PINK SQUIRREL PIE AND ALMOND CRUST

Pink Squirrel Pie and Almond Crust image

Forgot I had this, it's been in the box so long. Hand-copied; origin unknown. I've had this one since before I was legally old enough to purchase the liqueurs involved.

Provided by Cecily Parsley

Categories Pie

Time 2h30m

Yield 1 pie

Number Of Ingredients 13

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Ingredients

3/4 cup oatmeal, in crumbs
3/4 cup graham cracker crumbs
1/2 cup chopped almonds
1/3 cup butter or 1/3 cup margarine
1 teaspoon almond extract
1 (3 ounce) package gelatin (unflavoured)
1/3 cup cold water
1 (8 ounce) package cream cheese
1/2 cup sugar
1/3 cup Amaretto
2 1/2 tablespoons white chocolate liqueur
1 cup heavy cream, whipped
chopped toasted almond

Steps:

FOR THE CRUST.
Combine crumbs and almonds. Add melted butter and almond extract. Mix well. Press into a 9" springform pan, working crumbs up the sides slowly. Bake unflilled crust at 350° for 10 minutes. Allow to cool.
FOR THE FILLING.
Soften gelatine in cold water according to package directions. Heat to dissolve, then allow to cool.
In a blender, process the cheese, sugar and softened gelatine. Blend thoroughly. Add the two liqueurs. Blend slightly.
Pour into bowl and chill in refrigerator until partially set. Beat with wire whisk until smooth. Fold in whipped cream. Pour into prepared almond crust. Sprinkle with chopped toasted almonds. Chill until firm.

Nutrition Facts : Calories 3746.8, Fat 275.2, SaturatedFat 147.9, Cholesterol 738.1, Sodium 1981.3, Carbohydrate 215.6, Fiber 15.9, Sugar 125.1, Protein 123.9