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Almond Cream Pie Recipe

Almond Cream Pie Recipe

Learn how to make the best homemade Almond Cream Pie with this easy baking recipe. A buttery shortcrust pastry filled with rich almond cream custard infused with real almond extract. The perfect balance of nutty flavor and creamy texture for an impressive yet achievable dessert.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced almond cream pie revealing a velvety, pale golden custard filling nestled in a crisp, lattice-browned crust. The slice stands tall on a vintage white ceramic plate, with a dollop of freshly whipped cream melting slightly at the edges and garnished with toasted almond slivers. Natural window light casts gentle shadows, highlighting the pie's silky texture and the flaky layers of the pastry. In the background, scattered raw almonds, a small pitcher of cream, and a steaming cup of coffee suggest a cozy afternoon indulgence, while cinnamon sticks add warm visual notes that complement the pie's nutty flavor profile.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Almond Cream Pie?

The main ingredients include plain flour, butter, eggs, ground almonds, caster sugar, cornflour, almond extract, milk, double cream and toasted flaked almonds. This creates a rich almond custard filling in a buttery pastry case topped with whipped cream.

How to cook Almond Cream Pie at home?

Learn how to cook Almond Cream Pie by first creating a buttery shortcrust pastry, blind baking it until golden. Then prepare an almond custard by cooking milk, ground almonds, sugar, egg yolks and cornflour until thick. Let it set in the pastry case, then top with freshly whipped cream and toasted almonds for a professional finish.

Can I make this pie ahead of time for a dinner party?

Yes, this pie is perfect for preparing in advance. Make it up to 3 days before your event and store in the refrigerator. The flavours actually develop and improve overnight, making it an ideal make-ahead dessert that will impress your guests.

How do I prevent my custard filling from curdling?

To prevent curdling, gradually add the hot milk to the egg mixture while continuously whisking (tempering). Then cook the custard over medium heat, stirring constantly. If it starts to look grainy, immediately remove from heat and whisk vigorously until smooth.

What's the secret to achieving a perfectly crisp pastry base?

The secret is thorough blind baking - line your pastry with parchment and baking beans, bake for 15 minutes, then remove the beans and bake another 5-7 minutes until completely dry. A light egg wash before the second bake creates an extra moisture barrier.

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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." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elisa Moretti", "datePublished": "2024-04-10", "reviewBody": "Perfect almond flavor, not too sweet! The balance of flavors in this pie is absolutely divine. I've made many almond desserts but this cream pie stands out as one of the best.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Jensen", "datePublished": "2024-04-12", "reviewBody": "Crust stayed crisp even next day! I was skeptical about making a custard pie, worried the crust would get soggy, but following the blind baking instructions exactly made all the difference. Excellent recipe!", "name": "Perfectly Crisp Crust", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-08", "reviewBody": "Family fought over the last slice! I had to make another one the very next day because everyone loved it so much. The almond flavor is prominent but not overwhelming. Will be making this for every special occasion from now on!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-04-15", "reviewBody": "Converted my custard-hating husband! He usually avoids custard desserts but couldn't resist trying this one after smelling it baking. Now he requests it regularly! The texture is silky smooth and the almond flavor is incredible.", "name": "Changed Our Dessert Game", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Rahman", "datePublished": "2024-04-11", "reviewBody": "Worth every minute of preparation! This pie takes time but the results are spectacular. The detailed instructions made it easier than expected for an intermediate baker like me. The toasted almonds on top add the perfect crunch!", "name": "Time Well Spent", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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