Almond Caramel Pie

Ingredients

• 1 refrigerated pie crust
• 1/4 cup unsalted butter or butter or margarine, softened
• 2 teaspoons flour
• 1 (8 ounce) package almond paste, cut into small pieces
• 2 eggs
• 1 (12 1/2 ounce) jar caramel ice cream topping
• 3 tablespoons flour
• 1 cup sliced almonds
• 1-2 cup whipping cream
• 2-3 tablespoons powdered sugar

Directions

1. 1

   Prepare pie crust in a 9" pan according to package directions for filled one-crust pie.

2. 2

   Heat oven to 400 degrees F.

3. 3

   In small bowl, combine butter, 2 tsp flour, almond paste, and eggs-- beat at medium speed until well blended.

4. 4

   (Mixture will not be smooth.) Spoon mixture evenly into crust lined pan.

5. 5

   Bake at 400 degrees F for 17 to 20 minutes or until filling is set and light golden brown.

6. 6

   Remove from oven.

7. 7

   Reserve 1/3 cup of the caramel topping.

8. 8

   In a small bowl using wire whisk, blend remaining caramel topping and 3 tbs flour.

9. 9

   Stir in almonds.

10. 10

    Carefully spoon over filling in pie pan.

11. 11

    Return to oven.

12. 12

    Bake an additional 9 to 12 minutes or until golden brown.

13. 13

    Cool on wire rack 30 minutes.

14. 14

    Refrigerate 2 to 3 hours.

15. 15

    In large bowl, beat whipping cream and powdered sugar until stiff peaks form.

16. 16

    Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center.

17. 17

    Just before serving, drizzle about 2 tsp of the reserved caramel topping over each pieces.

18. 18

    Store in refrigerator.