Almond Cream Pie - cooking recipe

Ingredients

3/4 c. sugar
1/4 c. cornstarch
3 c. milk
4 beaten egg yolks
1 Tbsp. butter
3/4 c. chopped blanched almonds
1/2 tsp. almond extract
1 (9-inch) baked pie shell
1/4 c. sugar
1 c. whipping cream
maraschino cherries
toasted slivered almonds

Preparation

In a saucepan, thoroughly stir together the 3/4 cup sugar and cornstarch.
Gradually stir in milk.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Gradually stir about 1 cup hot mixture into the egg yolks.
Return the egg mixture to saucepan; bring to a gentle boil.
Cook and stir 2 minutes more.
Remove from heat and stir in butter, chopped almonds and extract.
Pour into pastry shell; cover surface with clear plastic wrap.
Chill 4 to 6 hours.
In a chilled bowl, whip cream with 1/4 cup sugar until soft peaks form.
Spoon onto pie.
Garnish with maraschino cherries and toasted slivered almonds.