Dairy Hollow House Almond Pie

Think pecan pie but with toasted almonds and browned butter. This recipe from the famed Dairy Hollow House in Eureka Springs, Arkansas swaps pecans for almonds and adds honey alongside corn syrup for a filling that’s rich, caramelly, and deeply nutty with a floral edge.

Browning the butter is the first step and the most important one. Melt it slowly over low heat until it turns golden and smells like toasted hazelnuts. That browned butter adds a warm, almost toffee-like depth that regular melted butter can’t touch. Cool it before adding to the eggs or you’ll scramble them.

The combination of almond extract and vanilla extract doubles down on the nut flavor, making every bite intensely almond-forward.

Chef Tips

• Use real butter, no substitutes. Margarine doesn’t brown properly and won’t give you that nutty aroma.
• Toast the almonds before adding to the filling. Raw almonds taste flat in a baked custard pie.
• Start at high heat for 10 minutes to set the crust, then drop the temperature for the long, gentle bake. This prevents a soggy bottom.
• The knife test near the center is your best doneness guide. The filling should be set but still have a slight jiggle.

Variations

• Use a mix of almonds and pecans for a hybrid nut pie.
• Add a layer of dark chocolate chips on the bottom of the crust before pouring in the filling.
• Top with lightly sweetened whipped cream and a sprinkle of flaky sea salt before serving.