Recipe for Almond Caramel Pie 
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Yield:
8 to 10 servings
Ingredients:
Amount Ingredient
1 x refrigerated pie crust
1/4 cup unsalted butter, butter, or margarine, softened
2 tsp flour
1 x (8 oz) pkg almond paste, cut into small pieces
2 x eggs
1 x (12 1/2 oz) jar (1 cup) caramel ice cream topping
3 tbl flour
1 cup sliced almonds
1 x to 2 cups whipping cream
2 x to 3 tbs powdered sugar
Prepare pie crust according to package directions for filled one-crust pie
using 9 inch pie pan. Heat oven to 400 degrees F. In small bowl, combine butter,
2 tsp flour,, almond paste, and eggs at medium speed until well blended.
(Mixture will not be smooth.) Spoon mixture evenly into crust lined pan. Bake at
Instructions:
Instructions: Brown. Remove from oven. Reserve 1/3 cup of the caramel topping. In a small bowl using wire whisk, blend remaining caramel topping and 3 tbs flour. Stir in almonds. Carefully spoon over filling in pie pan.

Return to oven. Bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours. In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4 inch circle in center. Just before serving, drizzle about 2 tsp of the reserved caramel topping over each pieces.

Store in refrigerator.

Yield: 8 to 10 servings.

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