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For many years, more than I can count, I have thought about recreating a recipe for Amaretto Cream Pie that I first tasted at the Mt. Vernon Restaurant in Chattanooga, Tennessee. They’ve been in business for 50 years and I don’t know if they have served Amaretto Cream Pie for all 50, but do know that they have never, ever, ever shared their recipe. The local newspaper has asked and restaurant patrons have asked. I’m guessing it’s been 15 years since I even had a slice of that pie, and I haven’t forget it yet.
I thought the pie extravaganza of 2011 would be a good time to try again to recreate this delicious dessert. This was my second attempt to create their signature pie, and while it’s good and rich, I don’t think I’ve nailed it yet. Next time I’m in Chattanooga I’m going to bribe my waitress.
But don’t get me wrong, this pie is tasty! Will I try again? Maybe someday. But for now I have 50 more pies to make this year and no two will be the same. If you like the taste of almonds and Amaretto you’ll like this pie!
Amaretto Cream Pie
First we’ll make a baked pastry shell.