Chocolate Amaretto Crunch Pie
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
-
For Crust
- 3⁄4 cup finely ground amaretti cookie (Italian macaroons, about 4 1/2 oz.)
- 2⁄3 cup finely chopped almonds
- 1⁄2 cup light brown sugar, firmly packed
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, melted (1 stick)
-
For Filling
- 12 ounces semisweet chocolate, coarsely chopped
- 2 eggs, separated, room temperature
- 3 tablespoons amaretto liqueur
- 2 tablespoons sugar
- 1 cup whipping cream
- 2 teaspoons vanilla
- 10 strawberries
directions
- For Crust.
- Preheat oven to 350 degrees.
- Combine cookies,almonds,sugar, flour and salt in food processor.
- With machine running, add butter through feed tube and mix 20 seconds.
- Pat mixture onto bottom and sides of 10-inch tart pan with removable bottom.
- Bake 15 minutes; cool crust completely.
- For Filling.
- Melt chocolate in large bowl set over pan of gently simmering water; stir until smooth and 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 tablespoon 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 cup into chocolate mixture.
- Cover and refrigerate remaining cream.
- To Assemble.
- Spoon filling into crust; cover and refrigerate at least 6 hours.
- (Can be prepared 1 day ahead.).
- Just before serving, spoon remaining cream into pastry bag fitted with large star tip.
- Pipe 10 rosettes atop pie, top each with a strawberry and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas