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.
Recipe from Supercookery
- 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
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.