Almond Cream Pie Recipe

Ingredients

Directions

1. Heat oven to 350'.
2. Mix 1 1/2 cups wafer crumbs and the chopped almonds; stir in melted butter.
3. Press crumb mixture firmly and evenly against bottom and side of 9-inch pie plate.
4. Bake 10 minutes; cool.
5. Mix gelatin, 1/4 cup sugar, the flour and salt in 2-quart saucepan.
6. Beat egg yolks, milk and 1/2 cup wine with rotary beater; stir into gelatin mixture.
7. Heat to boiling over low heat, stirring constantly.
8. Chill in bowl of ice water, stirring occasionally, until mixture is at room temperature, 3 to 5 minutes.
9. Mix 2 tablespoons wine and 1 cup wafer crumbs; stir into cooled mixture.
10. Beat 1 cup cream in chilled small mixer bowl until stiff.
11. Fold into gelatin-crumb mixture.
12. Spoon into crumb crust.
13. Refrigerate until firm, at least 3 1/2 hours.
14. Beat 1 cup cream and 3 tablespoons sugar in chilled small mixer bowl until stiff; spread on filling.
15. Garnish with almonds.
16. Refrigerate before serving.