1 (9 inch) baked pie shell

FILLING:

1/4 c. butter, softened
2 tsp. flour
8 oz. almond paste, cut into sm. pieces
2 eggs
Caramel ice cream topping (1 c.)
3 tbsp. flour
1 c. sliced almonds

TOPPING:

1 to 2 c. whipping cream
2 to 3 tbsp. powdered sugar

Heat oven to 400 degrees.

In small bowl, combine butter, 2 tablespoons flour, almond paste and eggs at medium speed until well blended. Spoon mixture evenly into pie crust lined pan. Bake for 17 to 20 minutes or until filling is set and a light golden brown. Reserve 1/3 cup of the caramel topping.

In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour. Stir in almonds. Carefully spoon over baked filling in pie pan. Return to oven. Bake for an additional 10 minutes or until golden brown. Cool on wire rack for 30 minutes. Refrigerate 2 to 3 hours.

In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Spoon whipping cream around edge of pie leaving small circle in center. Just before serving drizzle about 2 teaspoons of reserved caramel topping over each piece. Keep refrigerated.