Agree with suggestions by Smaug & Lori T. Another way to go - serve pie with coffee and shots of Amaretto. Guests can drink it straight, pour into coffee or drizzle some on pie. Leaves pie recipe ingredients in balance, and adds amaretto flavor.
Adding whiskey or bourbon is not unusual to see in upscaled buttermilk pies, and even the author mentions adding in rum. So I don't see why you couldn't use a bit of amaretto. I would suggest not adding more than a few tablespoons, and subtracting that same amount from the total amount of buttermilk called for so the liquid balance stays the same. As Smaug mentioned, you may want to keep an eye on the sweetness level as well. You can hold back some of the sugar and taste the final custard before pouring it into the crust to help control that a little.
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Another way to go - serve pie with coffee and shots of Amaretto.
Guests can drink it straight, pour into coffee or drizzle some on pie.
Leaves pie recipe ingredients in balance, and adds amaretto flavor.