Shelly's Recipe

CHOCOLATE AMARETTO CRUNCH PIE

Category: Pies - Cream and Custard

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.