Almond Cream Pie Best Pie Bakeoff 2008 Entry #15

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3 ounces (6 tablespoons) butter, chilled

1 ounce (2 tablespoons) lard, chilled

6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough

1/2 teaspoon table salt

1/4 cup ice water, in spritz bottle

16 ounces almonds, blanched

16 ounces powdered sugar

1 egg white, room temperature

For almond cream

1/2 pound almond paste

1/4 pound sugar

1/2 pound butter, room temperature

4 large eggs, room temperature

2 ounces cake flour

For raspberry whipped cream

1 cup heavy whipping cream

1 Tablespoon sugar

2 Tablespoons strained raspberry coulis or strained raspberry jam, heated over low heat to soften, then cooled before use

For topping

2 ounces bittersweet chocolate in bar form

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