Fresh Strawberry Pie with Amaretto features an olive oil crust, an amaretto strawberry pie filling and is topped with almond-flavored whipped cream! This is the best strawberry pie recipe!
And, you know I like to give my recipes a little extra somethin’ somethin’ to make the flavors pop, right?
So, you’ll have to trust me when I say this fresh strawberry pie with amaretto is amazing.
Or you can take it from Mom, who loves strawberry pie more than any dessert on earth. She called me the morning after I served this to say my recipe is so good.
In my world, that’s like winning an Oscar. I can’t talk right now; please contact my agent.
How to make fresh strawberry pie with amaretto
There are three kick-butt components to this fresh strawberry pie recipe:
- The olive oil crust that contains amaretto
- The strawberry filling that contains amaretto
- The homemade whipped cream that’s flavored with almond extract.
Do you see a pattern here? Your tastebuds will be in heaven.
Let me break it down for you.
Olive oil pie crust
I’ve never successfully rolled out a traditional pie crust. So…I prefer to take an easier, tastier route with no rolling required.
Olive oil pie crust, baby. It’s delicious, tender…and in this recipe, flavored with amaretto!
You can simply toss all the ingredients in a pie dish (affiliate link) with a fork until the dough comes together. You’ll gather it into a ball, smush it into a disk and press the crust into place.
You’ll poke some holes in the pie crust (that’s called “docking” it) to prevent puffing, then bake it for 10 minutes. That’s it!
Strawberry pie filling
Old fashioned strawberry pie recipes often include strawberry jello with red dye. But my recipe for strawberry pie filling uses plain gelatin, so there’s no food coloring!
Mashed strawberries give the filling its vibrant red color. You’ll make a glaze with the mashed berries, sugar, corn syrup, cornstarch and salt.
Then you’ll mix amaretto with chilled gelatin and stir that into the strawberry glaze. You’ll toss in halved strawberries, and your filling is done!
Almond-flavored whipped cream
Homemade whipped cream takes five minutes, and this almond version simply uses almond extract instead of vanilla. The almond whipped cream gives this strawberry pie the X factor, so don’t even think about skipping it!
To make the whipped cream, add cream and almond extract to a medium mixing bowl and beat until frothy. Gradually add in confectioners sugar and beat at medium speed until the whipped cream thickens and has stiff peaks.
Storing the pie
Store the strawberry pie in the refrigerator for up to four days. Refrigerate the whipped cream separately. It should keep for three days.
I hope you love this fresh strawberry pie with amaretto as much as we do!
Other pie recipes you may enjoy
Remember how I’m a pie girl? I’ve got other recipes you might like!
This Lemon Meringue Pie and this Lemon Pie with Pecans have olive oil crusts too and are so delicious! In the summer, you have to make this Blueberry Pie with Sugar Cookie Crust, which has been a family favorite for years.
Finally, these Coconut Cream Pie Cups are perfect for New Year’s Eve. I told you I don’t do traditional crusts!
(Recipe Source: Cooking with Mamma C, with crust adapted from King Arthur Flour. Originally published on June 21, 2016 and updated on August 8, 2019 with new text and photos.)
Fresh Strawberry Pie with Amaretto
Crust for 9-inch pie
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/8 teaspoon baking powder
- 1/4 cup milk (low-fat is fine)
- 1/4 cup plus 3 tablespoons olive oil (not extra virgin)
- 1 tablespoon amaretto
- 2 pounds fresh strawberries
- 1 cup sugar
- 2 tablespoons corn starch
- 2 tablespoons light corn syrup
- 2 sprinkles of salt
- 1/4 cup amaretto
- 1 packet unflavored gelatin (I use Knox)
Almond Whipped Cream
- 1 cup heavy whipping cream
- 1 teaspoon almond extract
- 3 tablespoons confectioners sugar
- Preheat the oven to 450 degrees F. For the crust, whisk the flour, sugar, salt and baking powder in a 9-inch pie dish. Whisk the milk, olive oil and amaretto in a liquid measuring cup and add the mixture to the pie dish. Toss with a fork to blend. When the dough is mixed, form it into a ball and pat it into a disk. Press the dough evenly along the bottom and up the sides of the dish to form a crust. Crimp the edges with two fingers.
- Use a fork to poke holes in the bottom of the crust, so it won't puff up while baking. Bake for 10 minutes or just until golden. (Overbaking will make the crust tough.) Let the crust cool on a wire rack when it's done.
- Place 1/4 cup amaretto in a small bowl or cup and chill it in the refrigerator.
- While the pie is baking, rinse your strawberries in a colander in the sink. Cut off and discard the green tops and cut each strawberry in half. Let the strawberries drain and pat them dry with a paper towel.
- Take out your chilled amaretto and whisk in the gelatin until there are no lumps. Set it aside.
- To make the filling, place 1 cup of halved strawberries in a medium sauce pan without heat. Mash them with a potato masher. Whisk in the sugar, corn syrup, corn starch and salt until blended. Switch to using a wooden or plastic spoon, and over medium heat, gently and slowly stir the strawberry mixture until it comes to a boil. Then, continue slowly stirring it for about five minutes until it thickens into a syrup. Turn off the heat. Stir in the amaretto gelatin until blended.
- Transfer the glaze to a medium mixing bowl and let it cool off at room temperature for 30 minutes. Then, pat dry your remaining strawberries again and stir them into the glaze.
- Pour the filling into your pie crust and arrange the top strawberries cut-side down for nice visual appeal. Chill the pie in the refrigerator, uncovered, for four hours to allow it to set.
- A few minutes before you are ready to serve the pie, make the almond whipped cream. In a medium mixing bowl add the cream and almond extract. Beat on low to get it a bit frothy. Gradually add in confectioners sugar and beat at a medium speed or as high as you can without splashing, until the cream is thickened and has stiff peaks.
- Serve the pie with a dollop of whipped cream on top of each slice. Store the pie and whipped cream separately in the refrigerator. The whipped cream will be OK for about three days, and the pie should stay for four days.