Basque Pastry Cream Pie With Almonds Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare the pastry dough by combining flour, sugar, salt, and butter in a food processor. Pulse until the mixture resembles coarse crumbs.
• STEP 2.Add the egg yolks and vanilla extract to the food processor and pulse until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• STEP 3.Roll out the chilled dough on a lightly floured surface and transfer it to a pie dish. Press the dough into the dish and trim any excess. Prick the bottom of the crust with a fork and refrigerate for another 30 minutes.
• STEP 4.Preheat the oven and blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until golden brown.
• STEP 5.In a saucepan, heat milk and vanilla extract until simmering. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour the hot milk into the egg mixture, whisking constantly.
• STEP 6.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in almond extract. Pour the pastry cream into the baked pie crust and smooth the top.
• STEP 7.Toast the almonds in a dry skillet until golden brown and fragrant. Sprinkle the toasted almonds over the pastry cream, pressing them gently into the cream. Refrigerate the pie for at least 2 hours before serving.
• STEP 8.Serve chilled and enjoy!

Cooking Tips

• Make sure to refrigerate the pastry dough before rolling it out. This helps prevent shrinkage during baking.
• Blind baking the crust ensures that it stays crisp and doesn't become soggy when filled with the pastry cream.
• Toasting the almonds enhances their flavor and adds a nice crunch to the pie. Keep an eye on them while toasting to prevent burning.
• For an extra touch of sweetness, you can dust the top of the pie with powdered sugar before serving.

Storage and Serving

• Store the Basque Pastry Cream Pie with Almonds in the refrigerator, covered with plastic wrap or in an airtight container.
• It is best enjoyed within 2-3 days of making, as the crust may become slightly soggy over time.
• Serve the pie chilled as a dessert or a sweet treat with a cup of coffee or tea.