recipe

Amaretto Pie: the sweet yet bitter dessert recipe

Total time: 2H + Resting time
Difficulty: Medium
Serves: 8 people
By Cookist
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This is an easy dessert recipe for a chocolate mousse-filled Amaretto Pie. It’s made with amaretti cookies (also known as amaretti morbidi)— traditional Italian cookies made with almond flour, sugar, whipped egg whites, and almond extract. They have a slightly bitter taste from the almonds, but are still sweet enough to be tasty. The texture is similar to that of French macaroons, with a chewy texture.

This Amaretto pie is made by topping chocolate mousse with Amaretti biscuits and encasing it with a shortcrust pastry. To make it, you will need a pack of Amaretti cookies, powdered sugar, flour, lemons, eggs, butter, and dark chocolate. You'll love it.

Tips

There are different ways to top the Amaretto Pie before serving. Instead of powdered sugar, spoon dollops of freshly whipped cream on top, or sprinkle with toasted, flaked almonds.

Instead of dark chocolate cream, you can make it sweeter. Omit the dark chocolate and use white chocolate instead.

How To Store Amaretto Pie

Store leftovers in an airtight container (in the fridge) for up to 4 days.

Ingredients
amaretto cookies
Powdered sugar
for the crust
All-purpose flour
500 g (4 cups)
Powdered sugar
200 g (1 3/4 cups)
lemon, zested
1
Eggs
2
Cold butter
250 g (1 cup)
for the cream
Milk
150 ml (3/5 cup)
Whipping cream
110 ml (1/2 cup)
Eggs
3
Sugar
60 g (1/4 cup)
Cornstarch
30 g
Dark Chocolate
200 g

How To Make Amaretto Pie

In a bowl add the flour 00, powdered sugar, lemon zest, eggs, and butter, and mix until the dough is created.

Knead the dough with your hands until smooth, cover with cling film, and transfer to the fridge for 2 hours. It’s important to rest the pastry dough in the fridge. It allows to butter to solidify and the glutens to relax, which not only means the pastry will be easier to work with, but it will also hold its shape better during the baking process.

Pour the milk and cream into a saucepan and heat until it reaches a boil. Remove from the heat.

Meanwhile, in another bowl, work the eggs together with the sugar, then add the cornstarch and mix until the mixture is free of lumps.

Pour the previously prepared milk and cream into the egg mixture and mix.

Transfer the mixture back to the pot and continue to cook, stirring constantly until it has thickened.

At this point turn off the heat, add the chocolate and mix it all together well.

Take the pastry from the fridge and divide it in half. Roll out the pastry using a little flour. Use the wooden roller to transfer the prepared dough into a tart mold of about 9 inches (24 cm). Make sure the dough adheres well to the mold.

Press the pastry down slightly with your hands, and remove excess pastry. Prick the bottom of the tart with a fork.

Pour the chocolate custard into the pastry mold.

Arrange the amaretto cookies on top, making sure not to leave empty spaces between the cookies.

Then roll out the remaining pastry until you get a thickness of half a cm and use it to cover the tart. Press the pastry down to the one below, making sure to remove any excess air.

Bake the pie in the oven at 170°C/338°F and dust with powdered sugar before serving. Enjoy!

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