Chocolate Amaretto Crunch Pie 1985

Total Time
24hrs 25mins
Prep 25 mins
Cook 24 hrs

This is an older recipe from Bon Appetite Magazine December 1985 issue.

Ingredients Nutrition

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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