Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
egg yolks
1
whole egg
1/2
cup granulated sugar
1/4
cup crumbled almond paste
1/2
cup butter or margarine, melted, cooled
1/3
cup seedless raspberry or blackberry jam
Powdered sugar, if desired
Frozen (thawed) whipped topping, if desired
Fresh raspberries or blackberries, if desired
Preparation
Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In medium bowl, beat egg yolks and egg with electric mixer on medium speed until thickened. Add granulated sugar and almond paste; beat well. (Filling will be slightly lumpy.) Add melted butter, beating just until blended. Stir jam well; spread in crust-lined plate. Stir egg mixture and pour over jam.
Bake 30 to 45 minutes or until set and a golden crust has formed on top. Cool completely on cooling rack. Sprinkle with powdered sugar. Garnish with whipped topping and berries. Serve at room temperature. Cover and refrigerate any remaining pie.
