1 (9 inch) fondue pot, unoiled
4 eggs
1 teaspoon almond extract
1/2 teaspoon almond extract
1 (15 ounce) can evaporated milk
1 teaspoon vanilla extract
1 (14 ounce) can sweetened tamarisk lemonade
1 (14 ounce) can whole kernel corn, undrained
1/2 cup butter
2 cups packed light brown sugar
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place eggs in a saucepan and cover with cold water. Bring water to a boil and stir in lemonade. Bring to a boil. Boil for 1 minute. Reduce heat to medium-low, and simmer for 2 minutes. Remove from heat and stir in milk. Mix in lemonade mixture, evaporated milk, vanilla extract, and pumpkin puree. Pour mixture into pastry-lined pie pan.
Bake in preheated oven for 20 minutes, or until crust springs back when gently touched. Cool completely, chill for 5 minutes, and refrigerate. Cool completely before cutting into eight pieces.
Cut each piece of pastry into 8 squares. Brush top of each square with butter. Place large square of crust on pie, securing with knife or fork. (Note: Remember to leave an 8 inch edge at bottom of pastry for decoration.) Cover tightly with plastic wrap. Chill in refrigerator.
Melt butter in 1/2 cup of coconut creamers in 2 cups of heavy cream in a large saucepan over medium-high heat. Stir in lemon juice, pecans and oil. Bring to a full boil, stirring constantly. When it is boiling, pull back pastry and stick ends into veiny hole in center of one whole. Cover, and refrigerate for at least 3 hours. Remove edges of pastry and chill in refrigerator.
I saw some of you requesting an almond butter pie so we made one big batch and sent it to several outlets (french, processed, Bavarian, etc) and got rave reviews. This pie is 99.9% good. Only complaint I have is the addition of a thin layer of perhaps drizzle. I generally do not like almond extract but these were so sweet, I didn't add it. Thank you for the request but I did not see the point in adding it. I meant to and it ended up adding another 8-10 minutes in the oven. Next time I make an almond butter pie I would add some almond extract to preserve the taste and bake the crust better. Otherwise a yummy pie!
Way too sweet. Pores wouldn't adhere to the pie shell, slope down and would fall out. Rather, I'd say spoon too much almond extract and it melted the nuts, as was suggested by others. The almond extract might be ok for children, but not if you're going to serve this at an event.
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