CHOCOLATE-AMARETTO MOUSSE PIE
My mother made this silky pie when I was a child. It was my father's favorite. The fluffy chocolate-almond filling is held in a thin chocolate shell. Be warned, it is so rich that you should only take a sliver.-Jamie Burkhart, Windsor, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside. , 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., 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. , 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.
Nutrition Facts : Calories 742 calories, Fat 52g fat (31g saturated fat), Cholesterol 128mg cholesterol, Sodium 246mg sodium, Carbohydrate 62g carbohydrate (56g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE-AMARETTO PIE
This is a recipe I've had for a long, long time and calls for uncooked eggs. Make this ONLY if you're absolutely sure of your source. (ah, for the good old days of salmonella-free eggs!). Requires 4 hours of refrigeration before serving.
Provided by evelynathens
Categories Pie
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt ¼ cup butter in small saucepan; remove from heat; stir in cocoa.
- Cream 1 cup butter with sugar and amaretto; gradually beat in cocoa; add eggs, one at a time, beating 3 minutes after each addition; continue beating until sugar is completely dissolved.
- Pour into crust and refrigerate until firm, about 4 hours.
Nutrition Facts : Calories 723.8, Fat 53, SaturatedFat 28.5, Cholesterol 242.7, Sodium 483.2, Carbohydrate 60.1, Fiber 2.9, Sugar 42.1, Protein 7.9
CHOCOLATE AMARETTO PIE
This is a yummy, unique pie if you are looking for something different. It is very tasty and rich, but not too heavy.
Provided by Karen..
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, beat cream cheese, chocolate and salt until well blended.
- Gradually beat in sweetened condensed milk until smooth.
- Add eggs and mix well.
- Stir in Amaretto and almonds.
- Pour into pie shell.
- Bake for 30 to 35 minutes or until center is set.
- Allow to cool.
- You can serve warm or chilled.
- Store in refrigerator.
Nutrition Facts : Calories 383.4, Fat 23.2, SaturatedFat 9.3, Cholesterol 81.4, Sodium 217.9, Carbohydrate 37.7, Fiber 2.8, Sugar 27.8, Protein 10.5
CHOCOLATE TRUFFLE PIE WITH AMARETTO CREAM RECIPE - (4.4/5)
Provided by LRay
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Fit pie crust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell. Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator. Preheat oven to 350°F. Fit piecrust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell. Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator. AMARETTO CREAM: Beat cream and liqueur at medium-high speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill until ready to serve. Note: 1/4 teaspoon almond extract may be substituted for liqueur.
FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE
Categories Chocolate Dairy Dessert Bake Freeze/Chill Frozen Dessert Amaretto Party Bon Appétit
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- for crust:
- Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
- for filling:
- Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.
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