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Ingredients
- 4 ounce Unsweetened chocolate
- 1 3/4 stk unsalted butter, (14 Tbsp)
- 1 1/2 c. Sugar
- 2 Tbsp. Sugar
- 30 x Amaretti, crushed (Italian almond macaroons, available at sp Foods shops & some supermarkets)
- 4 x Large 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
Directions
- In the top of a double boiler heat 1 oz of the chocolate with 6 Tbsp. of the butter and let the mix cold. In a 9 x 3 inch springform pan combine 2 Tbsp. of the sugar with the amaretti, stir in the chocolate mix, and combine the mix well. Press the crumb mix onto the bottom and 1/3 of the way up the side of the pan and refrigeratethe crust. In the top of a double boiler heat together the remaining 3 ounces of chocolate and the remaining 8 Tbsp. butter and let the mix cold. In a bowl with an electric mixer beat together the Large eggs and the salt, add in the remaining 1 1/2 c. sugar, a little at a time and beat the mix till it is thick and pale. Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mix. Pour the filling into the crust, bake the pie in the middle of a preheated 350 degree oven for 45 min and let it cold 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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