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"An almond-filled, soft, and sweet pie. Serve this warm with vanilla ice cream, sprinkle with icing sugar, or cover with icing."
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1 h 5 m servings 542 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
  2. Beat the 1 3/4 sticks butter and 2/3 cup sugar with an electric mixer in a large bowl until light and fluffy. Whisk the 2/3 cup flour, almond meal, and 1 teaspoon baking powder together in a large bowl. Add the butter mixture and 2 teaspoon vanilla to the flour mixture; mix until soft. Chill in refrigerator for 5 minutes. Press the dough into the prepared pie pan.
  3. Bake in the preheated oven until lightly golden in color, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C).
  4. While the crust cooks, beat the egg and 3 1/2 tablespoons sugar in a large bowl until light and fluffy. Add the 7 tablespoons butter, almond paste, 1 teaspoon vanilla, 3 1/2 tablespoons flour, and 1 teaspoon baking powder and mix well. Pour the mixture into the baked pie crust.
  5. Bake in the oven at 350 degrees F (180 degrees C) until the surface of the pie filling is firm, 30 to 40 minutes.



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