Description
This silky Amaretto Almond Cream Pie comes together fast and never touches the oven. With a short ingredient list and a few smart shortcuts, it delivers an ultra-creamy, bakery-style dessert that tastes rich, elegant, and downright indulgent—without the effort you’d expect.
Ingredients
Scale
For the Filling
- 2 packages (3.4 oz each) instant vanilla pudding mix
- ¾ cup cold milk (whole or 2% both work well)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1½ teaspoons almond extract
- ½ cup amaretto liqueur
- 12 oz whipped topping, thawed and divided
For the Crust & Toppings
- 1 prepared shortbread or graham cracker pie crust (6–9 oz)
- 1 cup toasted slivered almonds (optional)
- 12–16 maraschino cherries, patted dry (optional)
Instructions
- In a large mixing bowl, whisk the instant pudding mix with the cold milk until the mixture thickens and looks smooth.
- Pour in the sweetened condensed milk, vanilla extract, almond extract, and amaretto. Continue whisking until everything is fully blended and silky.
- Using a spatula, gently fold in about two-thirds of the whipped topping (roughly 8 ounces). Fold just until combined—keep it light and fluffy and avoid stirring too aggressively.
- Spoon the creamy filling into the prepared pie crust, spreading it evenly. The pie will be generously filled, so mound the center slightly if needed.
- Spread the remaining whipped topping over the surface of the pie in an even layer.
- Arrange the maraschino cherries around the outer edge of the pie, spacing them evenly. Sprinkle the toasted slivered almonds across the top.
- Refrigerate the pie for at least 4 hours, or until fully set and sliceable.
- Cover and store any leftovers in the refrigerator for up to one week.
- Prep Time: 20 minutes
- Category: Desserts