Almond Cream Pie

• 3/4 c. sugar
• 1/4 c. cornstarch
• 3 c. milk
• 4 beaten egg yolks
• 1 Tbsp. butter
• 3/4 c. chopped blanched almonds
• 1/2 tsp. almond extract
• 1 (9-inch) baked pie shell
• 1/4 c. sugar
• 1 c. whipping cream
• maraschino cherries
• toasted slivered almonds

1. In a saucepan, thoroughly stir together the 3/4 cup sugar and cornstarch.
2. Gradually stir in milk.
3. Cook and stir over medium heat until thickened and bubbly.
4. Reduce heat; cook and stir 2 minutes more.
5. Remove from heat.
6. Gradually stir about 1 cup hot mixture into the egg yolks.
7. Return the egg mixture to saucepan; bring to a gentle boil.
8. Cook and stir 2 minutes more.
9. Remove from heat and stir in butter, chopped almonds and extract.
10. Pour into pastry shell; cover surface with clear plastic wrap.
11. Chill 4 to 6 hours.
12. In a chilled bowl, whip cream with 1/4 cup sugar until soft peaks form.
13. Spoon onto pie.
14. Garnish with maraschino cherries and toasted slivered almonds.

sugar, cornstarch, milk, egg yolks, butter, blanched almonds, almond extract, shell, sugar, whipping cream, maraschino cherries, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=203028 (may not work)