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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a recipe I've had for a long, long time and calls for uncooked eggs. Make this ONLY if you’re absolutely sure of your source. (ah, for the good old days of salmonella-free eggs!). Requires 4 hours of refrigeration before serving. Ingredients:
1/4 cup butter |
1/2 cup unsweetened cocoa |
1 cup butter, room temperature |
1 1/4 cups superfine sugar |
1/4 cup amaretto liqueur |
4 eggs, room temperature |
1 9-inch baked pie crust |
Directions:
1. Melt 1/4 cup butter in small saucepan; remove from heat; stir in cocoa.
2. Cream 1 cup butter with sugar and amaretto; gradually beat in cocoa; add eggs, one at a time, beating 3 minutes after each addition; continue beating until sugar is completely dissolved.
3. Pour into crust and refrigerate until firm, about 4 hours.
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