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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 cup finely chopped macaroon cookies
2/3 cup finely chopped almonds
1/2 cup brown sugar
1/4 cup flour
1/4 tsp salt
1/2 cup butter melted
Heat oven to 350. In food processor: combine cookies, almonds, brown sugar, flour and salt. With machine running, add butter and process 20 seconds. Pat mixture on the bottom and sides of a 10 inch pie plate.
Bake 15 minutes and cool completely.
Filling
12 oz pkg of chocolate chips
2 eggs separated
3 tbsp amaretto
2 tbsp sugar
1 cup whipping cream
2 tsp vanilla
In top of a double boiler, melt chocolate chips, stirring until smooth. Remove from water and let cool a little. Add amaretto to the egg yolks. Add the egg mixture to the chocolate and use a mixer to mix it in.
In a small mixer bowl, beat egg whites with 1 tbsp sugar until soft peaks form. Fold in chocolate mixture. In another bowl, whip 1/2 cup of the whip cream with 1/2 tbsp sugar and 1 tsp vanilla until soft peaks form. Fold into the chocolate mixture. Spoon filling into crust. Cover and refrigerate at least 6 hours.
Just before serving, whip remaining cream, sugar and vanilla. Top pie with whip cream and serve.
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CHOCOLATE AMARETTO CRUNCH PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 cup finely chopped macaroon cookies
2/3 cup finely chopped almonds
1/2 cup brown sugar
1/4 cup flour
1/4 tsp salt
1/2 cup butter melted
Heat oven to 350. In food processor: combine cookies, almonds, brown sugar, flour and salt. With machine running, add butter and process 20 seconds. Pat mixture on the bottom and sides of a 10 inch pie plate.
Bake 15 minutes and cool completely.
Filling
12 oz pkg of chocolate chips
2 eggs separated
3 tbsp amaretto
2 tbsp sugar
1 cup whipping cream
2 tsp vanilla
In top of a double boiler, melt chocolate chips, stirring until smooth. Remove from water and let cool a little. Add amaretto to the egg yolks. Add the egg mixture to the chocolate and use a mixer to mix it in.
In a small mixer bowl, beat egg whites with 1 tbsp sugar until soft peaks form. Fold in chocolate mixture. In another bowl, whip 1/2 cup of the whip cream with 1/2 tbsp sugar and 1 tsp vanilla until soft peaks form. Fold into the chocolate mixture. Spoon filling into crust. Cover and refrigerate at least 6 hours.
Just before serving, whip remaining cream, sugar and vanilla. Top pie with whip cream and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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