Amaretto Cream Pie

An amaretto cream pie topped with whipped cream and almonds

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4.96 from 22 votes

This pie has a luscious, custardy filling with a subtle Amaretto flavor in a simple baked almond cookie crust.

Prep Time30

Cook Time30

Total Time1

Course: Dessert, Pie

Cuisine: American

Keyword: amaretto, cream, pie

Servings:

Calories: 630kcal

Author: Tricia

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.

Notes

To help achieve lofty, fluffy whipped cream, chill your bowl and beaters in the freezer before mixing.
Keep pie refrigerated.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition