Bill Burchard's Chocolate Amaretto Pie

• 12 ounces oreo cookies freshly crumbled
• 2 tablespoons amaretto liqueur
• 1 tablespoon hazelnuts (filberts)
• 1/2 quart whipped cream
• 1 teaspoon cocoa powder
• 1 1/2 teaspoons cream of tartar
• 1 cup butter melted
• 2 cups sugar super-fine
• 8 large eggs at room temp, beaten
• 1/2 cup amaretto liqueur
• 2 cups whipped cream
• 1/4 cup butter melted
• 1/4 cup cocoa powder
• 1 x sugar

1. CRUST: Mix all ingredients.
2. Form like a dough and put into a springform pan, about 1/4 inch thick around the bottom and sides.
3. Put aside.
4. FILLING: Mix all ingredients.
5. Put the filling into the crust and refrigerate for 24 hours.
6. After refrigeration: Bake 1/2 hour at a very low temperature - about 225'F.
7. A too-hot oven will result in "mush."
8. TOPPING: Fold butter and cocoa into cream.
9. Sweeten with sugar to taste.
10. Top the pie.
11. Serve at room temperature or slightly cooler.

oreo cookies, liqueur, hazelnuts, cream, cocoa powder, cream of tartar, butter, sugar super, eggs, liqueur, whipped cream, butter, cocoa powder, sugar

Taken from recipeland.com/recipe/v/bill-burchards-chocolate-amaret-5235 (may not work)