Almond Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g unsalted butter, cold and cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the almond cream filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g ground almonds (almond flour)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornflour (cornstarch)</li><li class="ingredients-single-item">2 tsp almond extract</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For topping:</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tbsp icing sugar (powdered sugar)</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">50g flaked almonds, toasted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt, and cold cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture with your fingertips, working quickly to keep everything cool. The cold butter creates pockets of steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar and mix briefly. Then add the egg yolk and gradually add just enough ice water to bring the dough together into a ball. Be careful not to overwork the dough or add too much water, as this will develop the gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Flatten the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This relaxes the gluten and firms up the butter, which helps prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F). On a lightly floured surface, roll out the chilled pastry to about 3mm thickness and large enough to line your pie dish. Carefully transfer the pastry to the dish, gently pressing it into the corners without stretching it. Trim the excess, leaving a slight overhang which will help prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden and feels dry to the touch. This crucial step ensures your crust won't become soggy when filled with the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the almond cream filling, heat the milk in a medium saucepan until just below boiling point. Meanwhile, in a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the pan and add the ground almonds. Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-7 minutes – be patient and keep stirring to avoid lumps forming.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once thickened, remove from the heat and stir in the almond extract, vanilla extract, and butter until fully incorporated. For an extra smooth texture, pass the custard through a fine mesh sieve to remove any lumps or almond pieces that didn't fully break down.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the hot almond cream into the pre-baked pastry case and smooth the surface. Cover with cling film pressed directly onto the surface (this prevents a skin from forming) and allow to cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight, to set firmly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the topping, whip the double cream with the icing sugar and vanilla extract until soft peaks form. Be careful not to over-whip, as the cream will become grainy and butter-like. Soft peaks should just hold their shape but still have a billowy, cloud-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread or pipe the whipped cream over the set almond filling, creating decorative swirls if desired. Scatter the toasted flaked almonds over the top. To toast the almonds, simply heat them in a dry pan over medium heat, shaking occasionally until golden – this enhances their flavor dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the pie for at least 30 minutes before serving to allow the cream to set slightly. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Your Almond Cream Pie will keep in the refrigerator for up to 3 days, though the crust may soften slightly over time.</li></ol>