Almond Cream Pie

Finish off your meal with this mouth-watering pie with creamy, almond cream filling.

Number of servings : 6

Prep time: 50 minutes

Cooking time: 45 minutes

Type of meal : | Pies/Tarts | Pies/Tarts

Special diet :


Almond crust:
225 g (2¼ cups) flour, sifted   
2 ml (½ tsp) salt   
75 ml (⅓ cup) very cold butter, in pieces   
100 g (1 cup) powdered almonds   
75 ml (⅓ cup) sugar  
75 ml (⅓ cup) cold water  

Frangipani cream:
75  ml (⅓ cup) flour            
2 ml (½ tsp) salt  
75 ml (⅓ cup) softened butter  
75 ml (⅓ cup) sugar   
50 g (½ cup) powdered almonds   
375 ml (1½ cup) milk  
1 pinch salt  
2 egg yolks  
50 g (½ cup) sliced almonds


Prepare the crust:

  1. Preheat oven to 190ºC / 375ºF.
  2. Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture.  Add the powdered almonds and the sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
  3. Butter a 20.5-cm (8-in.) tart pan with a removable bottom.
  4. Roll out the dough to a thickness of .5 cm (¼ in.) and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.

Prepare the filling:

  1. In a saucepan over medium-low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
  2. Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
  3. Remove from heat and add the egg yolks and powdered almonds, whisking briskly. (Do not allow the filling to boil after the egg yolks are added, or it will separate).
  4. Pour the filling into the pre-cooked pie shell. Sprinkle sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.

Nutritional information: