Bambi's Apricot Pie with Amaretto

This pie is really a tribute to my grandmother, whom we called Bambi.  Bambi, you say?  Story goes that my oldest brother, Chris, couldn't pronounce "grandma," so somehow 'Bambi' stuck.  It was always cool to have a grandmother with this very unique name.  

Bambi was legend just like this pie has proved to be.  

My uncle used to talk about "Mama's cot pie."  He mentioned once that he thought that Bambi cooked the apricots before placing them in the crust.  I've seen a few old-fashioned pie recipes that call for cooking the apricots in a cornstarch-thickened sugar mixture.  Kinda like the same filling used in lemon meringue pie.  

With that bit of baking 'hint' I knew I could use my strawberry rhubarb pie as a basis for this Apricot Pie with Amaretto.  So easy.

I wasn't sure which type of booze to add to the filling...Initially, I had thought about brandy.  But, apricots and almonds just seem to go so well together.  And, this time it's a hit!  

I think it's fitting, too, that these apricots are from an orchard adjacent to Bambi's property in Esparto, California.  Manas Ranch is located in Esparto, a very small town where my parents were born and raised.  I have many, many fond memories of spending time with Bambi in Esparto.  We'd stop by this orchard, right next to Bambi's almond orchard, pick some cots and drive around Capay Valley eating cots and chucking the pits out the car window.  

Probably the best parts of spending time with Bambi were listening to all the family stories and adventures she had, starting first with her experiences at the speakeasies in Sacramento as well as her teaching me to drive when I was 14.  Pretty cool when you can drive at 14, pass the local sheriff and not get pulled over.

That's what you do in the country.

I know you'll love this fresh and easy pie.  The amaretto really does add a nice depth to the filling.  I also used amaretto in the crust this time with great results.  

I hope you have a chance to make this pie.  For me, enjoying a sweet and silky piece of this memorable pie is truly like coming home.

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Almost Healthy Chocolate Amaretto Silk Pie

It's been awhile since I've posted here - my day job has kept me busy and left me with little time or creative energy for baking. That makes this recipe an especially timely addition to the blog: it's fast, easy, and technically could be no-bake, if you're using a pre-made pie crust. This could also easily be a vegan recipe, with a modified crust. Plus, it's sort of, almost, healthy! At least, it's lower in fat and sugar than your standard chocolate silk pie - but I honestly didn't feel like I sacrificed taste or texture to get there. 

The recipe that follows is inspired by Alton Brown, but I've tweaked some things here and there - mostly, because I didn't want to go to the grocery store! 

Before we get into that, let's take a look at the finished  product:

Almost Healthy: Chocolate Amaretto Silk Pie

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Before I tell you what's in here, I must first assure you that this pie is truly decadent and delicious. You're going to be shocked when you learn what it's made of. The texture of the filling, before it sets, is similar to chocolate mousse: it's FLUFFY. Once it sets, it's reminiscent of truffle filling. Seriously. It's rich, creamy, dense, with an intense chocolate flavor and subtle sweetness. Are you ready for the secret ingredient?