Dairy Hollow House Almond Pie
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 TimePrep: 15 min. Bake: 45 min.
- 1/2 cup butter, cubed
- 3 large 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
- 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.
- Bake at 425° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream if desired.
Nutrition Facts1 piece: 560 calories, 28g fat (11g saturated fat), 115mg cholesterol, 314mg sodium, 74g carbohydrate (50g sugars, 2g fiber), 7g protein.
Originally published as Dairy Hollow House Almond Pie in Taste of Home October/November 1993