Almond Amaretto Cream Pie Recipe

Introduction

This Almond Amaretto Cream Pie is a luscious and creamy dessert that combines the rich flavors of almond and Amaretto liqueur with a smooth vanilla pudding base. Topped with toasted almonds and cherries, it’s an impressive yet easy-to-make treat perfect for any occasion.

Ingredients

• 2 (3.4 oz) boxes instant vanilla pudding mix
• 3/4 cup cold whole or 2% milk
• 14 oz can sweetened condensed milk
• 1 tsp vanilla extract
• 1 1/2 tsp almond extract
• 1/2 cup Amaretto liqueur
• 12 oz container Cool Whip or whipped topping
• 6 oz prepared shortbread or graham cracker crust (9 oz crust will also work)
• 1 cup toasted slivered almonds (optional garnish)
• 12–16 maraschino cherries, blotted dry (optional garnish)

Instructions

1. Step 1: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
2. Step 2: Add the sweetened condensed milk, vanilla extract, almond extract, and Amaretto liqueur. Whisk until fully combined and smooth.
3. Step 3: Gently fold in about two-thirds of the Cool Whip (approximately 8 oz). Be careful not to overmix to keep the whipped topping light and airy.
4. Step 4: Spread the pudding mixture evenly into the prepared crust. It will be full but will fit if you keep spreading toward the center.
5. Step 5: Top the pie filling evenly with the remaining Cool Whip.
6. Step 6: Arrange 12 to 16 maraschino cherries around the edges of the pie, spacing them about one inch apart.
7. Step 7: Sprinkle the top of the pie evenly with toasted slivered almonds.
8. Step 8: Chill the pie in the refrigerator until firm, at least 4 hours.

Tips & Variations

• For a nut-free version, omit the toasted almonds and use a nut-free crust.
• If you prefer a stronger almond flavor, increase the almond extract by 1/2 teaspoon.
• Use maraschino cherries with stems for a classic look and easier removal before serving.
• For a crunchier crust, use a baked shortbread crust instead of graham cracker.

Storage

Store the pie covered in the refrigerator for up to one week. To re-serve, let it sit at room temperature for 10–15 minutes for easier slicing. Avoid freezing, as the texture may become watery upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie improves with time as flavors meld. Prepare it up to a day in advance and store refrigerated until serving.

What can I substitute for Amaretto liqueur?

If you prefer to avoid alcohol, substitute Amaretto with an equal amount of almond extract diluted with water (use about 1 teaspoon extract plus 1/2 cup water) to maintain the almond flavor without the alcohol.

Almond Amaretto Cream Pie Recipe

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★★★★★

4.7 from 144 reviews

This Almond Amaretto Cream Pie is a luscious no-bake dessert featuring a smooth vanilla and Amaretto-flavored custard filling, set in a buttery shortbread or graham cracker crust. Topped with fluffy Cool Whip, toasted slivered almonds, and maraschino cherries, it makes an elegant and easy-to-make treat perfect for any occasion.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 (3.4 oz) boxes instant vanilla pudding mix
• 3/4 cup cold whole or 2% milk
• 14 oz can sweetened condensed milk
• 1 tsp vanilla extract
• 1 1/2 tsp almond extract
• 1/2 cup Amaretto liqueur
• 12 oz container Cool Whip or whipped topping (use about 2/3 for folding, keep rest for topping)

Crust

• 6 oz prepared shortbread or graham cracker crust (9 oz crust can also be used)

Garnishes (Optional)

• 1 cup toasted slivered almonds
• 12 – 16 maraschino cherries, blotted dry

Instructions

1. Prepare Pudding Base: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture is smooth and thickened.
2. Add Sweetened Condensed Milk and Flavors: Stir in the sweetened condensed milk, vanilla extract, almond extract, and Amaretto liqueur. Whisk until well combined and smooth.
3. Fold in Cool Whip: Gently fold about two-thirds (approximately 8 oz) of the Cool Whip into the pudding mixture. Be careful not to overmix to maintain the airy texture of the whipped topping.
4. Fill the Crust: Spread the creamy filling evenly into the prepared shortbread or graham cracker crust. The filling will be quite full but will fit entirely. Push the filling toward the center if needed to fill evenly.
5. Top with Remaining Cool Whip: Spoon and spread the remaining Cool Whip evenly over the top of the pie filling.
6. Decorate with Cherries: Arrange 12 to 16 maraschino cherries around the edges of the pie about 1 inch apart, pressing them slightly into the topping.
7. Sprinkle Toasted Almonds: Evenly sprinkle the toasted slivered almonds over the top of the pie to garnish.
8. Chill: Refrigerate the pie for at least 4 hours or until firm before serving to allow flavors to meld and dessert to set properly.
9. Store: Keep the pie covered in the refrigerator. It will maintain quality for up to 1 week.

Notes

• For best texture, use full-fat milk and whipped topping; lower fat versions may alter consistency.
• Be gentle when folding in Cool Whip to keep the mixture light and fluffy.
• To toast the slivered almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring once, until golden and fragrant.
• The pie can be made a day ahead to enhance flavor melding.
• If Amaretto is not available, substitute with almond extract only, but reduce the almond extract slightly to avoid overpowering the pie.

Keywords: Almond Amaretto Cream Pie, No-Bake Dessert, Instant Pudding Pie, Amaretto Pie, Cream Pie with Almonds