Amaretto Sugar Cream Pie – An Old Fashioned Sugar Cream Pie Recipe
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Amaretto Sugar Cream Pie takes two of my favorite things – Amaretto and Sugar Cream Pie – and makes the most incredible dessert. The filling is creamy and smooth and fantastically delicious.
Amaretto Sugar Cream Pie Recipe
This is not your basic sugar cream pie from Indiana. Oh no, this is extra special. We enhanced this sugar cream pie with Amaretto – my favorite spirit. We’ve added it to so many recipes to make them better than ever, including Amaretto Pina Colada, Amaretto French Toast, Amaretto Poke Cake and Amaretto Chicken.
Amaretto Pudding Pie is just that – a pudding filling that is made on the stove top just like any old-fashioned pudding recipe. Then, it goes into a pie crust and gets dusted with cinnamon and nutmeg and baked in the oven.
The result is a creamy pudding pie just like a traditional sugar cream pie from Indiana yet only better. Why better? Because it’s an Amaretto Sugar Cream Pie, and friends, Amaretto makes everything better.
Old Fashioned Sugar Cream Pie Recipe
A coworker and friend gave me this recipe. We get so many of our favorite recipes this way. Recipes are a common point of discussion in my day to day life. I love cooking, I love eating, I love talking about food, I like thinking about food, and I love when someone shares their favorite recipes with me.
Have you ever tried a traditional sugar cream pie? Imagine a creamy vanilla custard served inside a pie crust, and then dusted with the flavors of fall—cinnamon and nutmeg. Sugar Cream Pie is famous here in Indiana, and I love having a special, secret version to share.
For the pie crust, feel free to use your homemade pie crust recipe. If you are short on time or if you are like me, then a store bought one will do. Be sure to get a deep dish crust or use a deep dish pie plate.
Whichever pie crust you choose, be sure to blind bake it before adding the pie filling. If you are using a pre-made crust, check the package for blind baking instructions. Here’s how we blind bake a pie crust: Preheat oven to 450 degrees F. Line the unbaked crust with foil and fill with pie weights (we use a package of dry beans). Bake for 8 minutes. Remove the foil and beans and bake for 5 additional minutes or until light brown.
Amaretto Cream Pie Ingredients
Half and Half
Unsalted Butter
Sugar
Water
Cornstarch
Amaretto Liqueur
Ground Cinnamon
Ground Nutmeg
Pie Crust, blind baked
How To Make Amaretto Pie
Step by Step Instructions
- In a small saucepan, heat half and half, sugar and butter until the butter melts and is smooth.
- Mix cornstarch and water in a small bowl, and add to the saucepan.
- Heat over medium heat stirring constantly until the mixture boils and thickens.
- Remove from heat, and stir in Amaretto.
- Pour into a blind-baked (prebaked) prepared pie crust.
- Dust with cinnamon and nutmeg.
- Bake in a preheated 400 degrees F oven for 10 minutes.
- Let cool on the counter to set up.
For the full instructions for Sugar Cream Pie with Amaretto, scroll to the bottom of this post.
Recipe FAQs
- To make this a traditional sugar cream pie, substitute vanilla extract for Amaretto.
- If you don’t have Amaretto on hand, or are opposed to using a spirit in cooking, use 1/2 teaspoon almond oil instead.
- Use a deep dish pie crust – homemade or store-bought – or use 2 regular sized crusts instead.
- To really change it up, use a graham cracker crumb crust. Find out how to make a homemade one in this post!
- If using a traditional pie crust, be sure to blind bake it before adding the filling.
- Be sure to stir this Amaretto Pudding Pie constantly while cooking on the stove top.
- This cream pie goes from runny to thick very quickly, right about the time it begins to boil.
- Dust with ground cinnamon and ground nutmeg or one or the other if you prefer one over the other. I like to use a fine mesh sieve like the one found on our Amazon store to dust the cinnamon and nutmeg on evenly.
Grandma’s Old Fashioned Pie Recipes
Try some more of our Grandma’s favorite pies:
Amaretto Sugar Cream Pie
Ingredients
- 2 cups half and half
- 1 cup sugar
- 1 stick butter
- 1/4 cup water
- 1/4 cup cornstarch
- 1 Tablespoon Amaretto
- 1 deep dish pie crust, pre-baked (see notes)
Instructions
- Preheat oven to 400 degrees F.
- In a small saucepan, heat half and half, sugar and butter until butter melts completely.
- Mix water and cornstarch in a small bowl; add to saucepan.
- Heat until the mixture boils and thickens, stirring constantly.
- Remove from heat and stir in Amaretto.
- Pour into deep dish pie crust. Dust with ground cinnamon and nutmeg.
- Bake for 10 minutes.
Notes
- How to blind bake (pre bake) pie crust: Whichever pie crust you choose, be sure to blind bake it before adding the pie filling. If you are using a pre-made crust, check the package for blind baking instructions. Here’s how we blind bake a pie crust: Preheat oven to 450 degrees F. Line the unbaked crust with foil and fill with pie weights (we use a package of dry beans). Bake for 8 minutes. Remove the foil and beans and bake for 5 additional minutes or until light brown.
- To make this a traditional sugar cream pie, substitute vanilla extract for Amaretto.
- If you don’t have Amaretto on hand, or are opposed to using a spirit in cooking, use 1/2 teaspoon almond oil instead.
- Use a deep dish pie crust–homemade or store-bought or use 2 regular sized crusts instead.
- To really change it up, use a graham cracker crumb crust. Find out how to make a homemade one in this post!
- Be sure to stir this Amaretto Pudding Pie constantly while cooking on the stove top.
- This cream pie goes from runny to thick very quickly, right about the time it begins to boil.
- Dust with ground cinnamon and ground nutmeg or one or the other if you prefer one over the other. I like to use a fine mesh sieve like the one found on our Amazon store to dust the cinnamon and nutmeg on evenly.
- Try some of our other favorite pies: Rhubarb Pie, Pumpkin Chiffon Pie, Lemon Meringue Pie and Impossible Pumpkin Pie.
Nutrition
When using a homemade pie crust, do you bake the crust fully before adding the filling? Par bake the crust or leave the crust raw before adding the filling and baking?
Go ahead and blind bake the crust. We added that to the recipe as we don’t always pre bake the crust when it’s store bought but it should be, especially with a homemade crust. Here’s how we do it. Here’s how we blind bake a pie crust: Preheat oven to 450 degrees F. Line the unbaked crust with foil and fill with pie weights (we use a package of dry beans). Bake for 8 minutes. Remove the foil and beans and bake for 5 additional minutes or until light brown.