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Amaretto Chocolate Fudge Pie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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4 oz. unsweetened chocolate
1 3/4 sticks unsalted butter (14 Tbsp)
1 1/2 c. sugar
2 tbsp. sugar
30 amaretti -- crushed
(Italian almond macaroons -- available at sp
foods shops & some supermarkets)
4 eggs -- room temp.
1/4 tsp. salt
3 tbsp. light corn syrup
1/4 c. heavy cream
1/4 tsp. almond extract
3/4 tsp. vanilla
2 tbsp. Amaretto
Whipped cream as an accompaniment
In the top of a double boiler melt 1 ounce of the chocolate with 6
tablespoons of the butter and let the mixture cool. In a 9 x 3 inch
springform pan combine 2 tablespoons of the sugar with the amaretti,
stir in the chocolate mixture, and combine the mixture well. Press the
crumb mixture onto the bottom and 1/3 of the way up the side of the pan
and chill the crust. In the top of a double boiler melt together the
remaining 3 ounces of chocolate and the remaining 8 tablespoons butter
and let the mixture cool. In a bowl with an electric mixer beat
together the eggs and the salt, add the remaining 1 1/2 cups sugar, a
little at a time and beat the mixture until it is thick and pale. Beat
in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the
chocolate mixture. Pour the filling into the crust, bake the pie in the
middle of a preheated 350 degree oven for 45 minutes and let it cool on
a rack. Run a thin knife around the edge of the pan, remove the side of
the pan, and serve the pie with the whipped cream.
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