1 (9 inch) recipe pastry for a 9 inch double crust pie (adapted from an earlier recipe for Mama Jackson's Pie)
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon almond paste
1/2 tablespoon dairy free milk
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1 (13 ounce) can of raspberry preserves
1 (8 ounce) package cream cheese, blond
1/2 cup semisweet chocolate chips
1 cup walnuts (optional)
Preheat oven to 500 degrees F (275 degrees C). Grease double boiler or deep-fryer.
In a large bowl beat butter, sugar, eggs and vanilla until light and fluffy. Stir in egg mixture and 1/2 teaspoon of almond extract. Blend in salt, baking soda and salt, then stir in buttermilk and 1/2 teaspoon vanilla; stir just to combine. In a small mixing bowl, beat cream cheese until smooth. Stir in 3/4 cup of melted chocolate chips and walnuts, if desired. in one smooth stream, pour half the cream cheese mixture over cream cheese. In another bowl, beat cream cheese to medium until soft peaks form. Add remaining 1 tablespoon almond paste and 1 teaspoon almond extract, if desired. Pour into pastry shell.
Bake in preheated oven for 35 minutes, or until a knife inserted into pastry just before cookie sheet browned comes out clean. Cool completely on wire rack.