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Try our Amaretto Cream Pie with a luscious, custardy amaretto filling poured into a baked almond cookie crust.
Way back in 2011 I posted a pie recipe each week for the entire year. I developed an Amaretto Cream Pie recipe for the ‘year of the pie’ extravaganza and shared it as No. 2 in the lineup. My original recipe was a good attempt to recreate a very special pie we used to enjoy at the Mt. Vernon Restaurant in Chattanooga, Tennessee. Even though I’ve always been a baker, with pies as my signature specialty, I never missed a chance to buy a whole restaurant-made Amaretto Cream Pie from the Mt. Vernon for special occasions, like my own birthday!
Since then, I’ve tweaked and tested different versions of this pie trying to come up with the winning combination that made the (now closed) Mt. Vernon Amaretto Cream Pie famous.
Unfortunately, the Mt. Vernon restaurant closed after 63 wonderful years leaving a void for those of us who loved their pies, chicken livers and other homestyle favorites. If you’re like me and wish they’d shared their super-secret recipe with the world after they closed, then you’ve come to the right place. I don’t have the actual recipe (does anybody?) but I think you’ll find this Amaretto Cream Pie a delicious copycat. I’ve made many, many versions of this pie with rich custard fillings and various amounts of amaretto, and even tried a baked version similar to my Key Lime pie. All in all, this is the best Amaretto Cream Pie Recipe to date and worthy of being shared once again!
The distinctive sweet amaretto flavor is subtle, but not hidden, and not at all boozy.
Amaretto liqueur is a sweet Italian creation made from almonds, and sometimes peach or apricot stones. You can enjoy amaretto as part of a mixed drink, in coffee, with cream over ice, or simply poured into a glass. I like to serve it chilled, straight up, with an almond flavored dessert like this Amaretto Cream Pie. Try a little amaretto drizzled over vanilla ice cream; what a treat! If you like to experiment, you can even make your own amaretto at home using THIS easy recipe. Personally I’m partial to the Disaronno brand of amaretto liqueur. Their website has plenty of cocktail recipes too, check it out!
If you prefer a non-alcoholic dessert, try using amaretto extract.
Amaretto Extract is going to be hard to find in your neighborhood grocery store. Don’t waste your time trying to hunt it down when we have Amazon to the rescue! If you want to use extract instead of amaretto liqueur, check out the links at the bottom of this post to purchase from Amazon.
Our Amaretto Cream Pie recipe starts with a crust made with store-bought cookies, sliced almonds and melted butter.
The first Amaretto Cream Pie I posted had a standard pastry crust. To be a good copycat of the famous mystery pie, I knew I’d have to come up with a cookie crust that could rival the one made by the Mt. Vernon Restaurant. After testing several store-bought cookie brands, we finally settled on this recipe made with Nabisco’s Lorna Doone Shortbread Cookies, sliced almonds and melted butter. The crust ingredients are pulsed in a food processor then pressed into a pie plate. The simple mixture is refrigerated until set, then baked for 10 minutes.
After many, many experiments and taste testings, I think this Amaretto Cream Pie is an absolute winner! It may not be an exact match, but for those of us that still remember and crave that iconic creamy treat, this will do nicely.
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Amaretto Cream Pie
Ingredients
For the shortbread-almond crust:
- 5 ounces shortbread cookies (20 - Lorna Doone cookies)
- 1 cup sliced almonds
- 4 tablespoons unsalted butter, melted
For the amaretto filling:
- 3 large egg yolks
- ¾ cup granulated sugar
- ½ teaspoon salt
- ⅓ cup cornstarch
- 1 tablespoon all-purpose flour
- 2 ¾ cups whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ¼ cup amaretto liqueur
For the topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla or almond extract
- ½ cup sliced almonds for garnish
Instructions
To prepare the crust:
- Heat oven to 350°F. In the bowl of a food processor, pulse the cookies until crumbly. Add the almond and pulse 4-5 times in quick bursts. Add the melted butter and pulse just until combined.
- Firmly press the crumb mixture into bottom and up the sides of 9-inch pie plate. Refrigerate until firm, about 20 to 30 minutes. Bake until lightly browned and set, about 10 minutes. Cool while preparing the filling.
To prepare the filling:
- In a small mixing bowl, whisk the egg yolks until blended. Set aside.
- In a medium saucepan combine the sugar, salt, cornstarch and flour. Whisk in the milk.
- Cook the milk mixture over medium heat, stirring constantly until it thickens and starts to boil. (This may take about 15 minutes) Boil for one minute, stirring constantly then remove from the heat (leave the stove-top turned on).
- While whisking constantly, slowly drizzle half the hot mixture into the beaten egg yolks. Add the blended egg mixture back into the saucepan with the remaining hot custard. Return to the heat and boil 2 minutes more, stirring constantly to prevent scorching. Reduce the heat if needed.
- Remove from the heat and blend in the butter, vanilla extract and Amaretto. Pour the filling into the prepared crust. Cool to room temperature then refrigerate for at least 8 hours, or overnight.
To prepare the topping:
- In a large cold mixing bowl using an electric mixer, beat the cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop the whipped cream on top of the pie filling. Garnish with sliced almonds.
Recipe Notes
- To help achieve lofty, fluffy whipped cream, chill your bowl and beaters in the freezer before mixing.
- Keep pie refrigerated.
Nutrition
For a non-alcoholic recipe try Amaretto Extract
Here are a couple of well-reviewed brands of amaretto extract that can be used in this pie. I would start with 2 teaspoons but check the labels and see what each company recommends as a replacement for amaretto liqueur. Click on the photos for more information or to purchase from Amazon.
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Here are a few more of our favorite pie recipes you might enjoy:
Double Chocolate Cream Pie – with a sweet, rich silky filling and an easy to make cookie crumb crust, this pie is completely moan-worthy! Click HERE to get the recipe.
Hoosier Sugar Cream Pie – Dating back to the 1800’s – this simple pie is still popular and delicious! Click HERE to get the recipe.
Originally posted January 2011, updated August 2019
alicia lee says
I read through the comments and did not see this question addressed: for the topping, it says vanilla or almond extract. What are the benefits of using one over the other? Also, could you use your amaretto liqueur instead of extract?
Tricia Buice says
Hi Alicia. If you love the flavor of almond extract I recommend using it instead of vanilla. I haven’t tested the pie topping using liqueur so I’m not sure. If you don’t have almond extract on hand, just go with vanilla. It’s all good! Hope you enjoy this pie. We LOVE it!
alicia lee says
Thanks so much! I’m looking forward to trying it out. Springing it in the fam for thanksgiving without pre-testing. Wish me luck.
Tricia Buice says
I hope it all turns out perfectly Alicia!
Karen Roberts says
I also miss the Mr Vernon restaurant😢
I followed your recipe to the T all except I did not have whole milk all I had was 2%.
The pie has great flavor and was close but the custard part of the pie was not creamy it was almost jelly like firm. Any idea what I might have done wrong? Also I used almond extract instead of the almond Liquor.
This was my “birthday cake” every year while MtVernon was opened. I need this pie!!!
Thank you!
Karen
Tricia Buice says
Hi Karen. The liqueur helps the filling to be a little thinner, so I’m sure by omitting it you completely changed the consistency and flavor of the pie. Almond extract is one of my favorite flavors but it’s not the same as real amaretto. Hope you’ll pick up a bottle and try again! Happy birthday!!!!
Jennie says
I am making this Amaretto cream pie and the double chocolate cream pie to take to a dinner party. It will need to travel about 30 minutes before I can refrigerate it. I have made these before and received rave reviews but I’ve never tried to travel with this type of pie. I will use cold packs in transporting.
My questions are:
*will I need to use a stabilized whipped cream and if so, do you have this recipe and *would I need to just wait and add the whipped topping on individual slices at serving time. Thank you you for assisting me with this. I want guests to experience the finest in cream pies and yours are just that!
Tricia Buice says
Oh wow Jennie! Thank you so much for the kind words. Thirty minutes is a bit long with soft homemade whipped cream. Perhaps you can add 1 teaspoon of unflavored gelatin to help stabilize the mixture. Dissolve the gelatin in 1 tablespoon of water then add to your regular whipped cream recipe. Another less homemade option is to use Extra-Creamy Cool Whip which is very stable. I would go the unflavored gelatin route and eliminate any unnecessary stress! Thanks again for trying our pies and for the terrific question. Enjoy!
Kristen Ewer says
Hello! Just made this, it is delicious. However, my custard is runny! I followed the recipe exactly since I’ve never made a custard like this before, and it seemed to go really well on the stove and once poured in the crust. Overnight in the fridge and the next day around lunch time was very loose when cut. Where did I go wrong? I am at ~7000 feet elevation, does that have anything to do with it? Thank you in advance for the help and tasty tasty recipe 🙂
Tricia Buice says
Hi Kristen. Sorry it didn’t set up correctly for you but so glad you enjoyed the flavor. If you plan to make it again, just make sure you are measuring everything correctly. A little extra milk or another splash of amaretto may thin the filling. With 1/3 cup of cornstarch, it really should set up firmly. Try cooking it an extra minute or two and take care when measuring ingredients. Hopefully it will work out next time. Such a delicious pie!
Jeanne says
I don’t know if you’ll see this Kristen. I just read an article about high altitude cooking and thought of your comment. As I’m sure you already know, your boiling point is 14 degrees F lower than ours at sea level. So your custard will begin to boil sooner (and at a lower temp) than ours would. The article went on to mention that for a custard to form, the proteins start to bond at around 120 degrees F. After around 180 degrees F, the proteins will overcook and release their liquids and get runny again. My guess is that you’re most likely not getting over 120 degrees because your mixture boils before you get to that point. It’s possible you might be overcooking but it doesn’t feel like it. Either way, I bet if you use a thermometer, the pie will solidify. Hope this solves your problem. Best of luck! The pie is yummy.
Charis Cochran says
This was so amazing to find this recipe for amaretto pie. My husband lost his mother the day before Christmas 2019 and one of his favorite things was her amaretto pies he was searching on the internet for one and yours was first to pop up as he read the article on the pie he started to cry when I asked him what was wrong he told me you’re not going to believe this. The pie they are talking about in the article at Mt Vernon restaurant was my mother’s she was the cook there. So it warms our heart to know that people loved them as much as we did she would have been proud to know. May God bless you and your family and thank you for helping her pie live on.
Tricia Buice says
Hi Charis. This comment brought tears to my eyes! I truly appreciate you taking the time to let us hear from you. Food memories are the best and your mother-in-law’s Amaretto pie was a memory that has stuck with me for decades. Please tell your husband we are very sorry to hear that she passed. Keep the precious memories close to your heart. Blessing to you and your family.
Elizabeth says
We loved mt. Vernon!! And the pie was our absolute favorite!!! Do you think this recipe is close to the pie they made at Mt. Vernon?
Tricia Buice says
Hi Elizabeth. I’ve worked for years to perfect this recipe and believe it is very close to the original. Hope you’ll give it a try.
Christina Spell says
Made this for the first time last night. I had the Amaretto pie at Mt. Vernon once several years ago and never forgot it. I was so surprised to see the reference to the restaurant when I found this! Thank you so much for taking the time to recreate it. It was heavenly. My only regret is that I didn’t toast the almonds. This is my new favorite!
Tricia Buice says
Thanks Christina! The almonds in the crust get toasted a little while baked but I like to toast the almonds used for the garnish. Thanks again for trying the recipe and for commenting. Enjoy!
Jennie says
I made the Amaretta cream pie and the double chocolate cream pie for my guests this weekend. Both were delicious. It was great to have dessert recipes that I could make a day ahead (except the whipped topping). Do you have a recipe that stabilizes whipped cream in order to make ahead? I have tried using gelatin and was unsuccessful. Thank you for all the marvelous recipes that I use so often now. I receive much joy from cooking for my family and friends and your beautiful cooking site adds to that joy.
Tami Chamberlain says
Wow, this recipe was fantastic! I stumbled across a recipe last week because I was missing the ability to order one from Mt. Vernon. My family enjoyed it so much that I’m back this week to make it again at their request. Thank you for sharing this recipe.
Tricia Buice says
So happy you tried this pie Tami! We miss Mt. Vernon too and wish they had shared their original recipe. Oh well, this pie will do 😉 Have a wonderful holiday and happy baking!
Denise Van Dusen says
I made the Amaretto Cream Pie for houseguests and we all thought it was to die for.Thanks for this keeper.
Tricia Buice says
Thank you so much Denise!!! I adore these flavors, the crispy crust and that creamy filling! So glad you made it and enjoyed. Thanks for letting us know how it turned out for you!
Denise Van Dusen says
Since making this pie my friend tried it with Walkers shortbread cookies (made in Scotland) and it was even better.
Gerlinde@Sunnycovechef says
This pie looks incredible. I love the flavor of amaretto and and I can imagine how delicious it would be in your pie. Beam me over a piece please.
Tricia Buice says
Thanks Gerlinde – it’s a memorable favorite of mine 🙂
Abbe@This is How I Cook says
Oh, to be a taste tester in our house. I used to love amaretto but somehow I forgot about it. Shame on me but there is still some in the cabinet …thank goodness. This looks incredible!
Tricia Buice says
For some reason I’ve never be able to forget about this pie. Don’t you love a memorable recipe?! Thanks Abbe!
John / Kitchen Riffs says
This looks outstanding! Great recipe — I’d love to have this for dessert. Maybe paired with an Amaretto Sour to drink? 🙂 Anyway, good stuff — thanks.
Tricia Buice says
Thanks John – I bet that Amaretto Sour would be lovely with this pie 🙂
Chris Scheuer says
Oh my gosh! I am drooling over these pictures and I’m definitely making this soon. I have some special guests coming in a few weeks and this is going on the menu! Thanks, Tricia!
Tricia Buice says
Thank you Chris – hope you all enjoy this pie!
Larry says
Looks awesome Tricia as does the chocolate one
Tricia Buice says
Thanks Larry – love that chocolate pie too. Cream pies are always a favorite of mine 🙂
sue says
I definitely need this in my life, I adore Amaretto!
Tricia Buice says
Thanks Sue – bet you’d love it!
Sandra W. says
A recipe for Mt. Vernon’s Amaretto Pie showed up on Facebook last week, and some kind person left copies at our local library (Chattanooga area). Sounds like the real thing!
Pie shell (make your own or use one deep dish) baked
1 (5.1 oz.) box of vanilla pudding (not instant)
1 (15 oz.) can of cream of coconut
1/2 cup coconut milk
12 oz. mascarpone cheese
2 cups heavy whipping cream
3 T. Amaretto
1 t. almond extract
3 T. sugar
1/2 c. toasted sliced almonds
Bake pie shell until light brown. Cook pudding using cream of coconut and coconut milk, stirring constantly until it comes to a boil and starts to thicken. Pour into a glass bowl and refrigerate until the pudding is cool and thick.
While pudding cools, whip heavy cream with amaretto, almond extract, and sugar until the cream is thick and forms peaks. Pour into glass bowl and refrigerate.
Now beat mascarpone until light and fluffy. Slowly add in cooked pudding mixture. Fold in 1/2 whipped topping and pour into cooked pie crust. Top with remaining whipped cream. Sprinkle toasted almonds on top.
Tricia Buice says
Thank you so much Sandra! I did a little more research and found this recipe was created by another blogger. They probably shared it on Facebook and it made the rounds. I don’t remember the pie having a coconut flavor, but it’s been years since I had a piece. I remember a vanilla style custardy pie with a nutty shortbread crust. I’m working on an updated version of this recipe so stay tuned!
Pam says
Unfortunately, Mt. Vernon Restaurant closed last week. Perhaps they will publish a cookbook of their most popular recipes.
Tricia Buice says
Oh that is sad news, but hopefully they will finally share their Amaretto Pie recipe!
Anita says
We just received one from a friend this past Thanksgiving. The crust is definitely a graham cracker, butter, probably brown sugar and almond extract. I just tasted it to make sure.
Tricia Buice says
Hi Anita! I always thought it was a cookie crust but it’s been years since I had a slice! How I miss that pie!
Laura says
They will never, ever, ever share this recipe. I can almost guarantee it. One time, I asked just a simple question about the crust (not the filling) and the server grabbed my arm and looked at me with wide, terrified eyes and said, “we can’t say ANYTHING about the recipes. We could get fired.” (I don’t believe the owners are THAT militant, but I know they are careful about keeping their special recipes secret!) I’m glad to know it’s shortbread, that explains why it’s so tasty and crisp.
Tricia Buice says
Maybe one day if they close the restaurant we can all get the recipe! Thanks Laura!
Mary says
Unfortunately, Mount Vernon has closed it’s doors and I too would love to have one more bite of their Amaretto pie. It was fabulous!!
Tricia Buice says
Yes it was and I wish I could too. Thanks for stopping by!
Elisabeth says
You might be thrilled to see this Facebook post! He’s making the pies and selling them! https://m.facebook.com/groups/26546024619/permalink/10158082252299620/?refid=28
Sherri Evans says
Hello, does anyone know where in the Chattanooga area to purchase this pie? it is for my 80 yr. old mom’s birthday, she loved Mt. Vernon!
Thank you,
Sherri
Anonymous says
I currently live in Chattanooga and will be relocating soon. I hate that I won't be able to grab a slice of this pie from Mount Vernon's whenever I get a taste for it so I figured I should learn to make it myself. Thanks for the recipe!
Anonymous says
So glad to have found this recipe. I am from Lookout Mtn.(near chattanooga) and have never found this recipe anywhere. Thank you so much.
Lisa says
I found this on a quest for Amaretto Cream pie from the Mt. Vernon restaurant. 20 years ago friends of the family became obsessed with figuring out the recipe. They spent the entire summer making pies, tasting them and then going back to the Mt Vernon to compare until they reached as close to perfection as possible. Then they refused to share the recipe with anyone! <br />There is a recipe that
JPete says
The owner told me that the crust was a shortbread crust that was hand patted into place…Whole Foods had asked him to mass-produce it but he couldn't figure out how to do that and still make the crust the same.
sblevins says
The crust is 1 cup of regular flour, 1 stick of butter soften and 1/2 cup of almonds or nuts of your choice
Let the butter soften and mix the flour and butter together add your nuts. Spread in a pie pan and bake for 12 to 15 minutes at 350 degrees.
Tricia Buice says
Thanks so much!
Connie Talley Johnson says
Amaretto is One on my favorite pies since I was introduced to it at Mt Vernon Restaurant years ago. I’m so excited to try this recipe this upcoming weekend.
There is a southwestern cheesecake that a caterer Betty Hubbs used to make. I hear she has since retired from illness. I would love to have that recipe as she was in Chatt Times for her Southwestern Cheesecake. Please confirm that recipe as well. Chattanooga has so many wonderful items from great Chefs that must be shared. Thank you in advance. Connie
Tricia Buice says
Hi Connie. I’m not familiar with the Southwestern Cheesecake but I’ll do some research. Thanks for stopping by and I hope you enjoy the recipe.
Shelia says
Oh gosh! Mt. Vernon's Amaretto pie! So yummy! Great blog…love the multi-tasking Amaretto. <br />Shelia
Kathryn @ Foodies Not Fatties says
This is my first visit to your blog and I love it. Your photos are amazing and that pie looks to die for. <br /><br />We have had several recipes that have had the best of intentions but never turn out just right. We are trying to re-do some of those recipes this month but we will see how they really turn out.<br /><br />Looking forward to checking out the rest of your pie adventures!
Rich says
A breakfast Amaretto cream pie sounds really good about now. I suppose the glass of amaretto does, too, but social etiquitte says I should probably wait until five tonight … right?
Janet says
Hey Rich, It’s always five o’clock somewhere!!!