Toasted Almond Cream Pie With Boysenberry Topping Recipes

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TOASTED ALMOND CREAM PIE WITH BOYSENBERRY TOPPING

Categories     Berry     Dairy     Egg     Dessert     Bake     Almond     Bon Appétit     Peanut Free     Soy Free

Yield Serves 8

Number Of Ingredients 19



Toasted Almond Cream Pie with Boysenberry Topping image

Steps:

  • Make filling:
  • Stir sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk in half and half, then yolks. Whisk over medium heat until custard thickens and boils, about 8 minutes (custard may be lumpy; whisk until smooth). Remove from heat. Whisk in extracts. Transfer to medium bowl. Press plastic onto surface; chill until cold and firm,at least 4 hours.
  • Beat 1/2 cup cream in medium bowl until stiff peaks form. Whisk 1/4 of cream into filling to loosen. Fold remaining cream into filling; then fold in ground almonds. Cover and refrigerate up to 1 day.
  • Make crust:
  • Preheat oven to 375°F. Rollout dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim. Press whole almonds on diagonal into crust edge, spacing 1/2 inch apart. Pierce crust all over with fork. Freeze 10 minutes. Line with foil and beans or pie weights.
  • Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until cooked through and pale golden, covering edge with foil if nuts brown too quickly and piercing with fork if crust bubbles, about 10 minutes. Transfer to rack; cool. Spoon filling into crust; chill.
  • Make topping:
  • Reserve 1/4 cup berries. Transfer remaining berries to processor; puree. Firmly press puree through sieve into measuring cup. If necessary, stir in enough reserved juice to yield 1 cup. Transfer 1/2 cup puree to saucepan; mix in crème de cassis. Sprinkle gelatin over. Let stand 15 minutes. Add sugar. Stir over medium-low heat until gelatin dissolves and mixture begins to simmer, about 2 minutes. Mix in remaining 1/2 cup puree. Chill just until cold but not set, 30 minutes.
  • Spoon topping over filling; chill until set, at least 3 hours and up to 1 day.
  • Garnish pie with whipped cream and reserved berries.

For filling
5 tablespoons sugar
3 tablespoons cornstarch
Large pinch of salt
1 1/3 cups half and half
4 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chilled whipping cream
1/2 cup whole blanched almonds, toasted, coarsely ground
For crust
1Easy Pastry Dough disk
1/2 cup whole blanched almonds
For topping
1 1-pound package frozen boysenberries, thawed, drained, juice reserved
1 tablespoon crème de cassis
1 3/4 teaspoons unflavored gelatin
6 tablespoons sugar
Lightly sweetened whipped cream

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h40m

Yield 16 to 24 sandwiches

Number Of Ingredients 19



Dark Chocolate Whoopie Pies with Toasted Almond Cream image

Steps:

  • For the whoopee pies: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
  • Combine both kinds of chocolate and the butter in a medium heatproof bowl. Fill a medium pot about a third of the way with water and bring to a simmer. Place the over the simmering water and lower the heat. Melt the chocolate and butter gently together, stirring and scraping the sides to avoid scorching, until melted, then remove the bowl from the heat. Cool 2 to 3 minutes.
  • Whisk together the sugar, eggs and vanilla in another bowl. Set aside. Sift together the flour, cocoa powder, salt and baking powder in another bowl. Whisk in the egg and then the chocolate mixture. Do not overmix.
  • Spray 2 baking sheets with nonstick spray and drop the batter on them in large spoonfuls about 2 inches in diameter, leaving room between each to allow spreading.
  • Bake, rotating and switching the positions of baking sheets halfway through, until the whoopee pies puff up slightly and settle, 6 to 8 minutes. Allow to cool for 10 minutes on the baking sheet before gingerly lifting them off and transferring to a flat surface.
  • For the filling: Heat the milk in a medium saucepan until hot and add 3/4 cup toasted almonds. Turn off the heat. Allow the almonds to steep in the milk 25 to 30 minutes. Strain the milk and pour it back into the same pan.
  • Beat together the sugar, cornstarch, flour and egg yolks in an electric mixer fitted with the whisk attachment until thick, 3 to 4 minutes.
  • Pour some of the hot milk mixture over the eggs and blend. Pour the egg mixture back into the milk and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract and continue to cook until the mixture begins to bubble, then cook for an additional 2 minutes, stirring. Transfer to a bowl and cover with a layer of plastic pressed against the surface so the cream doesn't form a skin. Refrigerate 1 hour.
  • Sandwich some of the cream and the remaining 1/4 cup toasted almonds between chocolate rounds. Drizzle with melted chocolate if using. Serve immediately or refrigerate until ready to serve.

4 ounces semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cubed
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup dark cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
Nonstick cooking spray, for the baking sheets
1 1/4 cups whole milk
1 cup slivered almonds, toasted
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
3 large egg yolks
1 teaspoon almond extract
1/2 cup melted dark chocolate, optional

BOYSENBERRY PIE

In the 1930s, Rudolph Boysen was looking for a place to grow a new berry variety when he met the Knotts, who were struggling to make ends meet on their California farm. They teamed up, and soon the Knott family was growing boysenberries, which taste like a cross between a blackberry and a raspberry. The Knotts' kitchen became the Chicken Dinner Restaurant, and the rest of the property transformed into the theme park we know today. The park honors its history with treats like boysenberry sherbet, cotton candy and this double-crust pie, still made from the Knotts' original recipe.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 13



Boysenberry Pie image

Steps:

  • Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
  • On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
  • Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
  • Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup cold vegetable shortening
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small cubes
2 tablespoons apple cider vinegar
1/3 cup ice water
1 pound frozen boysenberries, thawed, 1/2 cup liquid reserved
1 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Heavy cream, for brushing
Coarse sugar, for sprinkling

ALMOND CREAM PIE

I havent actually made this one yet, but it seems good. Right now I just want to share it. Will post an update once I manage to do it. Its from Cucina.

Provided by Pinaygourmet 345142

Categories     Pie

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14



Almond Cream Pie image

Steps:

  • Prepare the Crust:.
  • Preheat the oven to 375°F.
  • Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
  • Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
  • Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
  • Prepare the filling:.
  • In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
  • Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
  • Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
  • Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.

Nutrition Facts : Calories 699.5, Fat 40.5, SaturatedFat 16.1, Cholesterol 125.7, Sodium 566.7, Carbohydrate 72.5, Fiber 5.2, Sugar 23.9, Protein 15.3

2 1/4 cups flour, sifted
1/2 teaspoon salt
1/3 cup very cold butter, in pieces
1 cup ground almonds
1/3 cup sugar
1/3 cup cold water
1/3 cup flour
1/2 teaspoon salt
1/3 cup softened butter
1/3 cup sugar
1/2 cup ground almonds
1 1/2 cups milk
2 egg yolks
1/2 cup sliced almonds

EASY PASTRY DOUGH

Categories     Dessert     Bake     Bon Appétit

Yield Makes 2 crusts

Number Of Ingredients 7



Easy Pastry Dough image

Steps:

  • Blend first 4 ingredients in processor 10 seconds. Add shortening; process just until very coarse meal forms. Beat egg with 2 tablespoons water; add to processor. Blend until large moist clumps form, adding more water if dry. Gather dough into ball; divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

2 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
2 tablespoons sugar
3/4 teaspoon salt
1/4 cup frozen vegetable shortening, cut into large pieces
1 large egg
3 tablespoons (about) ice water

ALMOND CREAM PIE OR PECAN CREAM PIE

A cream pie with whip cream topping. Also a pecan veneration. **Note prep time includes pie chill time to set cream.

Provided by Coppercloud

Categories     Pie

Time 7h15m

Yield 1 9" pie, 12 serving(s)

Number Of Ingredients 14



Almond Cream Pie or Pecan Cream Pie image

Steps:

  • In saucepan, combine, sugar, salt and cake flour. Stir in milk and egg yolks. Whisk all smooth.
  • Cook on med-high for 3 minutes while stirring. Turn down heat. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
  • Take mixture off heat, stir in butter, and both extracts. Add chopped almonds. Stir until blended. Pour into bowl, cover and cool. Once cool to touch, pour into already cooked pie shell. Cover with plastic wrap, directly on cream(to prevent a skin from forming).
  • Chill in fridge for 4-6 hours.
  • For Topping: in a chilled bowl, pour whipping cream, powder sugar and vanilla. Whip until soft peaks form.
  • Spoon or pipe onto chilled pie. Garnish with toasted slivered almonds.
  • Variation: pecan cream pie: take out almond extract, increase vanilla extract to 1 teaspoon. Use chopped toasted pecans instead of almonds for filling and use toasted chopped pecans for garnish.

Nutrition Facts : Calories 374.2, Fat 23, SaturatedFat 8.8, Cholesterol 100.3, Sodium 229, Carbohydrate 34.7, Fiber 1.6, Sugar 15.7, Protein 8.5

1 9-inch baked pie crust
3/4 cup sugar
1/4 teaspoon salt
3/4 cup cake flour
3 cups milk
4 eggs, separated
1 tablespoon butter
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup almonds, blanched, peeled, chopped and toasted
1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup slivered almonds, toasted

TOASTED ALMOND CHEESECAKE PIE

Keep dessert sweet and simple with our Toasted Almond Cheesecake Pie. Our Toasted Almond Cheesecake Pie is filled with creamy pudding and whipped topping for a luscious, cookie-crusted dessert that's garnished with toasted almonds.

Provided by My Food and Family

Categories     Home

Time 3h5m

Yield Makes 8 servings.

Number Of Ingredients 6



Toasted Almond Cheesecake Pie image

Steps:

  • Pour milk and almond extract in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. (Mixture will be thick.) Sprinkle 1/4 cup of the almonds onto bottom of crust; cover with the pudding mixture.
  • Spread remaining whipped topping over pudding layer; sprinkle with remaining 2 Tbsp. almonds. Cover.
  • Refrigerate several hours until chilled. Store leftover pie in refrigerator.

Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

1-1/4 cups cold milk
1/4 tsp. almond extract
2 pkg. (4-serving size each) JELL-O Cheesecake Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup plus 2 Tbsp. sliced almonds, toasted, divided
1 ready-to-use vanilla wafer crumb crust (6 oz.)

ALMOND CREAM PIE

Fill a chocolate crust with this Almond Cream Pie for a unique dessert idea!

Provided by My Food and Family

Categories     Dairy

Time 4h25m

Yield 8 servings

Number Of Ingredients 9



Almond Cream Pie image

Steps:

  • Heat oven to 375°F.
  • Combine graham crumbs, 1/3 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Remove from oven; reduce oven temperature to 350°F.
  • Combine 1/2 cup of the remaining sugar and cornstarch in small bowl. Stir in 1/2 cup milk. Beat egg yolks until blended; stir into cornstarch mixture. Bring remaining milk just to boil in medium saucepan on medium heat. Gradually add cornstarch mixture, mixing well after each addition. Cook on low heat 5 min. or until thickened, stirring frequently. Remove from heat. Stir in almond extract. Pour into crust.
  • Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until stiff peaks form. Spread over pie filling, sealing egg white mixture to edge of crust.
  • Bake 12 to 15 min. or until lightly browned. Cool completely. Refrigerate 3 hours.
  • Melt chocolate as directed on package; drizzle over pie. Sprinkle with nuts.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

8 chocolate graham crackers, finely crushed (about 1-1/4 cups)
1 cup sugar, divided
1/3 cup butter, melted
6 Tbsp. cornstarch
3 cups milk, divided
3 eggs, separated
1 tsp. almond extract
1/4 cup chopped toasted slivered almonds
2 oz. BAKER'S Semi-Sweet Chocolate

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