Amaretto Cream Pie with Almond Crust
With the unmistakable flavour of a dessert with amaretto liqueur, this no bake amaretto cream pie with almond crust is impressive. Apart from the boxed vanilla pudding, it’s completely homemade. This is one Italian inspired dessert you’ll love.
Servings: 8
Ingredients
- 1 Box instant vanilla pudding mix 5.0 Ounce
- 2 Cups heavy whipping cream
- 1 Cup milk cold
- 1/3 Cup Amaretto Liqueur such as Disaronno
- 1/3 Cup almonds sliced
- 1/2 Cup powdered sugar
- 1 1/2 Tablespoon water cold
- 1 Teaspoon gelatin unflavored
- maraschino cherries for decoration
Crust
- 1 Cup almonds roasted, lightly salted
- 1/2 Cup all purpose flour
- 5 Tablespoon granulated sugar
- 4 Tablespoon butter cold
- 1 Teaspoon cinnamon
- 1/2 Teaspoon salt
Instructions
- Preheat the oven to 425 degrees F.
- 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 gluten free 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 8” to 9” deep dish pie pan (or you can use a 9” to 10” traditional pie pan).
- Bake the pie crust at 425 degrees F for 10 minutes, then remove and let cool completely.
- Once your pie crust is cool, you can begin making 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.
- When ready to serve, sprinkle the ⅓ cup of sliced almonds over the top of the pie, leaving about a 1” 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.
Notes
Depending on what kind of almonds you get - salted, unsalted, 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.
Use gluten free cup-for-cup flour to make gluten free
Nutrition
Calories: 528kcal | Carbohydrates: 44g | Protein: 9g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 260mg | Potassium: 302mg | Fiber: 3g | Sugar: 32g | Vitamin A: 937IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg
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