Amaretto Cherry Cream Pie


Cream Layer

  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups Half-and-Half
  • 1 cup milk
  • 3 egg yolks, lightly beaten
  • 1 tablespoon Golden Crisco shortening
  • 1/2 teaspoon almond extract


  • 1 (14 ounce) can pitted red tart cherries in water
  • 1/2 cup reserved cherry liquid
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 1 tablespoon Amaretto liqueur
  • 1 teaspoon red food color (optional)
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon vinegar
  • 1 tablespoon Golden Crisco shortening


  • 1 1/2 teaspoons unflavored gelatine
  • 2 tablespoons plus 2 teaspoons water
  • 1 1/2 cups whipping cream
  • 6 tablespoons confectioners' sugar
  • 1 teaspoon almond extract
  • 1 (1 1/4 ounce) white chocolate bar, shaved
  • Slivered almonds


  1. Prepare and bake a single 10-inch pie crust; cool.
  2. Cream Layer: Combine granulated sugar, cornstarch and salt in medium saucepan.
  3. Stir in cream and milk. Cook and stir on medium heat until mixture comes to a boil. Boil for one minute. Remove from heat.
  4. Stir half of mixture into beaten egg yolks. Mix well. Return mixture to saucepan. Blend well. Boil and stir one minute. Remove from heat.
  5. Stir in Golden Crisco shortening and almond extract.
  6. Cool to room temperature.
  7. Refrigerate.
  8. Filling: Drain cherries, reserving 1/2 cup liquid. Pat cherries with paper towels.
  9. Combine 2/3 cup granulated sugar, cornstarch, flour and salt in medium saucepan. Mix until smooth.
  10. Cook and stir over medium heat until mixture is thickened and clear.
  11. Add cherries. Cook and stir on low heat for 10 to 15 minutes. Remove from heat.
  12. Stir in Amaretto, food coloring, lemon juice, vinegar and Golden Crisco shortening.
  13. Cool to room temperature.
  14. Topping: Combine gelatine and water in very small saucepan. Cook and stir over low heat until gelatine dissolves.
  15. Cool until warm, but still liquid.
  16. Beat whipping cream in medium bowl at high speed of electric mixer until soft peaks form.
  17. Beat in gelatine slowly.
  18. Beat in confectioners' sugar and almond extract.
  19. Assemble pie: Spread cream layer in cooled pie crust. Cover with cherry filling. Pipe topping over filling in decorative fashion.
  20. Sprinkle with shaved chocolate and slivered almonds.
  21. Refrigerate.

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