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Amaretto Chocolate Fudge Pie




Source of Recipe


Internet


List of Ingredients




4 oz. unsweetened chocolate
1 3/4 sticks (14 tbsp.) unsalted butter
1 1/2 c. plus 2 tbsp. sugar
30 amaretti (Italian almond macaroons, available at specialty foods
shops & some supermarkets), crushed
4 lg. 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


Recipe



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.