Amaretto Pie Recipe
How is it that you still haven't tried my recipe for Amaretto Pie. This Amaretto Pie is so tasty that I cannot resist serving it as a Dessert often. Try this Amaretto Pie once and only once! Your loyalty to it forever is guaranteed!
Summary
CourseDessert
Ingredients
1 1/4 cups crushed amaretti cookies
6 tablespoons butter or margarine softened
3 eggs, separated, at room temperature
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
1 envelope unflavored gelatin
1/3 cup Amaretto (almond-flavor liqueur)
1 cup heavy or whipping cream
2 tablespoons sliced almonds, toasted
Directions
1. Prepare piecrust: Preheat oven to 350°F. In 9-inch pie plate, with hand, mix amaretti crumbs and butter or margarine; press mixture firmly onto bottom and up side of pie plate. Bake crust 10 minutes or until golden. Cool crust on wire rack.
2. In heavy 1-quart saucepan, beat egg yolks, water, sugar, and salt until well mixed. Sprinkle gelatin evenly over egg mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat about 20 minutes, stirring constantly, until mixture thickens and coats a spoon (do not boil or mixture will curdle). Remove saucepan from heat. Stir in almond-flavor liqueur. Refrigerate about 15 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
3. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form; set aside. In small bowl, using same beaters, with mixer at medium speed, beat heavy cream until stiff peaks form.
4. With rubber spatula or wire whisk, gently fold egg-yolk mixture and whipped cream into beaten egg whites. Spoon filling into cooled piecrust. Refrigerate pie about 3 hours or until filling is set.
2. In heavy 1-quart saucepan, beat egg yolks, water, sugar, and salt until well mixed. Sprinkle gelatin evenly over egg mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat about 20 minutes, stirring constantly, until mixture thickens and coats a spoon (do not boil or mixture will curdle). Remove saucepan from heat. Stir in almond-flavor liqueur. Refrigerate about 15 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
3. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form; set aside. In small bowl, using same beaters, with mixer at medium speed, beat heavy cream until stiff peaks form.
4. With rubber spatula or wire whisk, gently fold egg-yolk mixture and whipped cream into beaten egg whites. Spoon filling into cooled piecrust. Refrigerate pie about 3 hours or until filling is set.
