Luscious Almond Caramel Pie Recipes

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

ALMOND CARAMEL PIE

Steps:

• Heat oven to 400 degrees F.
• In a small bowl, combine butter, 2 teaspoons flour, almond paste, and eggs at medium speed until well blended (Mixture will not be smooth).
• Spoon mixture evenly into the crust lined pan.
• Bake at 400 degrees F.
• for 17 to 20 minutes or until filling is set and light golden brown.
• Remove from oven.
• Reserve 1/3 cup of the caramel topping.
• In a small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour.
• Stir in almonds.
• Carefully spoon over filling in pie pan.
• Return to oven.
• Bake an additional 9 to 12 minutes or until golden brown.
• Cool on wire rack 30 minutes.
• Refrigerate 2 to 3 hours.
• In a large bowl, beat whipping cream and powdered sugar until stiff peaks form.
• Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center.
• Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece.
• Store in refrigerator.

LUSCIOUS ALMOND CARAMEL PIE

Steps:

• Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 400°F. In small bowl, combine butter, 2 teaspoons flour, almond paste and eggs at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture evenly into crustlined pan. Bake at 400°F. for 17 to 20 minutes or until filling is set and light golden brown. Remove from oven.Reserve 1/3 cup of the caramel topping. In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours.In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center. Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece. Store in refrigerator.Nutrition Per Serving: Calories 590 Protein 109 Carbohydrate 49g Fat 40g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON LUSCIOUS PIE

Steps:

• Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for . 9 to 11 minutes or until light golden brown cool.In medium saucepan, combine sugar and cornstarch blend well. Stir in milk, lemon juice and egg yolks cook over medium heat until thick, stirring constantly. Remove from heat stir in margarine and lemon peel. Cool slightly. Fold in sour cream. Spoon into cooled baked shell. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.Nutrition Per Serving: Calories 430 Protein 4g Carbohydrate 44g Fat 27g Sodium 270mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LUSCIOUS ALMOND CARAMEL PIE

Steps:

• Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 400°F. In small bowl, combine butter, 2 teaspoons flour, almond paste and eggs at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture evenly into crustlined pan. Bake at 400°F. for 17 to 20 minutes or until filling is set and light golden brown. Remove from oven.Reserve 1/3 cup of the caramel topping. In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours.In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center. Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece. Store in refrigerator.Nutrition Per Serving: Calories 590 Protein 109 Carbohydrate 49g Fat 40g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.