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Creamy, nutty and just the right amount of boozy, this amaretto cream pie is a stunning dessert that’s easier to make than it looks. A crunchy almond crust holds a smooth, amaretto-infused filling that’s light and rich at the same time. Topped with whipped cream, toasted almonds and cherries, it has everything you want in a showstopper. Whether you’re serving guests or treating yourself, this pie is a cool, elegant option that always gets attention.
This amaretto cream pie has a crunchy almond crust, silky amaretto pudding filling and whipped cream topping, finished with cherries and sliced almonds.
If you love sweet treats like this, you might also like to try blueberry muffins, chocolate delight or this cherry lush.
Why You’ll Love It
Easy to assemble: No complicated techniques, and most of the prep is simple and fast.
Elegant flavor: Amaretto adds warmth and depth without overpowering the creamy base.
Perfect texture: The crunchy crust, smooth filling and light topping create a balanced bite.
Impressive presentation: Garnished with whipped cream, almonds and cherries, it looks stunning.
Amaretto Cream Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Instant vanilla pudding mix: Forms the base of the filling with smooth, creamy texture.
Heavy whipping cream: Whips up to hold structure and create a light, airy topping.
Cold milk: Helps dissolve the pudding mix and balances the richness.
Amaretto liqueur: Brings a sweet, nutty flavor and a hint of sophistication.
Sliced almonds: Add crunch and enhance the almond flavor profile.
Powdered sugar: Sweetens and stabilizes the whipped cream.
Cold water and unflavored gelatin: Used to stabilize the whipped cream for clean slices.
Maraschino cherries: For classic garnish and a bright pop of color.
Roasted almonds: Ground to form the flavorful base of the almond crust.
All-purpose flour: Helps hold the crust together and adds a slight chew.
Granulated sugar: Sweetens the crust and enhances the almond flavor.
Cold butter: Cuts into the crust for a crisp, crumbly texture.
Cinnamon: Adds warmth and depth to the crust.
Salt: Depending on what kind of almonds you get, salted, unsalted or lightly salted, you may need more or less salt in the crust. Give the crust mixture a taste before baking to make sure it has a salt level that suits your preference.
How to Make a Cream Pie with Amaretto
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Combine chopped almonds, sugar, cinnamon, salt and flour, then cut in cold butter and press into a pie pan.
Bake the crust: Bake it in the oven until lightly golden, then cool completely.
Bloom the gelatin: Mix it with cold water in a bowl and let it sit.
Whip the cream: Combine cream and powdered sugar and whip until nearly soft peaks form.
Melt the gelatin: Briefly microwave the gelatin until liquefied, then whip it into the cream to form stiff peaks.
Mix the filling: Combine pudding mix, milk and amaretto in a large bowl.
Fold in the cream: Gently fold most of the whipped cream into the pudding mixture.
Assemble the pie: Pour the filling into the cooled crust and smooth the top.
Chill the pie: Refrigerate until fully set.
Decorate the pie: Top with remaining whipped cream, sliced almonds and cherries.
Substitutions and Variations
Non-alcoholic version: Use amaretto extract and extra milk in place of amaretto.
Nut-free option: Swap the almond crust for a graham cracker crust and omit sliced almonds.
Extra almond flavor: Add almond extract to the whipped cream or crust mixture.
Serving Suggestions
Appetizers: Begin your meal with steak and shiitake mushroom bruschetta or some fried deviled eggs.
Main dishes: Enjoy smoked beer can chicken with a coleslaw pasta salad or some spicy basil chicken skewers and a crispy smashed potato salad.
Dessert: Serve up a generous slice of amaretto cream pie.
How to Store Amaretto Cream Pie
Store: Keep it refrigerated and eat within 2 days.
Freeze: You can freeze it for up to a month but don’t add the whipped cream and cherries until serving.
Thaw: Defrost overnight in the refrigerator.
Top Tips
Use cold tools: Chill your bowl and beaters before whipping cream for best results.
Don’t overwhip: Stop once stiff peaks form to keep the texture smooth.
Let it chill fully: The pie needs time to set properly, so plan ahead.
Amaretto Whipped Cream Pie FAQs
As with many sweet treats, this dessert with amaretto liqueur is best served as soon as you’ve made it. However you can make it a day or so ahead if you need to. Don’t add the nuts, whipped cream and maraschino cherries until just before serving though. That way it will look fresh and perfect.
Although amaretto doesn’t feature in the almond crust, it is a key component in the filling. However, if you want to make this Italian inspired dessert non-boozy, that is possible. Use amaretto extract in place of the amaretto liqueur. Different brands have different strengths so start with a couple of teaspoons. You can also check the packaging to see what the suggested amaretto liqueur replacement would be.
Disaronno is probably the most famous amaretto but there are other brands. Amaretto is an almond liqueur which is nice in dessert recipes as well as cookies or indulgent after-dinner coffees! Although it is often made using apricot kernels, almonds can also be used for flavor.
Amaretto Cream Pie with Almond Crust Recipe
Amaretto Cream Pie
Equipment
- Pastry Cutter Optional
- Pie Dish 8 to 9-Inch Deep or 9 to 10-Inch Regular
Ingredients
- 1 Box vanilla instant pudding mix, 5-Ounce
- 2 Cups heavy whipping cream
- 1 Cup milk, cold
- 1/3 Cup amaretto Liqueur, Disaronno or similar
- 1/3 Cup almonds, sliced
- 1/2 Cup powdered sugar
- 1 1/2 Tablespoons water, cold
- 1 Teaspoon gelatin, unflavored
- 10 maraschino cherries , with or without stems
For the Crust
- 1 Cup almonds, roasted, lightly salted
- 1/2 Cup all purpose flour
- 5 Tablespoons granulated sugar
- 4 Tablespoons butter, cold
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon salt
Instructions
- Preheat the oven to 425 degrees F.
Make the Crust
- In a food processor, chop 1 cup of roasted almonds to a sandy texture.
- Mix the sandy almonds in a bowl with the sugar, cinnamon, salt, and flour.
- Add the cold butter and use your hands or a pastry cutter to cut the butter into the almond mixture.
- Press the mixture into the bottom and halfway up the sides of a pie pan.
- Bake the pie crust at 425 degrees F for 10 minutes, then remove and let cool completely.
Make the Filling
- In a microwave safe bowl, mix together the gelatin and the cold water. Let sit for 5 minutes.
- In the bowl of a stand mixer add the heavy whipping cream and powdered sugar, whip on medium high just until you almost have soft peaks, then stop the mixer
- Place the gelatin mixture into the microwave for 3 to 5 seconds, this should liquefy the gelatin. Once liquefied, but not hot, turn the mixer back on high speed and slowly drizzle the gelatin into the mixer. Whip until you achieve stiff peaks.
- In a large bowl mix together the vanilla pudding, milk and amaretto
- Take about ¾ of the whipped cream and gently fold into the pudding mixture.
- Pour the pie filling into the cooled pie crust and smooth the top with a spatula. Let chill for at least 4 hours.
Add Toppings
- When ready to serve, sprinkle the ⅓ cup of sliced almonds over the top of the pie, leaving about a 1-inch border around the edges.
- Use the remaining whipped cream to pipe little swirls around the edges of the pie.
- Blot the cherries dry with a paper towel, then add one cherry on the top of each swirl of whipped cream. Serve immediately.
Notes
Don’t overwhip: Stop once stiff peaks form to keep the texture smooth.
Let it chill fully: The pie needs time to set properly, so plan ahead.
Nutrition
Almond amaretto cream pie is the kind of dessert that feels special without requiring a full day in the kitchen. The rich, boozy filling, airy whipped cream and almond crunch combine into a slice that’s layered in flavor and texture. This pie is an easy crowd-pleaser that tastes like it came straight from a pastry case. Whether you’re celebrating or just craving something creamy and cool, this amaretto almond cream pie recipe checks all the boxes in one impressive bite.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The amaretto cream pie was an absolute showstopper. The almond crust was crisp and buttery, and the filling was light, rich, and had just the right boozy kick.
OMG. This pie is the best ever. Every bite is just heavenly.
no bake is my kind of dessert!