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Amaretto Cream Pie

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.

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Comments

  1. Sounds awesome! I love Amaretto. Hmmmm, since my favorite cocktail is a Toasted Almond, maybe I should try a version with the Amaretto filling and a Kahlua crust! Mmmmmmmmm!! 🙂

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  1. […] to make a different type of pie crust for an amaretto cream pie, I decided to try and make a crumb crust using almond spice cookies. The result was […]

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