Almond Custard Pie

It´s 7 out of 10 said my husband when he was done with the almond custard pie this evening.  And let me tell you,  he is not a cake/pie guy 🙂 So I would say it was a success.

It was also my grandmothers birthday today and although I am 6000 km away from her , I still celebrate her birthday and this year I took on a big project. Let me share it with you. It took me several hours to make so prepare yourself.

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ALMOND CUSTARD PIE WITH STRAWBERRY JAM GLAZE

Preheat oven to 350 degrees F.

Crust

2 cups of crushed Ritz Crackers (measure AFTER crushing)
6 Tablespoons (¾ stick) salted butter melted
½ cup brown sugar (pack it down when you measure it)

The Almond Custard

¾ cup whole milk
1 cup heavy cream (that’s whipping cream)
½ cup smooth almond butter

¼ cup white sugar
¼ cup brown sugar
4 large eggs

Whipped cream, sliced almonds and mint to garnish pie slices.

For the crust mix the cracker crumbs, butter, and brown sugar thoroughly. Took me 2 minutes with the stand mixer.

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I used a spring form pan for this recipe but you can use a baking pan with higher sides (if you don´t own a spring form).  Press the crust into the spring form. Bake at 350 F for 10 minutes. Don´t turn off the oven.

While the crust is in the oven, make the filling. Combine the milk and cream in a medium saucepan and bring it to a simmer. Add the almond butter and at allow it to sit for a minute. Then whisk it smooth. Set aside.

In the bowl of an electric mixer, mix the white sugar, brown sugar, and eggs until the mixture is fluffy and light yellow. This will form part of your custard mixture.
With the mixer running on LOW, add the hot milk mixture slowly to your sugar/egg mix. Do it very slowly, just a little drip, you don´t wanna cook the eggs.

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When the mixture is combined,  pour it on top of your crust and put it in the oven at 350 F for 40-50 minutes if you use a spring form. If regular baking pan, stick with 30-40 minutes.

Test your pie while it’s still in the oven by sticking a blade of a table knife one inch from the center. Pull out the knife and if there is still milky liquid clinging to the blade, your pie needs at least 5 minutes more in the oven.

After the 5 minutes are up, test your pie with a clean table knife again. Repeat as often as necessary until the blade of the knife comes out clean.

When your pie has set, remove it from the oven and let cool. Put it in the fridge for 30 minutes or until you feel its completely cooled down.

When your Almond Custard Pie has thoroughly chilled make the Strawberry Jam Glaze. You can really use any jam you have at home. The original recipe was with raspberry jam but I only had strawberry one.

Strawberry Jam Glaze

1 cup strawberry jam
1/2 tsp dry unflavoured gelatin
1/4 cup cold water

Measure one cup of  jam and place it in a food processor. Process until smooth.

Put the water in a small bowl and sprinkle the dry unflavored gelatin over the cold water. Let stand for 1 minute. Stir and let sit another 10 minutes to allow it to bloom.

Combine the gelatin mixture and the pureed jam in a small saucepan. Cook the mixture over medium heat until it bubbles, stirring the mix constantly with a wooden spoon.

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Sprinkle some almond slivers on top of your pie and then pour the Strawberry glaze over it. Refrigerate it until the glaze has set.

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I could not wait to test it so I took it out of the fridge a bit prematurely but it tasted good nevertheless.

It was a very good pie although I prefer fresh berries over the jam glaze. For me it was way too sweet so next time I would definitely use fresh berries on top and maybe would loose the whipped cream 😉

All in all, it was a good baking day and I am overall happy with this pie. I have never baked a custard pie before so that was a first! I am happy about that!

  • Recipe is from “Raspberry Danish Murder” by Joanne Fluke

 

 

 

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