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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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