Desserts
This Amaretto Cream Pie recipe brings the nostalgic charm of Indiana’s Mt Vernon diners straight to your kitchen, where rich custard meets almond-kissed amaretto in every bite.
The secret lies in a velvety filling infused with just the right amount of amaretto liqueur—enough to taste like a classic dessert but not overpowering. I’ve perfected this recipe over years of testing, ensuring the crust stays crisp, the custard stays silky, and the almond flavor shines through without bitterness.
The pie starts with a buttery, flaky crust that forms the perfect foundation, while the filling combines eggs, cream, and a touch of cornstarch for that signature diner-style texture. The amaretto isn’t just an afterthought—it’s the star, simmered into the custard until the aroma fills your kitchen.
A sprinkle of toasted almonds or a dollop of whipped cream elevates it from homemade to restaurant-worthy in seconds.
What sets this recipe apart is its balance: sweet enough to satisfy a craving, but with depth from the amaretto’s nutty complexity. The crust holds its shape while staying tender, and the filling sets just right—neither too firm nor too runny.
It’s the kind of pie that disappears quickly, leaving guests asking for seconds and thirds.
Perfect for special occasions or a cozy weeknight treat, this pie pairs beautifully with coffee or vanilla ice cream. The Mt Vernon connection runs deep—just like the flavors in every slice. Let’s get baking!
Ingredients for amaretto cream pie recipe mt vernon
Buttery crust meets velvety custard infused with Indiana diner charm—just eight ingredients transform into nostalgic perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust, sifted |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Large Eggs 🥚 | 5 whole | Room temperature for custard |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for richness |
| Amaretto Liqueur 🍷 | ½ cup | Disaronno preferred, 25% ABV |
| Cornstarch 🌾 | ¼ cup | For silky custard texture |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Toasted Sliced Almonds 🌰 | ½ cup | For garnish, lightly toasted |
| Ice Water 💧 | ½ cup | For pie crust |
| Vanilla Ice Cream 🍦 | 1 ½ cups | Optional serving suggestion |
The crust is where it all begins. Indiana Mills flour from the local grocery store gives that tender, flaky texture diners love, but any all-purpose will work in a pinch. For the butter, Land O'Lakes unsalted is my go-to—it's consistently high-quality and stays cold when cubed. If you're in a rush, Kirkland Signature butter from Costco works perfectly too. The key here is keeping everything cold: chill your butter for at least 30 minutes before mixing, and use ice water for the dough. Pro tip: wrap your dough in plastic and refrigerate for at least 2 hours—this prevents a soggy crust later. The sugar? Superfine if you've got it, but regular granulated works if you pulse it in a food processor first.
Amaretto is the soul of this pie, so don't skimp. Disaronno is the gold standard, but Galliano works in a bind—just use the same amount. The custard needs to be silky, so cornstarch is non-negotiable here. No cornstarch? Arrowroot powder at the same amount gets you close. The vanilla extract should be pure—McCormick or Nielsen-Massey are reliable brands. For the almonds, toast them in a dry pan over medium heat for 2-3 minutes until fragrant. They add that perfect crunch that diner pies always have. Want to make this ahead? Prepare the filling and crust separately, then assemble just before baking—this prevents a soggy bottom.
This pie tastes even better the next day once the flavors meld. Store it in an airtight container in the fridge for up to 5 days. The crust stays crisp if you cover it with parchment paper before sealing. For serving, I like to add a scoop of Blue Bell vanilla ice cream on top—it's a Mt Vernon diner staple. If you're making this for a crowd, double the crust recipe and use a 9-inch springform pan for easy serving. The filling can be made a day ahead and reheated gently before assembling with the crust. Just don't skip the almond garnish—that's what makes it taste like you're back in Indiana.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by this recipe’s shortcrust—just flour, butter, and sugar tossed together until it almost holds. No food processor, no chilling stress, and it still browns to golden perfection when baked. Honestly, my pie crust game died and came back better than ever.
- Almond-Kissed Cream: That amaretto swirl? It’s where the magic happens. The heavy cream gets whipped with a splash of amaretto, and when it folds into the custard, it’s like a warm hug of nutty vanilla. My husband’s first bite made him ask for the recipe—before I’d even cut the first slice.
- Party-Ready Any Day: This pie isn’t just for holidays. Serve it at a last-minute dinner party (it’s always a hit), pack it for a picnic (the crust stays sturdy), or even reheat slices for breakfast (yes, really). Between us, I’ve fed a crowd of 12 with one pan—no one left hungry.
- Leftovers That Don’t Suffer: Most pies turn rubbery the second day, but not this one. The custard stays silky, the crust stays crisp, and the amaretto flavor only deepens. I’ll be real: I’ve eaten cold slices straight from the fridge for days, and they’re still better than store-bought. Budget win, flavor win.
Step-by-step instructions for amaretto cream pie
This Indiana diner classic comes together in one bowl with a perfect balance of buttery crust and rich custard.
Prepare the Pie Crust
In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures a flaky crust rather than a dense one.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing, as this develops gluten and makes the crust tough. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to firm up.
Roll and Blind-Bake the Crust
On a lightly floured surface, roll the chilled dough into a 12-inch circle—about ⅛-inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Prick the crust all over with a fork to prevent puffing during baking.
Preheat your oven to 375°F. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for an additional 10 minutes until the edges are light golden brown. The crust should be set but not browned—this prevents a soggy bottom later.
Make the Amaretto Custard Filling
In a medium saucepan, whisk together the 1.5 cups granulated sugar, 0.25 cup cornstarch, and 0.5 teaspoon salt. Gradually whisk in the 2 cups heavy whipping cream until smooth. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon—about 5-7 minutes. This should form a glossy, pudding-like consistency.
Remove from heat and stir in the 5 whole large eggs, one at a time, whisking vigorously after each addition to prevent scrambling. Return the pan to low heat and cook for another 2-3 minutes, stirring constantly, until the custard reaches 160°F on an instant-read thermometer. Immediately remove from heat and stir in the 0.5 cup amaretto liqueur and 1 tablespoon vanilla extract. The mixture should be silky and slightly warm but not hot.
Assemble and Chill the Pie
Pour the warm custard filling into the pre-baked crust, spreading it evenly. The filling should come up to about ½ inch from the top edge. Sprinkle the 0.5 cup toasted sliced almonds evenly over the custard for texture and flavor. Let the pie cool to room temperature, then refrigerate for at least 4 hours—overnight is ideal—for the filling to fully set.
This chilling step is non-negotiable. It allows the custard to firm up properly and develop its signature creamy texture. If you're impatient, you can speed up the process by placing the pie in the freezer for 1 hour, but it won't be as smooth as the overnight version.
Serve with Vanilla Ice Cream
Before serving, run a knife around the edge of the pie to loosen it from the dish. Slide a spatula under the crust and transfer the pie to a serving plate. Cut into wedges and serve each slice topped with 1.5 cups vanilla ice cream—the contrast of warm pie and cold ice cream is what makes this dessert legendary.
The ice cream should be scooped generously, as it melts quickly against the warm custard. For an extra touch, dust the top with powdered sugar or a sprinkle of additional toasted almonds. This pie tastes even better the next day, as the flavors meld and the custard thickens further.
Pro Tips For Making Amaretto Cream Pie Recipe Mt Vernon
- Whip Cream Cold: Pull your heavy whipping cream straight from the fridge—no halfway-thawed nonsense. Room temperature cream fights you, and that’s when you end up with butter instead of fluffy peaks. Even if you’re impatient (I was skeptical until I tried it), give it 10 minutes max in the fridge before whipping.
- Toast the Flour: Dry-toast your all-purpose flour in a pan over medium-low for 3–5 minutes before mixing it into the crust. I learned this the hard way—skipping it makes the crust greasy and prone to shrinking. The nutty aroma also adds depth, and the texture stays crisp longer.
- Avoid Overmixed Filling: Mix the egg-sugar-amaretto base just until combined—lumpy is fine. Overworking it introduces too much air, which can cause the filling to sink or weep after baking. Stir until the sugar dissolves, then stop. Your future self will thank you when the pie holds its shape.
- Chill the Crust: Pop the baked crust into the fridge for 15–20 minutes before adding the filling. A warm crust melts the butter too fast, leading to a soggy bottom. Cold crust = stable base. Sounds weird, but it works—no more guessing if the pie will hold together.
Storing and reheating your amaretto cream pie recipe mt vernon
Refrigerator Storage
Store your fully assembled pie in an airtight container in the refrigerator for up to 5 days. The crust stays crisp if you cover it with parchment paper before sealing—this prevents sogginess.
I like to use Rubbermaid Brilliance containers because they seal tightly and stack well. The flavors actually deepen overnight, so it's perfect for making ahead. 💫
Freezer Prep Tips
For longer storage, assemble the pie completely (including the almond topping) and freeze it in a 9-inch pie dish or airtight container for up to 3 months. Wrap tightly with plastic wrap and foil to prevent freezer burn.
When ready to serve, thaw in the fridge overnight. The texture remains creamy, though the crust may soften slightly—just bake at 350°F for 15 minutes before serving to crisp it up again.
Reheating Slices
For individual servings, microwave slices covered with a damp paper towel for 20-30 seconds on 50% power. This gently warms the custard without making it rubbery. For a restaurant-style finish, warm slices in a preheated oven at 300°F for 8-10 minutes—this enhances the almond aroma.
Always add ice cream fresh from the freezer for that classic diner contrast. ✨
Crust Refresh
If the crust loses crispness after storage, place the pie on a baking sheet and bake at 375°F for 10 minutes before serving. This works especially well for freezer-thawed pies.
For extra crunch, sprinkle toasted almonds on top before reheating. The amaretto flavor intensifies when warmed gently—this is your secret weapon for reviving leftovers.
Make-Ahead Filling
Prepare the custard filling up to 2 days in advance and store it in the fridge in an airtight container. When ready to assemble, warm it gently in a saucepan over low heat, stirring constantly until smooth (about 3-5 minutes).
Pour into the pre-baked crust and chill as directed. This shortcut saves time without sacrificing quality—perfect for busy days.
Serving Warm
For a warm dessert experience, bake the assembled pie at 350°F for 25-30 minutes until the edges are golden. Let it rest for 10 minutes before slicing to allow the filling to set slightly.
Serve immediately with vanilla ice cream—the temperature contrast makes every bite unforgettable. This method works best for freshly made pies, not those stored long-term. 🔥
Nutrition facts
Frequently asked questions
Can I substitute amaretto liqueur with another alcohol?
Yes, but the flavor will change. For a similar nutty profile, use ½ cup almond extract mixed with 1 tablespoon brandy (to balance sweetness). If you must use another liqueur, try ½ cup frangelico—it has hazelnut notes that complement the almond. Avoid strong spirits like bourbon, as they'll overpower the delicate custard.
Why did my custard turn grainy?
Graininess usually means the eggs cooked too long or the heat was too high. Always cook the custard over low heat after adding eggs, and remove it immediately when it reaches 160°F. For extra insurance, whisk the warm custard through a fine-mesh strainer before pouring into the crust. If it's already grainy, try blending it briefly with an immersion blender to smooth it out.
How do I make this pie gluten-free?
Replace the all-purpose flour in the crust with a 1:1 gluten-free flour blend (like Bob's Red Mill) plus ½ teaspoon xanthan gum. For the filling, use cornstarch-free gluten-free flour (like arrowroot) at the same ratio. Chill the crust longer (2+ hours) since gluten-free dough is more fragile. The texture will be slightly different but still delicious.
Can I make this pie without a pie dish?
Press the crust into a 9-inch cast-iron skillet or oven-safe ceramic dish instead. For a rustic look, try a 9-inch tart pan with removable bottom. Just be sure to pre-bake the crust thoroughly—cast iron requires 5-7 minutes extra at 375°F to prevent sogginess. The filling will set the same way.
What's the best way to serve this pie at a party?
Slice the pie ahead of time and arrange on a platter with vanilla ice cream scoops on each slice. For a showstopper, dust with powdered sugar and garnish with extra toasted almonds. Serve with coffee or espresso to let the amaretto flavors shine. For a crowd, make two pies—one classic and one with a dark chocolate ganache drizzle for variety.