Almond Crunch Cream Pie

Ingredients

Instructions

Crust

  • 1 1/2 c. almonds
  • 1 egg white
  • 1/4 c. sugar
  • 1/2 tsp. almond extract

Filling

  • 1 pkg. vanilla pudding (not instant)
  • 1 1/2 c. milk
  • 1 tsp. almond extract
  • 1 c. chilled whipping cream
  • 1 tbls. sugar
  • 2 tbls. chopped almonds, toasted
Finely chop almonds 1/2 c. at a time in a blender. Do not over blend. Beat egg white until foamy. Gradually beat in sugar and extract. Beat until stiff. Fold in almonds. Spread mixture carefully into generously buttered and floured 9 inch pie pan; press with back of spoon (dip in hot water and wiped off). Bake at 375 until light brown, about 15 minutes. While warm, gently loosen side of crust with small spatula; twist carefully to free from plate. Cool in plate on rack.

Mix pudding with milk. Heat to boiling, stirring constantly. Remove from heat; stir in almond extract. Transfer to bowl. Cover with plastic wrap and refrigerate till cool about 2 hours. Beat whipping cream in chilled bowl until stiff. Fold in 1/2 of whipped cream into pudding. Stir sugar into remaining whipped cream. Pour pudding into pie shell. Top with dallops of sweetened whipping cream. Refrigerate no longer than 2 hours before serving. Sprinkle with almonds just before serving.