Description
This luscious Amaretto Cream Pie combines a crunchy almond crust with a smooth, boozy cream filling flavored with amaretto liqueur. Topped with sliced almonds, whipped cream swirls, and maraschino cherries, this pie is a delightful dessert perfect for special occasions or whenever you crave a creamy, nutty treat.
Ingredients
Crust
- 1 cup roasted almonds (lightly salted)
- 1/2 cup all purpose flour
- 5 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons cold butter
Filling
- 1 box vanilla instant pudding mix (5-ounce)
- 2 cups heavy whipping cream
- 1 cup cold milk
- 1/3 cup amaretto liqueur (Disaronno or similar)
- 1/2 cup powdered sugar
- 1 1/2 tablespoons cold water
- 1 teaspoon unflavored gelatin
Toppings
- 1/3 cup sliced almonds
- 10 maraschino cherries (with or without stems)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pie crust.
- Prepare the Crust – Chop Almonds: Using a food processor, chop 1 cup of roasted almonds until they reach a sandy texture with small crumbs.
- Mix Dry Ingredients: In a bowl, combine the sandy almonds with sugar, ground cinnamon, salt, and flour, mixing thoroughly to blend.
- Cut in Butter: Add the cold butter to the mixture and use your hands or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
- Form the Crust: Press the almond mixture into the bottom and halfway up the sides of a pie pan, creating an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven at 425°F for 10 minutes. Once baked, remove and allow it to cool completely before adding the filling.
- Prepare Gelatin: In a microwave-safe bowl, combine gelatin and cold water. Let sit for 5 minutes to bloom the gelatin.
- Whip Cream Part 1: In a stand mixer bowl, combine heavy whipping cream and powdered sugar. Whip at medium-high speed until soft peaks begin to form, then pause.
- Liquefy Gelatin and Continue Whipping: Microwave the gelatin mixture for 3 to 5 seconds until liquefied but not hot. Turn the mixer back to high speed and slowly drizzle in the liquefied gelatin. Continue whipping until stiff peaks form.
- Mix Pudding and Amaretto: In a large bowl, mix together the vanilla instant pudding mix, cold milk, and amaretto liqueur until smooth and well combined.
- Fold Whipped Cream into Pudding: Gently fold about 3/4 of the whipped cream into the pudding mixture using a spatula until the mixture is light and fluffy.
- Assemble Pie Filling: Pour the filling evenly into the cooled almond crust. Smooth the top with a spatula for an even layer.
- Chill the Pie: Refrigerate the pie for at least 4 hours to allow it to set and develop flavor.
- Prepare Toppings: Once chilled and ready to serve, sprinkle the 1/3 cup of sliced almonds evenly over the top, leaving about a 1-inch border around the edges.
- Pipe Whipped Cream Swirls: Use the remaining whipped cream to pipe small decorative swirls around the edge of the pie.
- Add Cherries: Blot maraschino cherries dry and place one cherry on top of each whipped cream swirl to garnish. Serve immediately.
Notes
- Use cold butter and cold water to ensure a flaky crust.
- Allow the crust to cool completely before adding filling to prevent sogginess.
- You can substitute amaretto with almond extract for a non-alcoholic version, adjusting quantity to taste.
- Chill the pie adequately to ensure it sets properly and holds shape when sliced.
- Lightly toast the sliced almonds before topping for added flavor and crunch.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
