Chocolate Amaretto Crunch Pie 1985 |
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Prep Time: 25 Minutes Cook Time: 1440 Minutes |
Ready In: 1465 Minutes Servings: 1 |
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This is an older recipe from Bon Appetite Magazine December 1985 issue. Ingredients:
3/4 cup amaretti cookie, ground fine |
2/3 cup chopped finely almonds |
1/2 cup packed brown sugar |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/2 cup melted unsalted butter |
12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped |
2 large eggs, separated |
3 tablespoons amaretto liqueur |
2 tablespoons granulated sugar |
1 cup whipping cream |
2 teaspoons vanilla |
Directions:
1. To make crust:.
2. Preheat oven to 350°F Combine cookies almonds, sugar flour and salt in a processor, and while running pour in the melted butter just until all combined. This of course can also be done in a large bowl with a fork.
3. Press into a 10-inch tart pan with removable bottom.
4. Bake 15 minutes.
5. Cool crust completely.
6. To prepare filling:.
7. Melt the chocolate in a large bowl over gently simmering water and stir until smooth. Remove from heat Beat in egg yolks, the mixture may bind at this point. Use a electric mixer to beat and unbind adding in the amaretto, and vanilla it will smooth out.
8. Beat egg whites with clean beaters adding a tablespoon white sugar until stiff peaks form. Gently fold in the whites into chocolate batter.
9. Beat now whipping cream with the final 1 tablespoon white sugar and beat until stiff.
10. Fold 1 and 1/2 cups whipped cream into the chocolate batter.
11. Spoon filling into the cooled pie crust, cover and refrigerate until serving at least 6 hours. This can be prepared one day ahead.
12. Upon serving take the remaining whipped cream and pipe over top if desired.
13. Serve with fresh strawberries as a garnish.
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