Amaretto Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the amaretto custard filling:</li><li class="ingredients-single-item">600ml whole milk</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">60ml amaretto liqueur (or 2 tsp almond extract)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g sliced almonds, toasted</li><li class="ingredients-single-item">2 tbsp amaretto liqueur (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Begin by making the crust. In a food processor, pulse the graham crackers until they form fine crumbs. If you don't have a food processor, place them in a sealed bag and crush with a rolling pin. Transfer to a bowl and stir in the melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as a binder, while the sugar helps create a firmer texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to compress the crumbs, creating a solid foundation for your filling. Bake for 8-10 minutes until fragrant and slightly darkened. The brief baking time toasts the crumbs and sets the butter, creating a crisp texture. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. This dry mixture will help prevent the cornstarch from clumping when liquids are added. Gradually whisk in the milk until smooth, then place over medium heat. Cook, whisking constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk the egg yolks. Temper the yolks by slowly pouring about 240ml of the hot milk mixture into the yolks while whisking vigorously. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered yolk mixture back into the saucepan and continue cooking over medium-low heat, whisking constantly, until very thick (like pudding), about 3-4 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove from heat and immediately whisk in the butter, amaretto liqueur, and vanilla extract. The butter enriches the custard, while the alcohol in the amaretto will partially cook off, leaving its distinctive almond flavor. Pour the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until completely cooled, about 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the custard is chilled, spread it evenly into the cooled crust. If the custard seems too stiff, whisk it briefly to loosen before spreading. Return to the refrigerator while preparing the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the topping, place your mixing bowl and beaters in the freezer for 10 minutes before whipping – the cold temperature helps achieve maximum volume. In the chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, which can turn your cream grainy or buttery.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread or pipe the whipped cream over the custard layer. For a professional finish, use a piping bag fitted with a star tip to create decorative swirls around the edge. If desired, drizzle the additional amaretto over the whipped cream for an extra flavor boost.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Toast the sliced almonds in a dry skillet over medium heat, stirring frequently until golden brown, about 3-5 minutes. Watch carefully as they can burn quickly! Allow to cool completely before sprinkling over the pie. The toasted almonds add a beautiful visual contrast and reinforce the amaretto flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the finished pie for at least 2 hours or overnight to fully set. This resting time allows the flavors to meld beautifully. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled and enjoy your elegant amaretto creation!</li></ol>