Bill Burchard's Chocolate Amaretto Pie
Submitted by 1Ladybug
Silky chocolate amaretto pie in a crushed Oreo and hazelnut crust, filled with a rich custard spiked with amaretto liqueur, topped with cocoa whipped cream. Refrigerate overnight, bake gently, serve to stunned guests.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minThis is not a casual dessert. This is the one you bring out when you want the table to go quiet.
Crushed Oreos, hazelnuts, and a splash of amaretto form a dark, crumbly crust pressed into a springform pan. The filling is pure indulgence: eggs, butter, superfine sugar, whipped cream, and a generous pour of amaretto, laced with cocoa. It chills overnight so the flavors meld, then bakes at a whisper-low temperature until just set.
The cocoa whipped cream on top seals the deal. Serve it at room temperature and watch the slices disappear.
Chef Tips
- Crumble the Oreos by hand or pulse briefly; you want texture, not dust
- Beat the eggs to room temperature before mixing for the smoothest filling
- Bake low and slow; too much heat turns this silky filling into a grainy mess
- The 24-hour refrigeration is not optional; it lets the amaretto flavor bloom through every layer
Ingredients
Directions
CRUST: Mix all ingredients. Form like a dough and put into a springform pan, about ¼ inch thick around the bottom and sides. Put aside.
FILLING: Mix all ingredients. Put the filling into the crust and refrigerate for 24 hours. After refrigeration: Bake ½ hour at a very low temperature - about 225’F. A too-hot oven will result in “mush."
TOPPING: Fold butter and cocoa into cream. Sweeten with sugar to taste. Top the pie. Serve at room temperature or slightly cooler.
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