1 small package (3-1/4 ounces) vanilla pudding and pie filling - NOT instant; use the kind that must be cooked on the stovetop
1-1/2 cups milk
1 teaspoon almond extract
1 cup chilled whipping cream
1 Tablespoon sugar
2 Tablespoons chopped almonds, toasted
Instructions
For Crust:
Heat oven to 375 degrees. Generously butter and flour a 9-inch pie plate. (use butter, not oil or Crisco).
Finely chop almonds, ½ cup at a time in blender or food processor. Do not overblend.
Beat egg white until foamy. Gradually beat in sugar and almond extract; beat until stiff. Fold in chopped nuts. Spread nut mixture carefully into prepared pie plate. Press mixture evenly with the back of a spoon up the sides and in the center.
Bake until light brown, about 15 minutes. While warm, gently and carefully loosen the edges of crust and down somewhat into center of pie with a small spatula. Cool completely in plate on wire rack before filling.
For Filling:
Whisk dry pudding mix and milk in a small saucepan, Place over medium-high heat and bring to boiling, stirring constantly until thickened. Remove from heat; stir in almond extract. Transfer to a bowl, cover with plastic wrap and refrigerate until cold, at least 1-1/2 hours.
Beat whipping cream in a chilled bowl with chilled beaters until stiff. Fold half of the whipped cream into the pudding mixture. Stir the tablespoon of sugar into the remaining whipped cream and set aside.
Spoon the pudding mixture into the pie shell and smooth the top. Either carefully spread or pipe on the whipped cream/sugar mixture around the edges. Sprinkle with the toasted almonds. Refrigerate at least 2 hours.
(Note: the recipe said to refrigerate no longer than 2 hours but I found that it was fine to chill all day!)
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-september-1973/