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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 oz. unsweetened chocolate
1-3/4 sticks unsalted butter
1-1/2 cups sugar
2 tbsp. sugar
30 amaretti, crushed*
4 eggs, room temperature
1/4 tsp. salt
3 tbsp. light corn syrup
1/4 cup heavy cream
1/4 tsp. almond extract
3/4 tsp. vanilla
2 tbsp. Amaretto
Whipped cream (for accompaniment)
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Directions:
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In the top of a double boiler melt 1 ounce of the chocolate with 6 tablespoons of the butter. Let the mixture cool.
In a 9x3-inch springform pan combine 2 tablespoons of the sugar with the amaretti, stir in the chocolate mixture. Combine the mixture well. Press crumb mixture onto bottom and 1/3 of the way up the side of the pan. Chill the crust.
In the top of a double boiler melt together remaining 3 ounces of chocolate and remaining 8 tablespoons butter. Let the mixture cool.
In a bowl beat together with an electric mixer 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°F 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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*Italian almond macaroons; available at specialty foods shops & some supermarkets.
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