RASPBERRY ALMOND BLISS 2012 Amateur Custard CRUST 3 cups all-purpose flour 1 tsp salt 1 1/4 cups Crisco butter-flavored shortening 5 Tbsp ice water 1 Tbsp vinegar 1 egg, lightly beaten Combine flour and salt in large bowl. Cut in shortening. In a small bowl, combine water, vinegar, and egg. Stir into flour mixture until dough comes together. Shape dough into two disks. Wrap in plastic wrap and refrigerate at least 1 hour. Roll 1 disk out onto floured surface to fit a 9-inch pie dish. Prick bottom and sides with fork. Bake at 400 degrees blind for 15 minutes. Remove pie weights and bake another 10 minutes, or until light golden brown. Remove from oven and cool while preparing filling. RASPBERRY LAYER 10 oz box frozen raspberries in syrup, thawed 1 Tbsp cornstarch 1 Tbsp granulated sugar 1 cup fresh raspberries In a blender or food processor, puree the thawed raspberries. Strain and discard seeds. In a small saucepan, stir together the cornstarch and sugar. Gradually add the raspberry puree. Over medium heat, constantly stir until the mixture thickens and just begins to boil. Cool 5 minutes. Spread over bottom of prepared pie crust. Top with fresh raspberries and chill while preparing filling. CUSTARD FILLING 5 large egg yolks 1/4 cup cornstarch 3 cups heavy cream, divided 2 cups granulated sugar 1 vanilla bean, split and scraped 1/4 tsp amaretto flavoring In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend. Set aside. Combine the remaining 2 cups cream, sugar, and vanilla bean in a large saucepan over medium heat. Whisk to dissolve sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Stir in flavoring. THIS MIXTURE MUST BREAK AND LOOK CURDLED OR IT WILL NOT SET UP PROPERLY. Pour into a glass bowl and press plastic wrap over the surface. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour into the bowl of an electric mixer with a wire whip. Beat at medium speed to combine mixture. Whip until you have a thick and creamy custard. Pour over raspberry layer. Cover with plastic wrap until set. TOPPING 2 cups heavy whipping cream 2 Tbsp powdered sugar candied or toasted almonds for optional garnish Beat the cream and powdered sugar together until stiff. Decoratively pipe over top of pie. Sprinkle edges with candied or toasted almonds, if desired.