Classic No-Bake Amaretto Cream Pie

1.Prepare the Crust: In a medium bowl, combine the crushed chocolate wafer cookies, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.

2.Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer to chill while preparing the filling (about 15 minutes).

3.Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.

4.Gradually beat in the sifted powdered sugar until fully incorporated and smooth.

5.In a separate, chilled bowl, whip the 1/2 cup of cold heavy whipping cream until soft peaks form.

6.Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the cream.

7.Add the 1/4 cup of Amaretto liqueur, vanilla extract, and almond extract to the cream cheese mixture. Fold gently until just blended. Do not overmix.

8.Pour the filling into the chilled cookie crust and spread evenly with a spatula.

9.Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely set.

10.Prepare the Topping (Optional): Just before serving, beat the remaining 1 cup of cold heavy whipping cream, 2 tablespoons of powdered sugar, vanilla extract, and 1 tablespoon of Amaretto until stiff peaks form.

11.Spread or pipe the whipped topping over the set pie. Garnish with toasted sliced almonds.

12.Slice and serve immediately, keeping leftovers refrigerated.