Fresh Strawberries & Amaretto Cream Pie

Fresh Strawberries & Amaretto Cream Pie

Fresh Strawberries & Amaretto Cream Pie


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Strawberry pie is even more luscious when you cover it with a generous layer of amaretto cream.  Keep this recipe in mind whenever you have a bounty of fresh berries.

         Chris O’Connell                                                                              Mohnton, Pennsylvania


Fresh Strawberries & Amaretto Cream Pie Recipe


Fresh Strawberries & Amaretto Cream Pie

¾ cup sliced almonds, toasted

1 cup flour

¼ cup confectioners’ sugar

1/8 tsp. salt

¼ cup cold butter, cubed

2 Tbsp. shortening

3 to 4 Tbsp. ice water

Filling:    4 cups sliced fresh strawberries, divided

1 Tbsp. lemon juice

½ cup water

½ cup sugar

¼ cup cornstarch

4 to 6 drops red food coloring, optional

Amaretto Cream:    1 cup heavy whipping cream

2 Tbsp. sour cream

1 Tbsp. confectioners’ sugar

2 Tbsp. Amaretto or ½ tsp. almond extract


Place almonds in a food processor; cover and pulse until almonds are finely ground.  Add flour, confectioners’ sugar and salt; pulse until blended.  Add butter and shortening; pulse until butter and shortening are the size of peas.  While pulsing, add just enough ice water to form moist crumbs.  Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch deep-dish plate.  Trim pastry to ½ inch beyond edge of plate; flute edges.  Line UNPRICKED PASTRY SHELL with a double thickness of HEAVY-DUTY FOIL.  Fill with dried beans, uncooked rice or pie weights.

Bake at 425 F. for 8 minutes.  Remove foil and weights; bake 5-7 minutes longer or until golden brown.  Cool on a wire rack.

In a large bowl, mash 1 cup strawberries with the lemon juice.  Add water.  In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture.  Bring to a boil over medium heat, stirring CONSTANTLY.  Cook and stir for 2 minutes or until thickened.  Transfer to a large bowl; stir in food coloring if desired.  Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.

Fold in remaining sliced berries; transfer to crust.  Refrigerate for at least 3 hours or until set.

In a small bowl, beat whipping cream until it begins to thicken.  Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form.  Spread over filling.  Top with additional strawberries and almonds if desired.           8 servings

To toast nuts, spread into a 15 x 10 inch baking pan.  Bake 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.  When using pie weights, cool before storing.  Beans and rice may be reused for pie weights, but not for cooking.


(Recipe for Fresh Strawberries & Amaretto Cream Pie was on, 2014)


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