Amaretto Cream Pie
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sliced almonds
- 3 Tbsp. sugar
- 5 Tbsp. butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups confectioners' sugar
- 1/4 cup almond-flavored liqueur - I use amaretto
- 2 cups heavy whipping cream
- Garnish: toasted sliced almonds
Preheat oven to 350.
In a medium bowl, combine cracker crumbs, chopped sliced almonds, and sugar. Stir in melted butter until combined. Press mixture evenly into bottom and up sides of a 9-inch pie plate. Bake for 8 minutes; cool completely.
In a small bowl, soften gelatin in 1/4 cup cold water; let stand for 2 minutes. Microwave gelatine mixture on high in 30-second intervals until dissolved (approximately 1 minute total); set aside and let cool for 5 minutes.
In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar. Add liqueur, beating at low speed until smooth.
In a medium bowl, beat cream at high speed with an electric mixer until stiff peaks form. Stir in gelatin mixture. Fold cream cheese mixture into cream mixture. Spoon into crust. Cover, and chill 4 hours before serving. Garnish with toasted sliced almonds, if desired.