Thursday, January 9, 2014

PEACHY AMARETTO PIE

1 (9-inch) unbaked pastry shell
1 pkg (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
2 eggs
3 tbsp amaretto liqueur
1 1/2 tsp almond extract
1 pkg (1 lb) frozen peach slices, thawed and well drained*
2 tbsp peach preserves

Preheat oven to 375 degrees.

Bake pastry shell for 15 minutes at 375.

While shell bakes, in large mixer bowl beat the cream cheese until fluffy. Gradually beat in the milk until smooth. Add the eggs, 2 tablespoons of the amaretto and 1 teaspoon of the almond extract; mix together well. Pour the filling into the pie shell.

Bake pie for 25 minutes or until set at 375 degrees. Remove from oven and allow to cool in pan on a wire rack.

Arrange the peach slices atop the pie.

In a small saucepan, combine the preserves, remaining amaretto and the remaining almond extract over low heat; cook, stirring, until hot.  Spoon over the top of the pie.

Chill pie before serving.

Garnish with a decoratively sliced strawberry in the center of the pie, if desired.


Leftovers should be refrigerated.

*May use 3 medium-sized fresh peaches that have been peeled, seeded, and sliced, if desired.

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