Pink Squirrel Pie and Almond Crust
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Yields:
-
1 pie
ingredients
- 3⁄4 cup oatmeal, in crumbs
- 3⁄4 cup graham cracker crumbs
- 1⁄2 cup chopped almonds
- 1⁄3 cup butter or 1/3 cup margarine
- 1 teaspoon almond extract
- 1 (3 ounce) package gelatin (unflavoured)
- 1⁄3 cup cold water
- 1 (8 ounce) package cream cheese
- 1⁄2 cup sugar
- 1⁄3 cup Amaretto
- 2 1⁄2 tablespoons white chocolate liqueur
- 1 cup heavy cream, whipped
- chopped toasted almond
directions
- FOR THE CRUST.
- Combine crumbs and almonds. Add melted butter and almond extract. Mix well. Press into a 9" springform pan, working crumbs up the sides slowly. Bake unflilled crust at 350° for 10 minutes. Allow to cool.
- FOR THE FILLING.
- Soften gelatine in cold water according to package directions. Heat to dissolve, then allow to cool.
- In a blender, process the cheese, sugar and softened gelatine. Blend thoroughly. Add the two liqueurs. Blend slightly.
- Pour into bowl and chill in refrigerator until partially set. Beat with wire whisk until smooth. Fold in whipped cream. Pour into prepared almond crust. Sprinkle with chopped toasted almonds. Chill until firm.
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RECIPE SUBMITTED BY
<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p>
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