Amaretto Rum Cherry Cream Pie Recipe

Ingredients for Amaretto Rum Cherry Cream Pie

• 10 Inch Deep Dish Pie Crust
• Cherry Pie Filling
• 4 large egg yolks
• 1 cup granulated sugar
• Unflavored Gelatin
• 1/4 cup cold water
• 2 cups heavy whipping cream
• Amaretto Liqueur
• 2 tablespoons dark rum
• Semisweet Chocolate

How to Make Amaretto Rum Cherry Cream Pie

1. 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.
2. 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.
3. In a slow, steady stream, pour the dissolved gelatin into the egg yolk mixture, beating constantly on low speed.
4. Set aside to cool slightly.
5. In a separate bowl, beat 2 cups heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the egg yolk mixture.
6. Slowly fold in 1/4 cup amaretto and 2 tablespoons dark rum.
7. Spread 1 (15 ounce) can cherry pie filling evenly over the bottom of a 9-inch prepared pie crust.
8. Pour the egg-cream mixture over the cherries.
9. Top with 1/4 cup grated semi-sweet chocolate.
10. Refrigerate for at least 4 hours, or preferably overnight, until firm.