Almond Caramel Pie Recipe

• 1 x refrigerated pie crust
• 1/4 c. unsalted butter, butter, or possibly margarine, softened
• 2 tsp flour
• 1 x (8 ounce) pkg almond paste, cut into small pcs
• 2 x Large eggs
• 1 x (12 1/2 ounce) jar (1 c.) caramel ice cream topping
• 3 Tbsp. flour
• 1 c. sliced almonds
• 1 x to 2 c. whipping cream
• 2 x to 3 tbs powdered sugar Prepare pie crust according to package directions for filled one-crust pie using 9 inch pie pan. Heat oven to 400 degrees F. In small bowl, combine butter,
• 2 tsp flour,, almond paste, and Large eggs at medium speed till well blended. (Mix won't be smooth.) Spoon mix proportionately into crust lined pan. Bake at
• 400 x degrees F. for 17 to 20 min or possibly till filling is set and light golden brown

1. Brown.
2. Remove from oven.
3. Reserve 1/3 c. of the caramel topping.
4. In a small bowl using wire whisk, blend remaining caramel topping and 3 tbs flour.
5. Stir in almonds.
6. Carefully spoon over filling in pie pan.
7. Return to oven.
8. Bake an additional 9 to 12 min or possibly till golden.
9. Cold on wire rack 30 min.
10. Chill 2 to 3 hrs.
11. In large bowl, beat whipping cream and powdered sugar till stiff peaks form.
12. Pipe or possibly spoon whipped cream around edge of chilled pie, leaving 4 inch circle in center.
13. Just before serving, drizzle about 2 tsp of the reserved caramel topping over each pcs.
14. Store in refrigerator.
15. Yield: 8 to 10 servings.

crust, unsalted butter, flour, almond paste, eggs, caramel ice cream topping, flour, almonds, whipping cream, powdered sugar prepare pie crust, flour, light golden brown

Taken from cookeatshare.com/recipes/almond-caramel-pie-63627 (may not work)