Amaretto Pie Recipe
Ingredients
| 1 1/4 cups crushed amaretti cookies | ||
| Butter/Margarine | 6 Tablespoon, softened | |
| 3 eggs, separated, at room temperature | ||
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Unflavored gelatin | 1 | |
| Amaretto | 1/3 Cup (16 tbs) | |
| 1 cup heavy or whipping cream | ||
| Sliced almonds | 2 Tablespoon, 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.
Chef
