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“This is truly decadent. I do not let my kids eat as much as they want of this, but once they're not looking I allow myself to indulge.”

Ingredients Nutrition

  • 1 refrigerated pie crust
  • 14 cup unsalted butter, softened
  • 2 teaspoons flour
  • 1 (8 ounce) package almond paste, cut into small pieces
  • 2 eggs
  • 1 (12 1/2 ounce) jar caramel ice cream topping
  • 3 tablespoons flour
  • 1 cup sliced almonds
  • 1 -2 cup whipping cream
  • 2 -3 tablespoons powdered sugar


  1. Heat oven to 400 degrees F.
  2. In a small bowl, combine butter, 2 teaspoons flour, almond paste, and eggs at medium speed until well blended (Mixture will not be smooth).
  3. Spoon mixture evenly into the crust lined pan.
  4. Bake at 400 degrees F.
  5. for 17 to 20 minutes or until filling is set and light golden brown.
  6. Remove from oven.
  7. Reserve 1/3 cup of the caramel topping.
  8. In a small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour.
  9. Stir in almonds.
  10. Carefully spoon over filling in pie pan.
  11. Return to oven.
  12. Bake an additional 9 to 12 minutes or until golden brown.
  13. Cool on wire rack 30 minutes.
  14. Refrigerate 2 to 3 hours.
  15. In a large bowl, beat whipping cream and powdered sugar until stiff peaks form.
  16. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center.
  17. Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece.
  18. Store in refrigerator.

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