Classic Amaretto Cream Pie with Flaky Crust

1.Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

2.Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Crimp the edges decoratively and prick the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.

3.Blind Bake: Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden. Let cool slightly.

4.Prepare the Filling: In a medium saucepan, whisk together the sweetened condensed milk, 1/2 cup heavy cream, Amaretto, granulated sugar, egg yolks, cornstarch, vanilla extract, and a pinch of salt until completely smooth.

5.Cook the Filling: Heat the mixture over medium heat, whisking constantly. Bring the mixture to a gentle boil, continuing to whisk until it thickens significantly and coats the back of a spoon (about 5-8 minutes). Do not allow it to scorch.

6.Pour the hot filling immediately into the pre-baked pie shell. Smooth the top with a spatula.

7.Bake the Pie: Bake the filled pie at 375°F (190°C) for 15 to 20 minutes, or until the center is just set (it should still have a slight wobble).

8.Cool and Chill: Let the pie cool completely on a wire rack at room temperature. Once cooled, cover loosely and refrigerate for at least 4 hours, or preferably overnight, until the filling is firm.

9.Prepare Topping (Optional): Just before serving, beat the remaining 1 cup heavy cream, powdered sugar, and 1 teaspoon Amaretto until stiff peaks form. Spread or pipe the whipped cream over the chilled pie and garnish generously with toasted sliced almonds.