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Fresh Strawberries & Amaretto Cream Pie Recipe

Fresh Strawberries & Amaretto Cream Pie Recipe

Strawberry pie is even more luscious when you cover it with a generous layer of amaretto cream. Keep the recipe in mind whenever you have a bounty of fresh berries. —Charis O'Connell, Mohnton, Pennsylvania
TOTAL TIME: Prep: 40 min.+ cooling Bake15 min. + chilling YIELD:8 servings


  • 3/4 cup sliced almonds, toasted
  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/8 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 2 tablespoons shortening
  • 3 to 4 tablespoons ice water
  • 4 cups sliced fresh strawberries, divided
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 4 to 6 drops red food coloring, optional
  • 1 cup heavy whipping cream
  • 2 tablespoons sour cream
  • 1 tablespoon confectioners' sugar
  • 2 tablespoons Amaretto or 1/2 teaspoon almond extract
  • Optional toppings: additional fresh strawberries and toasted almonds


  • 1. Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners' sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  • 2. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
  • 3. Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  • 4. In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.
  • 5. Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set.
  • 6. In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners' sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired. Yield: 8 servings.

Reviews for Fresh Strawberries & Amaretto Cream Pie

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sjanutol User ID: 8534752 254558
Reviewed Sep. 24, 2016

"I would leave the strawberries whole so the juices stay in the berries."

spooki03 User ID: 5872163 249058
Reviewed Jun. 4, 2016

"Served this at a meeting, people raved about it. Easy to make, especially good with our fresh local Northwest berries, much sweeter than anything purchased in a store. Yum."

joebob830 User ID: 7753852 119779
Reviewed Jun. 3, 2014

"This is not a pie crust for beginners. This is only the second time I've attempted a pie and I followed the directions to a tee (twice!) and had to throw out both crusts. Finally, I searched for a beginners easy pie crust and used it instead, sprinkling the almonds on before I put in the filling. The flavors of the pie are very good, but if you're not great with crusts, you might want to seek out a different one."

1SadieP User ID: 7758115 196877
Reviewed Apr. 19, 2014

"Delicious and worth the time!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.