Ingredients for Amaretto Rum Cherry Cream Pie
- 1 (9 inch) prepared pie crust
- 1 (15 ounce) can cherry pie filling
- 4 large egg yolks
- 1 cup granulated sugar
- 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 2 cups heavy whipping cream
- 1/4 cup amaretto
- 2 tablespoons dark rum
- 1/4 cup grated semisweet chocolate
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How to Make Amaretto Rum Cherry Cream Pie
- In a large bowl, beat 4 large egg yolks until light and fluffy. Gradually add 1 cup granulated sugar, beating until thick, light, and pale yellow.
- In a small saucepan, sprinkle 2 teaspoons unflavored gelatin over 1/4 cup cold water. Let bloom for 5 minutes. Heat over low heat, stirring constantly, until gelatin is completely dissolved. Do not boil.
- In a slow, steady stream, pour the dissolved gelatin into the egg yolk mixture, beating constantly on low speed.
- Set aside to cool slightly.
- In a separate bowl, beat 2 cups heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the egg yolk mixture.
- Slowly fold in 1/4 cup amaretto and 2 tablespoons dark rum.
- Spread 1 (15 ounce) can cherry pie filling evenly over the bottom of a 9-inch prepared pie crust.
- Pour the egg-cream mixture over the cherries.
- Top with 1/4 cup grated semi-sweet chocolate.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
100g
Fat
80g
Carbs
16g
