Creamy, nutty and gently boozy, this amaretto cream pie is an elegant dessert that’s simpler to make than it looks. A crisp almond crust holds a smooth amaretto‑infused vanilla filling that’s both light and rich. Finished with whipped cream, toasted almonds and maraschino cherries, it’s a showstopping slice for guests or a special treat for yourself.
This amaretto cream pie features a crunchy almond crust, a silky amaretto pudding filling and a whipped cream topping finished with cherries and sliced almonds.
Why You’ll Love It
Easy to assemble: No complicated techniques; most steps are quick and straightforward.
Elegant flavor: Amaretto lends warm almond notes without overpowering the creaminess.
Perfect texture: Crunchy crust, silky filling and light whipped topping create a balanced bite.
Beautiful presentation: Topped with whipped cream, toasted almonds and cherries for an impressive finish.
Amaretto Cream Pie Ingredients
See the printable recipe card below for exact measurements and the full ingredient list.
Instant vanilla pudding mix: Creates the creamy base of the filling.
Heavy whipping cream: Whipped and stabilized for the topping.
Cold milk: Blends with the pudding mix and thins the filling slightly.
Amaretto liqueur: Sweet, almond‑forward flavor; use an amaretto extract for a non‑alcoholic version.
Sliced almonds: Toasted for garnish and added crunch.
Powdered sugar: Sweetens and stabilizes the whipped cream.
Unflavored gelatin and cold water: Stabilize the whipped cream so slices hold cleanly.
Maraschino cherries: Classic garnish to add color.
Roasted almonds, flour, sugar, butter, cinnamon and salt: Combined into a flavorful almond crust—taste the crust mixture before baking to adjust salt as needed.
How to Make an Amaretto Cream Pie
Jump to the recipe card for precise amounts and printable instructions.
Make the crust: Pulse roasted almonds to a sandy texture, mix with flour, sugar, cinnamon and salt, cut in cold butter, press into a pie pan and bake until lightly golden. Cool completely.
Stabilize the whipped cream: Bloom gelatin in cold water, whip the cream with powdered sugar to almost soft peaks, gently melt the gelatin until liquid, then drizzle it into the mixer and whip to stiff peaks.
Prepare the filling: Whisk the vanilla pudding mix with cold milk and amaretto until smooth. Fold about three‑quarters of the whipped cream into the pudding mixture to keep the filling light.
Assemble and chill: Pour the filling into the cooled crust, smooth the top and refrigerate until fully set (several hours).
Decorate: Sprinkle sliced almonds across the center, pipe whipped cream swirls around the edge and top each swirl with a cherry just before serving.
Substitutions and Variations
Alcohol‑free: Replace amaretto liqueur with amaretto extract and a little extra milk.
Nut‑free: Use a graham cracker or cookie crust instead of the almond crust and omit sliced almonds.
More almond flavor: Add a touch of almond extract to the whipped cream or crust for a stronger almond profile.
Serving Suggestions
As a finale: Present a generous slice with a cup of coffee or after‑dinner liqueur.
Menu pairings: This pie follows savory mains like roasted chicken or grilled skewers and complements lighter salads or vegetable sides.
Occasion: Elegant enough for holidays, yet easy enough for a casual dinner when you want something special.
How to Store Amaretto Cream Pie
Refrigerate: Keep chilled and consume within 2 days for best quality.
Freeze: Freeze up to one month; wait to add whipped cream and cherries until just before serving.
Thaw: Defrost overnight in the refrigerator.
Top Tips
Chill your tools: Cold bowl and beaters improve whipped cream volume.
Watch the peaks: Stop whipping when stiff peaks form to avoid grainy texture.
Plan ahead: Allow ample chill time so the pie sets and slices cleanly.
Amaretto Whipped Cream Pie FAQs
You can prepare the pie a day or so ahead if needed. Wait to add the sliced almonds, piped whipped cream and cherries until just before serving to keep the presentation fresh.
Yes. Substitute amaretto extract for the liqueur and increase the milk slightly. Start with a small amount of extract—it’s more concentrated than the liqueur.
Amaretto is a sweet almond‑flavored liqueur commonly used in desserts, cocktails and coffee. Some brands derive flavor from apricot kernels rather than almonds, but the result is a characteristic almondy warmth.
Amaretto Cream Pie with Almond Crust Recipe
Amaretto Cream Pie
Equipment
- Measuring cups and spoons
- Mixing bowls
- Food processor
- Pastry cutter (optional)
- 8–9 inch deep or 9–10 inch regular pie dish
- Stand mixer or electric mixer
- Spatula and piping bag (optional)
Ingredients
- 1 box (5 oz) instant vanilla pudding mix
- 2 cups heavy whipping cream
- 1 cup cold milk
- 1/3 cup amaretto liqueur (or substitute extract for alcohol‑free)
- 1/3 cup sliced almonds, toasted, for topping
- 1/2 cup powdered sugar
- 1 1/2 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 10 maraschino cherries, with or without stems
For the Crust
- 1 cup roasted, lightly salted almonds
- 1/2 cup all‑purpose flour
- 5 tablespoons granulated sugar
- 4 tablespoons cold butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (adjust to taste)
Instructions
- Preheat the oven to 425°F (220°C).
Make the Crust
- Pulse the roasted almonds in a food processor until they reach a sandy texture.
- Combine the ground almonds with sugar, cinnamon, salt and flour.
- Cut in cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Press the mixture into the bottom and partway up the sides of a pie pan.
- Bake at 425°F for 10 minutes. Remove and cool completely.
Make the Filling
- In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
- In the mixer bowl, whip heavy cream with powdered sugar until nearly soft peaks form.
- Microwave the gelatin briefly (just until liquefied), let it cool slightly, then drizzle into the mixer and whip to stiff peaks.
- In a large bowl, whisk together the vanilla pudding mix, cold milk and amaretto until smooth.
- Gently fold about 3/4 of the whipped cream into the pudding mixture until incorporated.
- Pour the filling into the cooled crust, smooth the top and chill for at least 4 hours to set.
Add Toppings
- When ready to serve, sprinkle the remaining 1/3 cup sliced almonds over the center of the pie, leaving a 1‑inch edge.
- Pipe or dollop the remaining whipped cream as swirls around the edge.
- Dry the cherries on paper towel and place one cherry on each swirl. Serve immediately.
Notes
Cold tools: Chill your bowl and beaters before whipping cream for best results.
Don’t overwhip: Stop once stiff peaks form to maintain a smooth texture.
Chill fully: Allow plenty of time for the pie to set so it slices cleanly.
Nutrition
Almond amaretto cream pie feels special without demanding an all‑day commitment. The boozy filling, airy whipped cream and toasted almond crunch layer into a dessert that tastes and looks like it belongs in a bakery case. Whether you’re celebrating or simply craving a cool, creamy treat, this amaretto almond cream pie hits every mark.
Other Recipes to Try
- I also recommend Amaretti Cookies for more almond‑forward treats.
- Try a Bailey’s Irish Cream No‑Bake Pie for another boozy dessert option.
- Key Lime Lush offers a bright, tangy contrast to creamy pies.
- Banana Cream Pie Rum Pudding Shots are fun for parties.
- Key Lime Pie Rum Cream Jello Pudding Shots provide a boozy twist on a classic.
- Strawberry Slab Pie is simple, shareable and delicious.
