Chocolate Amaretto Crunch Pie

• 34 cup finely ground amaretti cookie (Italian macaroons, about 4 1/2 oz.)
• 23 cup finely chopped almonds
• 12 cup light brown sugar, firmly packed
• 14 cup all-purpose flour
• 14 teaspoon salt
• 12 cup unsalted butter, melted (1 stick)
• 12 ounces semisweet chocolate, coarsely chopped
• 2 eggs, separated, room temperature
• 3 tablespoons amaretto liqueur
• 2 tablespoons sugar
• 1 cup whipping cream
• 2 teaspoons vanilla
• 10 strawberries

1. For Crust.
2. Preheat oven to 350 degrees.
3. Combine cookies,almonds,sugar, flour and salt in food processor.
4. With machine running, add butter through feed tube and mix 20 seconds.
5. Pat mixture onto bottom and sides of 10-inch tart pan with removable bottom.
6. Bake 15 minutes; cool crust completely.
7. For Filling.
8. Melt chocolate in large bowl set over pan of gently simmering water; stir until smooth and remove from over water.
9. Beat in yolks, mixture may bind.
10. Using electric mixer, beat in liqueur; mixture will smooth out.
11. Using clean,dry beaters, beat whites with 1 tablespoon sugar until soft peaks form.
12. Gently fold whites into chocolate mixture.
13. Using clean,dry beaters, beat cream with remaining sugar and vanilla until soft peaks form.
14. Fold 1 cup into chocolate mixture.
15. Cover and refrigerate remaining cream.
16. To Assemble.
17. Spoon filling into crust; cover and refrigerate at least 6 hours.
18. (Can be prepared 1 day ahead.
19. ).
20. Just before serving, spoon remaining cream into pastry bag fitted with large star tip.
21. Pipe 10 rosettes atop pie, top each with a strawberry and serve.

ground amaretti, almonds, light brown sugar, flour, salt, unsalted butter, chocolate, eggs, liqueur, sugar, whipping cream, vanilla, strawberries

Taken from www.food.com/recipe/chocolate-amaretto-crunch-pie-373025 (may not work)