Shelly's Recipe

CHOCOLATE AMARETTO PIE

Category: Pies - Cream and Custard

1 1/4 sticks butter
8 oz amaretti cookies (or gingersnaps)
4 oz semisweet chocolate, chopped
2 1/2 c. heavy cream
2 tbsp sugar
1/3 c. Amaretto (or Frangelico)
Cocoa powder

Line an 8 or 9 inch cake pan with plastic wrap, allowing excess to hang over the sides.

Melt the butter. Process cookies in a food processor until evenly ground. Stir the butter and crumbs together; press into the bottom of the pan.

Melt the chocolate in the microwave or in a bowl over a pan of simmering water. Let cool slightly.

Beat the cream and sugar until stiff peaks form. Gently stir in the melted chocolate. Add the Amaretto and stir.

Fill the pan with the mixture and smooth with an offset spatula. Cover with the excess plastic wrap and refrigerate at least 4 hours. (I put mine in the freezer for 30 minutes - one hour before serving to set it up a bit more.)

Before serving, lift the pie out of the pan, remove the plastic wrap and sift cocoa powder over the top. Serve small wedges...it's rich!