Welcome to Cook AZ I Do’s New Home and Amaretto Cream Pie
This month I am celebrating the 3rd anniversary of Cook AZ I Do. I can’t think of a better way to celebrate than a new look and new address (Cookazido.com) for the blog, and of course if you know me, there has to be some dessert involved or it’s not a celebration! 🙂 This pie seemed perfect for the occasion, as it includes Amaretto, whipping cream, and cream cheese. It is almost a reason to celebrate in itself!
When I started blogging, I never would have believed I would still be at it 3 years later, much less enjoying it as much as I do. I began the blog as a way to share and save recipes, and it has evolved into so much more than that. But, the best thing about it has been meeting all of you. I never would have imagined that I could feel such an affinity towards people that I’ve never met. And those of you I do know, I am so glad we can connect in this way! There is something about sharing a love for cooking and eating that breaks down all kinds of barriers. It has been so much fun learning from each of you as well. I have learned about different cultures, different ingredients, different methods of cooking, different religions, and different ways of life. It has been an amazing experience, and I am thankful to each one of you who has taken the time to stop by and comment or like a post, and for your comments back when I stop by your blogs. You are a blessing and encouragement to me, and I am grateful for each one of you! If you are new to this site, I hope you will join our little community. Please pull up a recipe and stay awhile. I think you will find that people who like to eat are a lot of fun! In order to get notified of new recipes posted by Cook AZ I Do in your e-mail, jot down your name and e-mail address and click on the Subscribe button to the right. New recipes are usually posted once or twice a week.
I would really like to celebrate by serving you each a piece of this pie, but since that’s not very practical as you are all over the country, even the world, I will just have to give you the recipe. It is a very light and airy pie with the definite flavor of Amaretto, an almond liqueur. The toasted almonds add a nice texture and additional flavor to the pie. All in all, it is just a great pie for any occasion, whenever you need a sweet little treat.
I hope as you look around at the new site you will let me know if there is anything that seems amiss. The change of address has had its challenges, and I would really appreciate your feedback if something isn’t working right. Thanks for your patience while we work out any issues that arise as quickly as possible. I would like to thank my friend, Mel Adamantis, for her skill, and hours and hours of time spent to make this site possible. She is a talented and gifted woman with a very generous heart. I so appreciate her patience with all of my questions, and technology-challenged brain! 🙂 Thanks for stopping by everyone, and I hope to see you back here soon with another new recipe!
Amaretto Cream Pie
- 1 1/2 c graham cracker crumbs
- 3 Tbsp. granulated sugar
- 5 Tbsp. butter, melted
- 1 envelope unflavored gelatin
- 1/4 c cold water
- 1 (8 oz.) pkg. cream cheese, softened
- 1 1/2 c powdered sugar, sifted
- 1/4 c Amaretto (almond flavored liqueur)
- 2 c heavy whipping cream
- toasted, sliced almonds for garnish (if you can’t find toasted almonds bake them on a cookie sheet at 350 degrees for 4 minutes)
- Preheat oven to 350 degrees.
- In a medium bowl, combine cracker crumbs and sugar.
- Stir in melted butter until combined.
- Press mixture evenly into bottom and up sides of a 9-inch pie plate.
- Bake for 8 minutes; cool completely.
- In the bowl of a stand mixer, beat cream with wire attachment at high-speed until stiff peaks form. (If you refrigerate or freeze bowl and wire attachment a few minutes before to get very cold, peaks will form faster).
- Place whipping cream in a different bowl and place in refrigerator.
- In bowl of the stand mixer, beat softened cream cheese at medium speed until creamy. Gradually beat in confectioner’s sugar, scraping sides with a spatula every so often.
- Add liqueur, beating at low-speed until smooth.
- In a small bowl, soften gelatin in 1/4 cup cold water; let stand for 2 minutes. Microwave gelatin mixture on high for 30 seconds and stir until gelatin dissolves. Set aside and let cool for 5 minutes, stirring often (important).
- Stir gelatin mixture into whipped cream mixture.
- Fold cream cheese mixture into cream mixture.
- Spoon into cooled crust.
- Cover and chill in refrigerator at least 4 hours or over night for best results before serving.
- Garnished with toasted, sliced almonds. Serve cold.
- Refrigerate any leftovers.
Recipe by Cook AZ I Do, slightly adapted from Paula Deen’s Holiday Baking Magazine, 2007, page 57.