Combine graham crumbs, 1/3 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Remove from oven; reduce oven temperature to 350°F.
Combine 1/2 cup of the remaining sugar and cornstarch in small bowl. Stir in 1/2 cup milk. Beat egg yolks until blended; stir into cornstarch mixture. Bring remaining milk just to boil in medium saucepan on medium heat. Gradually add cornstarch mixture, mixing well after each addition. Cook on low heat 5 min. or until thickened, stirring frequently. Remove from heat. Stir in almond extract. Pour into crust.
Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until stiff peaks form. Spread over pie filling, sealing egg white mixture to edge of crust.
Bake 12 to 15 min. or until lightly browned. Cool completely. Refrigerate 3 hours.
Melt chocolate as directed on package; drizzle over pie. Sprinkle with nuts.
Balance out your food choices throughout the day so you can enjoy a slice of this creamy pie.
Coffee Almond Cream Pie
Prepare recipe as directed, stirring 2 Tbsp. MAXWELL HOUSE Instant Coffee into remaining milk in saucepan before heating as directed.
Keeping it Safe
Wash hands, cooking utensils and countertops immediately in hot soapy water after contact with raw eggs.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.