When I was a little girl, my mom had me put together my first thanksgiving. I was ten years old. Now as any good mentor, she sat back and was available for help, guidance, or to talk me through the steps. I'm grateful for that experience on many levels. The first being, you appreciate the end product more when you have had the ability to be part of the process. Secondly, it helped install in me that no task is too daunting, including showcasing probably the most talked about meal of the year. Thirdly, I learned time management, execution, and have my objectives delivered on time. Who knew that a simple dinner could turn into a wonderful life lesson that would benefit me for years to come in my own career.
My mother also had this "rad" cookbook. Yep that was the hip lingo back then. It was called Supercookery and was written in 1976. Within, this book, I uncovered the most magical of pies. My favorite one to be exact. Now, I can't hide it from the world, you all must experience the same joy that I have had these past years. This pie has the texture of a pecan pie (without the nuts!) and the sweet flavor of almond extract. The nutmeg on top gives it a delightful crispy texture.
My mother also had this "rad" cookbook. Yep that was the hip lingo back then. It was called Supercookery and was written in 1976. Within, this book, I uncovered the most magical of pies. My favorite one to be exact. Now, I can't hide it from the world, you all must experience the same joy that I have had these past years. This pie has the texture of a pecan pie (without the nuts!) and the sweet flavor of almond extract. The nutmeg on top gives it a delightful crispy texture.
So as you roll into the wonderful holiday season, I challenge you to try this wonderful recipe! I perfer it cold with a dollop of whipped cream, but you can also serve it warm.
Recipe from Supercookery
Ingredients:
Recipe from Supercookery
Ingredients:
- 1 1/3 C Brown Sugar
- 1 C Granulated Sugar
- 3/4 C Butter
- 3/4 C Heavy Whipping Cream
- 3 Eggs
- 1 tsp Almond Extract
- 1 9 in pie shell (you may have some extra for a small second pie
- 1 tsp grated nutmeg
Preheat oven to 450 degrees.
Place the sugars, butter, and cream into a double boiler over a medium sized pot that is half filled with boiling water over moderate heat. Cook the mixture, stirring consistently with a spoon, until the sugar has dissolved and the mixture is thick enough to leave a ribbon trail on itself when the spoon is lifted (see third photo).
Meanwhile, in a large mixing bowl, using a hand mixer, beat the eggs until they are pale and thick.
Remove the saucepan from the heat and the double boiler. Take 1/3 cup of the mixture and temper the eggs. Then you can add the rest of the sugar/cream mixture to the eggs and stir until combined. Add the almond extract.
Place the mixture into your pie crust and then sprinkle the nutmeg over the top of the pie. Place on a baking sheet and put in oven for 10 minutes. Then reduce heat to 325 degrees and continue to back pie for 30 minutes or until the center of the pie comes out clean.
Place the sugars, butter, and cream into a double boiler over a medium sized pot that is half filled with boiling water over moderate heat. Cook the mixture, stirring consistently with a spoon, until the sugar has dissolved and the mixture is thick enough to leave a ribbon trail on itself when the spoon is lifted (see third photo).
Meanwhile, in a large mixing bowl, using a hand mixer, beat the eggs until they are pale and thick.
Remove the saucepan from the heat and the double boiler. Take 1/3 cup of the mixture and temper the eggs. Then you can add the rest of the sugar/cream mixture to the eggs and stir until combined. Add the almond extract.
Place the mixture into your pie crust and then sprinkle the nutmeg over the top of the pie. Place on a baking sheet and put in oven for 10 minutes. Then reduce heat to 325 degrees and continue to back pie for 30 minutes or until the center of the pie comes out clean.
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