Amaretto Pie
Crust: 1 c. flour ½ c. butter, softened ½ c. chopped pecans Preheat oven to 350°. Mix ingredients together and press into 9” pie pan. Bake for 10 – 15 minutes, or until lightly browned. Cool on wire rack. Filling: 8 oz. package cream cheese, softened ¾ c. sugar, divided 3 T. vanilla pudding mix ¼ c. Amaretto 1 c. heavy whipping cream Garnish: Additional sweetened whipped cream with ½ t. almond extract added ½ c. toasted sliced almonds In an electric mixer, beat cream cheese and ½ c. sugar until fluffy. Add Amaretto and pudding mix. Mix until well combined. Mix the cream on high speed of an electric mixer until soft peaks form. Add the remaining sugar and continue beating until stiff peaks form. Fold whipped cream into Amaretto mixture. Pour filling into pie shell. Refrigerate at least 2 hours. Top with additional whipped cream, if desired and sprinkle with almonds.
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