Amaretto Chocolate Fudge Pie
Submitted by goofie
Decadent fudge pie with amaretti cookie crust and rich chocolate filling spiked with amaretto. Dense, brownie-like texture with a boozy almond edge.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minCrushed amaretti cookies mixed with melted chocolate and butter form a crispy, almond-scented crust that tastes like Italian almond macaroons.
The filling is pure indulgence: unsweetened chocolate, butter, eggs, and corn syrup bake into a dense, fudgy center that’s more truffle than pie.
Amaretto and almond extract amplify the almond flavor throughout, and a dollop of whipped cream cuts through the richness.
Chef Tips
- Cool the chocolate: Let both chocolate mixtures (for crust and filling) cool to room temp before mixing with other ingredients; hot chocolate scrambles eggs and melts butter unevenly.
- Springform release: Run a thin knife around the edge before removing the springform sides; this prevents the delicate filling from cracking or tearing.
- Serve at room temp: This pie tastes best at room temperature when the filling is fudgy; straight from the fridge it’s too firm and the flavors are muted.
Ingredients
Directions
In the top of a double boiler melt 1 ounce of the chocolate with 6 tablespoons of the butter and let the mixture cool.
In a 9 x 3 inch springform pan combine 2 tablespoons of the sugar with the amaretti, stir in the chocolate mixture, and combine the mixture well.
Press the crumb mixture onto the bottom and ⅓ of the way up the side of the pan and chill the crust.
In the top of a double boiler melt together the remaining 3 ounces of chocolate and the remaining 8 tablespoons butter and let the mixture cool.
In a bowl with an electric mixer beat together the eggs and the salt, add the remaining 1½ cups sugar, a little at a time and beat the mixture until it is thick and pale.
Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mixture.
Pour the filling into the crust, bake the pie in the middle of a preheated 350℉ (180℃) oven for 45 minutes and let it cool on a rack.
Run a thin knife around the edge of the pan, remove the side of the pan, and serve the pie with the whipped cream.
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