Chocolate Amaretto Crunch Pie |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A crunchy Amaretti crust with a deek, dark amaretto chocolate filling. Decadently delicious. Ingredients:
1/4 c. finely ground amaretti cookies |
2/3 c. finely chopped almonds |
1/2 c. firmly packed light brown sugar |
1/4 c. flour |
1/4 t. salt |
1/2 c. unsalted butter, melted |
12 oz. bittersweet or semisweet chocolate, coarsely chopped |
2 eggs, separated, room temp |
1 t. amaretto liqueur |
2 t. sugar |
1 c. whipping cream |
2 t. vanilla |
Directions:
1. Crust: Preheat oven to 350. Combine cookies, almonds, sugar, flour, and salt in processor. With machine running, add butter through feed tube and mix 20 seconds. Pat mixture onto bottom and up sides of 10 tart pan with removable bottom. Bake 15 minutes. Cool crust completely.
2. Filling: Melt chocolate in large bowl set over pan of simmering water; stir until smooth. Remove from over water. Beat in yolks; mixture may bind. Using electric mixer, beat in liqueur; mixture will smooth out. Using clean dry beaters, beat whites with 1 T. sugar until soft peaks form. Gently fold whites into chocolate mixture. Using clean dry beaters, beat cream with remaining sugar and vanilla until soft peaks form. Fold 1 c. into chocolate mixture. Cover and refrigerate remaining cream.
3. Assemble: Spoon filling into crust. Cover and refrigerate at least 6 hours. (Can be prepared 1 day ahead.) Just before serving, spoon remaining whipped cream into pastry bag fitted with large star tip. Pipe rosettes on top of pie. Top each rosette with fresh strawberry.
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