This delicious Southern Almond Custard Pie is topped with juicy prune plums. The recipe can easily be adapted to use other (or no fruit) as well.
If you’ve been following along my blog for a while, you may have noticed that when I make dessert, I often try to use real, whole ingredients and no refined sugar. Today’s recipe does NOT fall into that healthier category.
I believe in the concept of moderation, so once in a while we all should have a real (full fat, white sugar) treat without a guilty conscience. And this amazing pie should be fully enjoyed for every single bite (and calory).
When I shared my spiced plum butter recipe, I told you about the case of fresh prune plums my mom managed to bring me at the end of October! I posted the picture of the plums on Instagram and Facebook and asked for some recipe suggestions. A wonderful reader send me the recipe for this amazing pie in a message. (Thank you, Senecea!)
This pie consists of a par baked pie crust filled with the most decadent of fillings. This almond custard made me think of marzipan pudding. I don’t know of the existence of such a think. But if there was something like marzipan pudding, THIS is what it should taste like.
The almond custard pie could be enjoyed with any kind of fruit (that pairs with almonds) or even no fruit at all. But I LOVED the combination of it with plums. Next time (although I might have to wait until next summer) I would use even more delicious plums in it. From the pictures you can see that the crust could handle a little more filling (at least in my pie dish).
Maybe you are all pie-d out from Thanksgiving, but this Almond Custard Pie is worth it to start your Christmas menu planning early. For a cozy Christmas dinner I could totally see this pie with orange fillets and/or cranberries.
- 1 pie crust (blind baked for 10 minutes @ 350F)
- 2 cups blanched almonds
- 1 cup unsalted butter, melted
- 1 cup sugar
- 4 eggs
- 1 tablespoon almond extract
- ½ teaspoon salt
- 1 - 2 pounds plums or other fruit of choice
- Preheat oven to 350 F. Prepare a pie crust in a large glass pie dish.
- In a food processor, grind the almonds to a fine, dry powder, pulsing on and off and scraping the sides and to avoid grinding the nuts into a sticky, oily paste. Set aside. (Instead, you could also use 280 grams of almond flour).
- In a medium bowl, combine the melted butter and the sugar. Stir well so that they are thoroughly and evenly mixed together. Add the eggs, one at a time, mixing well before you add the next one.
- Add the ground almonds, almond extract, and salt, and stir to combine everything evenly.
- Pour the thick filling into the warm par baked crust, top with pitted fruit and place on the middle rack of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when gently nudged, 40-60 minutes. (If the top starts to brown to much, cover with an aluminum foil tent at around 20 minutes). Allow to cool for at least 20 minutes and serve either warm or at room temperature.
Recipe from Southern Pies by Nancie McDermott
Now, if you were to ask me, the best way to serve a Southern pie like this, is topped with a scoop of freshly churned vanilla ice cream. Not sure about the best way to make homemade ice cream? Check out my reviews of the best ice cream makers here.