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Stir sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk in half and half, then yolks. Whisk over medium heat until custard thickens and boils, about 8 minutes (custard may be lumpy; whisk until smooth). Remove from heat. Whisk in extracts. Transfer to medium bowl. Press plastic onto surface; chill until cold and firm, at least 4 hours.
Beat 1/2 cup cream in medium bowl until stiff peaks form. Whisk 1/4 of cream into filling to loosen. Fold remaining cream into filling; then fold in ground almonds. Cover and refrigerate up to 1 day.
Preheat oven to 375°F.
Roll out dough disk on lightly floured Dough EZ mat. Transfer to 9-inch-pie pan. Fold overhang under; crimp edge, forming high-standing rim. Press whole almonds on diagonal into crust edge, spacing 1/2 inch apart. Pierce crust all over with fork. Freeze 10 minutes. Line with foil and beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until cooked through and pale golden, covering edge with foil if nuts brown too quickly and piercing with fork if crust bubbles, about 10 minutes. Transfer to rack; cool.
Spoon filling into crust; chill.
Garnish pie with whipped cream and reserved berries.
1 1/3 cupshalf and half
4 large egg yolks
1 tbspvanilla extract
1 tbspalmond extract
1/2 cupchilled whipping cream
1 cup whole blanched almonds, toasted, coarsely ground