Della Robbia Holiday Pie
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The recipe for this beautiful dessert appeared in the Amaretto di Saronno advertising some years ago, and customers still ask for it. The idea is to arrange the leaves and fruit into a "wreath" around the edge of the pie. Truly a spectacular highlight for a holiday buffet table.
INGREDIENTS
1-1/2 cups vanilla wafer crumbs
1/4 cup chopped toasted almonds
1/3 cup Amaretto di Saronno liqueur
1/3 cup finely chopped mixed candied fruits
1/3 cup butter, melted
1 quart vanilla ice cream
1 cup heavy cream
2 tablespoons Amaretto di Saronno liqueur
1 pound marzipan fruits or 2 cups assorted fruits - strawberry halves, green
seedless grapes, maraschino cherries, banana slices, pineapple chunks, etc.
Fresh mint leaves or crystallized mint leaves, optional
Candied mimosa and violets, optionalIn a bowl, mix crumbs, almonds and butter. Press mixture firmly into an ungreased 9-inch pie pan. Chill.
Soften ice cream and stir in 1/3 cup Amaretto di Saronno and fruits. Pour mixture into chilled pie shell. Freeze until hard.
In a bowl, mix heavy cream, 2 tablespoons Amaretto di Saronno liqueur; beat until stiff. Pile whipped cream in mounds around the outer edge of pie. Freeze until ready to serve.
Decorate pie with marzipan or fruits pressed into whipped cream. Add mint leaves, mimosa and violets, if desired. Serve at once.
Makes one 9-inch pie