Luscious Almond Caramel Pie Recipes

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Steps:

• Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 400°F. In small bowl, combine butter, 2 teaspoons flour, almond paste and eggs at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture evenly into crustlined pan. Bake at 400°F. for 17 to 20 minutes or until filling is set and light golden brown. Remove from oven.Reserve 1/3 cup of the caramel topping. In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours.In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center. Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece. Store in refrigerator.Nutrition Per Serving: Calories 590 Protein 109 Carbohydrate 49g Fat 40g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 400°F. In small bowl, combine butter, 2 teaspoons flour, almond paste and eggs at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture evenly into crustlined pan. Bake at 400°F. for 17 to 20 minutes or until filling is set and light golden brown. Remove from oven.Reserve 1/3 cup of the caramel topping. In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours.In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center. Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece. Store in refrigerator.Nutrition Per Serving: Calories 590 Protein 109 Carbohydrate 49g Fat 40g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 400 degrees F.
• In a small bowl, combine butter, 2 teaspoons flour, almond paste, and eggs at medium speed until well blended (Mixture will not be smooth).
• Spoon mixture evenly into the crust lined pan.
• Bake at 400 degrees F.
• for 17 to 20 minutes or until filling is set and light golden brown.
• Remove from oven.
• Reserve 1/3 cup of the caramel topping.
• In a small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour.
• Stir in almonds.
• Carefully spoon over filling in pie pan.
• Return to oven.
• Bake an additional 9 to 12 minutes or until golden brown.
• Cool on wire rack 30 minutes.
• Refrigerate 2 to 3 hours.
• In a large bowl, beat whipping cream and powdered sugar until stiff peaks form.
• Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center.
• Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece.
• Store in refrigerator.