|Amaretti cookies||1 1⁄4 Cup (20 tbs), crushed|
|Butter/Margarine||6 Tablespoon, softened|
|Eggs||3 , separated at room temperature|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Amaretto||1⁄3 Cup (5.33 tbs) (Almond-Flavor Liqueur)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Sliced almonds||2 Tablespoon, toasted|
1. Prepare piecrust: Preheat oven to 350°F. In 9-inch pie plate, with hand, mix amaretti crumbs and butter or margarine; press mixture firmly onto bottom and up side of pie plate. Bake crust 10 minutes or until golden. Cool crust on wire rack.
2. In heavy 1-quart saucepan, beat egg yolks, water, sugar, and salt until well mixed. Sprinkle gelatin evenly over egg mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat about 20 minutes, stirring constantly, until mixture thickens and coats a spoon (do not boil or mixture will curdle). Remove saucepan from heat. Stir in almond-flavor liqueur. Refrigerate about 15 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
3. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form; set aside. In small bowl, using same beaters, with mixer at medium speed, beat heavy cream until stiff peaks form.
4. With rubber spatula or wire whisk, gently fold egg-yolk mixture and whipped cream into beaten egg whites. Spoon filling into cooled piecrust. Refrigerate pie about 3 hours or until filling is set.