Jam Pie

Treat your guests with this distinctive dessert! Enjoy pie layered with jam and egg mixture made using Pillsbury® pie crust. MORE+ LESS-

Pillsbury™ refrigerated pie crust, softened as directed on box

egg yolks

whole egg

1/2

cup granulated sugar

1/4

cup crumbled almond paste

1/2

cup butter or margarine, melted, cooled

1/3

cup seedless raspberry or blackberry jam

Powdered sugar, if desired

Frozen (thawed) whipped topping, if desired

Fresh raspberries or blackberries, if desired

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1

Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2

In medium bowl, beat egg yolks and egg with electric mixer on medium speed until thickened. Add granulated sugar and almond paste; beat well. (Filling will be slightly lumpy.) Add melted butter, beating just until blended. Stir jam well; spread in crust-lined plate. Stir egg mixture and pour over jam.
3

Bake 30 to 45 minutes or until set and a golden crust has formed on top. Cool completely on cooling rack. Sprinkle with powdered sugar. Garnish with whipped topping and berries. Serve at room temperature. Cover and refrigerate any remaining pie.