Amaretto Cream Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 1½ cups graham cracker crumbs
  • ¼ cup finely chopped sliced almonds
  • 5 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • ¼ cup cold water
  • 1 (0.25-ounce) envelope unflavored gelatin
  • 1 (8-ounce) package cream cheese, softened
  • 1½ cups confectioners’ sugar
  • ¼ cup almond liqueur
  • 2 cups heavy whipping cream
  • Garnish: toasted sliced almonds
Instructions
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together cracker crumbs, almonds, melted butter, and granulated sugar until well combined. Press mixture into bottom and up sides of a 9-inch pie plate.
  3. Bake for 8 minutes. Let cool completely.
  4. In a small microwave-safe bowl,
  5. stir together ¼ cup cold water and gelatin; let stand until softened, about
  6. minutes. Heat gelatin mixture on high in 30-second intervals, stirring between each, until melted (about
  7. minute total). Let cool for 5 minutes.
  8. In a large bowl, beat cream cheese and confectioners’ sugar with a mixer at medium speed until smooth and creamy. Add liqueur, beating until smooth.
  9. In another large bowl, beat cream with a mixer at high speed until stiff peaks form; stir in gelatin mixture. Fold cream cheese mixture into cream mixture, and spoon into prepared crust. Refrigerate for at least 4 hours before serving or up to overnight. Garnish with almonds, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/amaretto-cream-pie/