Amaretto Cream Pie
by:
Adapted from Paula Deen
ingredients
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serves: 8
1 1/2 cups graham cracker crumbs
1/4 cup sliced almonds
3 tbsp sugar
5 tbsp butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 package (8 ounce) cream cheese, softened
1 1/2 cups confectioners' sugar
1/4 cup almond-flavored liqueur - I use amaretto
2 cups heavy whipping cream
Garnish: toasted sliced almonds
Servings Per Recipe: 8
Amount per Serving
Calories: 485
- Total Fat: 31.1 g
- Saturated Fat: 17.3 g
- Trans Fat: 0.3 g
- Cholesterol: 91.5 mg
- Sodium: 244.6 mg
- Total Carbs: 46 g
- Dietary Fiber: 0.8 g
- Sugars: 36.7 g
- Protein: 4.8 g
preparation
1. Preheat oven to 350.
2. In a medium bowl, combine cracker crumbs, chopped sliced almonds, and sugar. Stir in melted butter until combined. Press mixture evenly into bottom and up sides of a 9-inch pie plate. Bake for 8 minutes; cool completely.
3. In a small bowl, soften gelatin in 1/4 cup cold water; let stand for 2 minutes. Microwave gelatine mixture on high in 30-second intervals until dissolved (approximately 1 minute total); set aside and let cool for 5 minutes.
4. In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar. Add liqueur, beating at low speed until smooth.
5. In a medium bowl, beat cream at high speed with an electric mixer until stiff peaks form. Stir in gelatin mixture. Fold cream cheese mixture into cream mixture. Spoon into crust. Cover, and chill 4 hours before serving. Garnish with toasted sliced almonds, if desired.
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