Bill Burchard's Chocolate Amaretto Pie
.
Yield
12 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 12 | ounces |
oreo cookies
freshly crumbled |
|
| 2 | tablespoons |
amaretto liqueur
|
|
| 1 | tablespoon |
hazelnuts (filberts)
|
|
| Filling | |||
| ½ | quart |
whipped cream
|
*
|
| 1 | teaspoon |
cocoa powder
|
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| 1 | cup |
butter
melted |
|
| 2 | cups |
sugar
super-fine |
|
| 8 | large |
eggs
at room temp, beaten |
|
| ½ | cup |
amaretto liqueur
|
*
|
| Topping | |||
| 2 | cups |
whipped cream
|
|
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
cocoa powder
|
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 346.8 | ml/g |
oreo cookies
freshly crumbled |
|
| 3E+1 | ml |
amaretto liqueur
|
|
| 15 | ml |
hazelnuts (filberts)
|
|
| Filling | |||
| 0.5 | l |
whipped cream
|
*
|
| 5 | ml |
cocoa powder
|
|
| 7.5 | ml |
cream of tartar
|
|
| 237 | ml |
butter
melted |
|
| 473 | ml |
sugar
super-fine |
|
| 8 | large |
eggs
at room temp, beaten |
|
| 118 | ml |
amaretto liqueur
|
*
|
| Topping | |||
| 473 | ml |
whipped cream
|
|
| 59 | ml |
butter
melted |
|
| 59 | ml |
cocoa powder
|
|
| 1 | x |
sugar
|
*
|
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.
