Chocolate-Amaretto Mousse Pie

• 1 teaspoon plus 1/2 cup butter, divided
• 2 cups (12 ounces) semisweet chocolate chips, divided
• 1 can (14 ounces) sweetened condensed milk
• 1/4 teaspoon salt
• 1/4 cup water
• 1/2 cup amaretto
• 2 cups heavy whipping cream, whipped
• 1/4 cup slivered almonds, toasted

1. Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside.
2. In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes.
3. In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature.
4. Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.

butter, chocolate chips, condensed milk, salt, water, amaretto, heavy whipping cream, slivered almonds

Taken from www.tasteofhome.com/recipes/chocolate-amaretto-mousse-pie/ (may not work)