Amaretto Pie

• Refrigerated

  • 5 Egg yolks, large

• Baking & Spices

  • 2 tsp Almond extract
  • 1/4 cup Cornstarch
  • 2/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tbsp Sugar

• Nuts & Seeds

  • 2 tbsp Almonds, toasted

• Snacks

  • 17 Biscoff cookies

• Dairy

  • 7 tbsp Butter, unsalted
  • 1 1/2 cups Heavy cream
  • 2 1/4 cup Milk

• Beer, Wine & Liquor

  • 1/2 cup Amaretto

Found on chattavore.com

Description

Ingredients

• 17 Biscoff cookies
• 5 tablespoons unsalted butter
• 2 tablespoons sugar
• 2 1/4 cup (18 ounces) milk (whole milk is best)
• 1/2 cup (4 ounces) amaretto
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons almond extract
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons granulated sugar
• 1 1/2 teaspoons amaretto
• 1/2 teaspoon almond extract
• 2-4 tablespoons toasted almonds

Directions

• Preheat the oven to 350 degrees. Process the cookies to crumbs using a food processor. Add the butter and sugar and process until well combined. If you do not have a food processor, place the cookies in a storage bag and crush using a rolling pin, then combine with the butter and the sugar in a bowl.
• Press the crumb mixture into a 9-inch pie plate, using a flat-bottomed dry measuring cup to press the mixture flat into the bottom and up the sides of the plate. Bake for 15 minutes then set aside to cool slightly.
• In a medium saucepan, whisk together the milk, amaretto, 1/4 cup sugar, and the salt. Set over medium heat.
• In a medium bowl, whisk together the egg yolks, remaining sugar, and cornstarch. When the milk mixture starts to simmer, slowly whisk 1 cup of the milk mixture into the egg yolk mixture, then add to the pan with the remaining milk mixture.
• Cook, stirring frequently, until thickened. Remove from the heat and stir in the butter and the almond extract. Pour into the cookie crust. Cover with plastic wrap, pressing the plastic wrap into the top of the custard, and refrigerate for at least 3 hours.
• When the pie has completely cooled, beat the cream, 1 1/2 tablespoons of sugar, 1 1/2 teaspoons amaretto, and 1/2 teaspoon almond extract using an electric mixer on medium-high heat until soft peaks form. Spread over the top of the pie and sprinkle with desired amount of toasted almonds. Refrigerate until ready to serve.