Pecan Pie in Almond Paste Crust

SERVES:   COOK TIME: 45 minutes  TOTAL TIME: 1 hour, 15 minutes


3 eggs
1 3⁄4 cup sugar
1 1⁄4 cup chopped pecans
1⁄4 cup dark corn syrup
1⁄4 cup butter (chopped into small chunks)
1 tablespoon water
2 teaspoon cornstarch
1 teaspoon vanilla extract
1⁄4 teaspoon salt
1 (8 oz.) Solo Almond Paste


Pie Instructions -- Preheat your oven to 350 degrees. Combine the sugar, butter, water, corn syrup, and cornstarch in a medium saucepan. Remove from heat once mixture reaches a full boil. Mix eggs, put small scoop of cooked mixture into eggs to temper. Then slowly beat egg mixture into the rest of the cooked mixture. Slowly stir in salt, vanilla, and pecans. Add layer of almond paste at the base of the store bought pie shell before adding the filling and then pour filling into pie shell. Bake for 45 to 50 minutes, or until filling is set.

Crust (Optional)

4 ounce Solo Almond Paste
2 1⁄2 cup unbleached flour
1 teaspoon sugar
1 teaspoon salt
2 sticks of unsalted butter (chopped)

Crust Instructions -- Mix flour, salt and sugar in a medium-sized mixing bowl. Slowly mix or blend in the cut-up butter until coarse. Add in 4 tablespoons ice water and use hands to knead until the dough comes together. Add in one tablespoon of extra water, as needed, as you go along. Split the dough in half, and flatten the halves into disks. Wrap disks separately in plastic; refrigerate for 1 hour. Once dough has cooled, roll the pin over the crust with flour. You can then unroll the crust over your pie pan. Trim any excess and use your fingers to form the rim around the pie pan. Use extra dough for another pie if desired. Simply roll out almond paste on wax paper until flat. Line pie crust with thin layer of almond paste until entire base is covered. Trim any excess.

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