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Amaretto Cream Pie

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A few years ago, my husband insisted we go to the Mt. Vernon Restaurant in Chattanooga, Tennessee for my birthday.   As it had always been our tradition for the birthday person to pick the restaurant,  I was not happy about going…to say the least.  To try and calm me, he explained he had been there and  thought I would really like their signature pie, amaretto cream.   Although the thought of birthday pie instead of cake did not calm me any, I must admit I loved the pie.

I finally  decided to try and make a version of the pie at home after having it a second time.  Although I did not even try to exactly replicate their pie,  I liked my version as much as the original.

I took the crust in a whole different direction from the restaurant’s pie deciding to make a crumb crust from almond cookies instead. I have included the crust recipe in a different post.

This recipe makes the filling for a standard 9-inch pie. You will need to make a double (actually 1 1/2 times would do) for a deep dish pie.

Recipe: Amaretto Cream Pie

Ingredients

  1. 1 9-inch almond cookie crumb crust
  2. almonds, sliced
  3. 3/4 c. sugar
  4. 1/4 c. cornstarch
  5. 1/2 tsp. salt
  6. 2 1/2 c. milk
  7. 3 egg yolks, slightly beaten
  8. 1 Tbsp. butter
  9. 1/2 tsp. vanilla
  10. 1 1/2 to 2 Tbsp. amaretto*
  11. 8 oz. heavy cream
  12. 3 tbsp. sugar
  13. 1/2 +/- tsp. almond  extract or 1 +/- Tbsp. amaretto, or to taste (optional)

Ingredients

  1. Toast amount of almond slice desired to top the pie either in a skillet over medium heat or in an oven at 350 degrees or in a microwave on high while stirring very frequently until desired level of color and fragrance is reached. Set aside to cool.
  2. Prepare pie crust and set aside to cool completely.
  3. Combine sugar, cornstarch, and salt in a medium saucepan.
  4. Add milk gradually while stirring and mix until smooth.
  5. Cook over medium heat stirring constantly.
  6. After mixture has reached a boil, boil for 1 minute while continuing to stir constantly.
  7. Remove from heat and gradually add about 1/3 of the hot mixture to the egg yolks to temper them.
  8. When eggs are tempered, gradually add the egg mixture to the remaining mixture in the saucepan while stirring constantly.
  9. Return pan to heat and bring back to boiling while still stirring constantly.
  10. Boil 1 minute (still stirring) longer.
  11. Remove from heat.
  12. Stir in butter, vanilla, and amaretto.
  13. Pour into a Pyrex or other suitable bowl.
  14. Cover with plastic wrap, wax paper, or parchment touching the surface of the filling to avoid a skin forming.
  15. Refrigerate when cooled enough until mixture is completely cooled.
  16. Stir mixture upon removing from refrigerator.
  17. Use a spatula to spread mixture evenly in the prepared pie crust.
  18. Cover filling with plastic wrap, wax paper or parchment and refrigerate again until firm.
  19. In a cold bowl, add whipping cream and begin whisking with an electric mixer or hand whisk  (also cold). When it thickens, gradually add sugar and almond flavoring (if desired).  Whisk just until stiff peaks form. (If you whisk too long, you get butter). OR Use canned whipped cream.
  20. Add whipped cream either in the center of the pie, in dollops or other designs (using a pastry bag or canned whipped cream) around the pie, or completely over the pie.
  21. Top with the toasted almonds on the whipped cream.

Notes

* Add amaretto to taste, but too much liquid will not allow the filling to set properly. If you want more almond flavor than a few tablespoons of amaretto gives, add some almond extract.

Adding either amaretto or almond extract to the whipped cream will also increase the almond flavor.

Amaretto gives a sweeter flavor than the almond extract.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.

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