raspberry lemon cream pie with almond crust
- 1 package (7 oz) almond paste
- 1 tablespoon cornstarch
- 1 egg white
- 1 box pillsbury® refrigerated pie crusts, softened as directed on box
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- grated peel of 2 medium lemons (about 2 tablespoons)
- juice of 2 medium lemons (about 1/3 cup)
- 3 egg yolks
- 1/2 cup raspberry jelly or jam
- 3/4 cup whipping cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla
- 1/4 cup sliced almonds
- fresh raspberries, if desired
How to Make raspberry lemon cream pie with almond crust
- 1Heat oven to 400°F. In food processor or medium bowl, crumble almond paste; add cornstarch and egg white. Cover; process with food processor, or beat with electric mixer until smooth.
- 2In ungreased 9-inch glass pie plate, unroll 1 pie crust. Press crust firmly against side and bottom. Spread almond mixture over crust. Unroll second pie crust over filling by starting at 1 edge of pie and unrolling to opposite edge. Press pie crusts together in bottom of pie plate. Seal edges; flute. Cover outer edge with foil; fit second pie plate inside first pie plate on top of crust. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Leave foil on outer edge. Bake uncovered about 15 minutes longer or until top crust begins to brown.
- 3Meanwhile, in medium bowl, mix condensed milk, lemon peel, lemon juice and egg yolks with wire whisk. Pour over hot crust. Reduce oven temperature to 350°F. Bake 25 to 30 minutes longer or until filling is set and bottom crust is golden brown. Remove foil; cool completely, about 2 1/2 hours.
- 4Spread jam over filling. In chilled deep small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread over jam. Garnish with almonds and raspberries.