Amaretto-Amaretti
Chocolate Fudge Pie
presented by
Millbrook Inn
4 ounces unsweetened chocolate
1 3/4 sticks (14 tablspoons) unsalted butter
1 1/2 cups plus 2 tablespoons sugar
30 amaretti (Italian almond macaroons, available at specialty food
shops and some supermarkets), crushed
4 large eggs at room temperature
1/4 teaspoon salt
3 tablespoons light corn syrup
1/4 cup heavy cream
1 teaspoon vanilla
2 tablespoons Amaretto
whipped cream as an accompaniment
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 one-third 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 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 yellow. 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 deg. oven for 50 minutes and let it cool on a rack.
Run a thin knife around the edge of the pan, and serve the pie with the
whipped cream.
