon almond extract |
1 ounce amaretto |
Directions:
1. Press some of the toasted almonds in bottom of the pie crust.
2. Bake in a 350 degree Fahrenheit oven until lightly browned, about 10 15 minutes.
3. Meanwhile in double boiler heat 1/2 and 1/2 cream to 110 degrees Fahrenheit.
4. In another bowl mix egg yolks, almond paste, vanilla extract, almond extract, and Amaretto together.
5. Temper cream into egg yolk mixture.
6. Mix until smooth.
7. Pour into pie crust.
8. Cook in ban marie water bath under pie pan so it doesn't get wet.
9. Bake at 350 degrees Fahrenheit for 45 minutes until set.
10. Beat egg whites with 1/4 cup sugar until stiff.
11. Put on top of custard.
12. In a broad band around perimeter of pie, spread the toasted almond flakes.
13. Bake until merigue browns.
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