Featuring a crisp shortbread and toasted almond crust, a silky custard filling infused with fragrant Amaretto, and a luscious cloud of freshly whipped cream, this pie is pure decadence. A sophisticated, make-ahead showstopper guaranteed to delight your guests.
Prep time: 30 minutes
Cook time: 30 minutes
Chilling time: At least 8 hours or overnight
Difficulty: Easy / Intermediate
Yield: 1 9-inch pie (approx. 8 servings)
Ingredients
Shortbread-Almond Crust
- 5 oz (140 g) shortbread cookies (such as Lorna Doone, approx. 20 cookies)
- 1 cup (80 g) sliced almonds
- 4 tbsp (60 g / ½ stick) unsalted butter, melted
Amaretto Custard Filling
- 3 large egg yolks
- ¾ cup (150 g) granulated sugar
- ½ tsp salt
- ⅓ cup (40 g) cornstarch
- 1 tbsp (10 g) all-purpose flour
- 2 ¾ cups (650 ml) whole milk
- 1 tbsp (15 g) unsalted butter
- 1 tsp vanilla extract
- ¼ cup (60 ml) Amaretto liqueur
Whipped Cream Topping
- 1 cup (240 ml) heavy whipping cream, chilled
- 3 tbsp (25 g) powdered sugar
- ½ tsp vanilla extract (or pure almond extract)
- ½ cup (40 g) sliced almonds (lightly toasted), for garnish
Instructions
Bake the Crust: Preheat the oven to 350°F (180°C). In a food processor, pulse the shortbread cookies until crumbly. Add the sliced almonds and pulse 4 to 5 times in quick bursts. Pour in the melted butter and pulse just until evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Chill in the refrigerator for 20 to 30 minutes, then bake for 10 minutes until lightly golden. Let cool completely while preparing the filling.
Prep the Filling Base: In a small mixing bowl, whisk the egg yolks until smooth and set aside. In a medium saucepan, whisk together the granulated sugar, salt, cornstarch, and flour. Gradually whisk in the whole milk until smooth.
Cook the Custard: Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a boil (about 10 to 15 minutes). Once bubbling, boil for 1 full minute while whisking constantly, then remove from the heat.
Temper the Eggs: While whisking continuously, slowly drizzle about half of the hot milk mixture into the beaten egg yolks. Pour the tempered egg mixture back into the saucepan with the remaining hot custard.
Finish Cooking: Return the pan to medium-low heat and cook for 2 more minutes, stirring constantly to prevent scorching.
Stir in Flavor & Chill: Remove from heat and blend in the butter, vanilla extract, and Amaretto liqueur. Pour the hot custard directly into the cooled crust.
Cool to room temperature on the counter, then cover and refrigerate for at least 8 hours, or preferably overnight.
Whip & Serve: In a chilled bowl, beat the cold heavy whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla/almond extract, then beat on high until firm, pillowy peaks form. Spread or pipe the whipped cream over the set custard, sprinkle with sliced almonds, and serve chilled.
From: Saving Room for Dessert
