Chocolate Amaretto Crunch Pie 1985

• 34 cup amaretti cookie, ground fine
• 23 cup chopped finely almonds
• 12 cup packed brown sugar
• 14 cup all-purpose flour
• 14 teaspoon salt
• 12 cup melted unsalted butter
• 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped
• 2 large eggs, separated
• 3 tablespoons amaretto liqueur
• 2 tablespoons granulated sugar
• 1 cup whipping cream
• 2 teaspoons vanilla

1. To make crust:.
2. Preheat oven to 350F Combine cookies almonds, sugar flour and salt in a processor, and while running pour in the melted butter just until all combined.
3. This of course can also be done in a large bowl with a fork.
4. Press into a 10-inch tart pan with removable bottom.
5. Bake 15 minutes.
6. Cool crust completely.
7. To prepare filling:.
8. Melt the chocolate in a large bowl over gently simmering water and stir until smooth.
9. Remove from heat Beat in egg yolks, the mixture may bind at this point.
10. Use a electric mixer to beat and unbind adding in the amaretto, and vanilla it will smooth out.
11. Beat egg whites with clean beaters adding a tablespoon white sugar until stiff peaks form.
12. Gently fold in the whites into chocolate batter.
13. Beat now whipping cream with the final 1 tablespoon white sugar and beat until stiff.
14. Fold 1 and 1/2 cups whipped cream into the chocolate batter.
15. Spoon filling into the cooled pie crust, cover and refrigerate until serving at least 6 hours.
16. This can be prepared one day ahead.
17. Upon serving take the remaining whipped cream and pipe over top if desired.
18. Serve with fresh strawberries as a garnish.

amaretti cookie, almonds, brown sugar, flour, salt, butter, chocolate, eggs, liqueur, sugar, whipping cream, vanilla

Taken from www.food.com/recipe/chocolate-amaretto-crunch-pie-1985-227287 (may not work)