Chocolate Amaretto Pie

Chocolate Amaretto Pie

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Ingredients

Crust:

  • ¾ C macaroons cookies (4 ½ dozen), finely chopped
  • ⅔ C almonds, finely chopped
  • ½ C Pioneer® Golden Light Brown Sugar
  • ¼ C flour
  • ¼ tsp. salt
  • ½ C unsalted butter, melted

Filling:

  • 1 pkg. (12-oz.) semi-sweet chocolate chips
  • 2 eggs, separated (room temperature)
  • 3 tsp. amaretto
  • 2 tsp. Pioneer® Sugar
  • 1 C whipping cream
  • 2 tsp. vanilla

Directions

  1. Preheat oven to 350° F.

Crust:

  1. In food processor with steel blade, combine cookies, almonds, Pioneer® Golden Light Brown Sugar, flour, and salt. With machine running, add butter, mix 20 seconds. Pat mixture on bottom and up the sides of a 10-inch pie pan. Bake 15 minutes. Cool.

Filling:

  1. In a double boiler over hot water, melt chocolate chips, stirring until smooth. Remove from water. Beat in egg yolks. Using electric mixer, beat in amaretto. In small bowl, using clean, dry beaters, beat egg whites with 1 teaspoon of Pioneer® Sugar until soft peaks form. Fold into chocolate mixture. In separate bowl, whip ½ cup of the cream with ½ teaspoon Pioneer® Sugar and 1 teaspoon vanilla until soft peaks form. Fold into chocolate mixture. Spoon filling onto crust. Cover, refrigerate at least 6 hours. Just before serving, whip remaining cream with remaining Pioneer® Sugar, and vanilla. Serve pie topped with whipped cream.
 
 
 

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