Almond Custard Pie
1unbaked pie crust
4 Tbspbutter (softened)
3/4 csugar (granulated)
·dash of salt
1/4 tspnutmeg (divided)
1 1/2 tspalmond extract
2 Tbspcaramel ice cream sauce (slightly warmed to drizzle)
1/4 calmonds, toasted and chopped
How to Make Almond Custard Pie
- Cream softened butter and sugar on medium speed of mixer for 2 minutes. Add salt, 1/8 tsp. nutmeg, almond extract, and eggs. Beat on high 2 minutes; add milk; blend well.
- Pour into unbaked pie shell. Sprinkle remaining nutmeg over pie. Bake at 350 degrees for 35 to 45 minutes, or until knife inserted in middle comes out clean. Cover pie crust with pie rim or foil to avoid over-browning if necessary. Remove from oven and cool.
- Drizzle warmed caramel sauce over pie; sprinkle with almonds (you can use toasted sliced almonds if you prefer). Store in refrigerator until well chilled. Serve.