Dairy Hollow House Almond Pie Recipe

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At the Dairy Hollow House, a popular country inn and restaurant I ran with my husband, Ned, we enjoyed serving food that went beyond one region or nationality. California almonds add a delicious twist to this Southern recipe. We've since turned Dairy Hollow House into a non-profit writers' colony.—Crescent Dragonwagon, Eureka Springs, Arkansas
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8 servings


  • 1/2 cup butter, cubed
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1 cup chopped almonds, toasted
  • 1 unbaked pastry shell (9 inches)
  • Lightly sweetened whipped cream, optional

Nutritional Facts

1 piece: 560 calories, 28g fat (11g saturated fat), 115mg cholesterol, 314mg sodium, 74g carbohydrate (50g sugars, 2g fiber), 7g protein.


  1. In a small heavy saucepan, melt butter over low heat until golden brown. Cool. In a large bowl, beat eggs blended. Add the sugar, corn syrup, honey, extracts, salt and melted butter. Stir in almonds; pour into pastry shell.
  2. Bake at 425° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes longer or until a knife inserted near center comes out clean. Cool. Garnish with whipped cream if desired. Yield: 8 servings.
Originally published as Dairy Hollow House Almond Pie in Taste of Home October/November 1993, p19

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