Chocolate Amaretto Crunch Pie

Chocolate Amaretto Crunch Pie

Crust:

1 C. finely chopped macaroon cookies

2/3 C. finely chopped almonds

1/2 C. brown sugar

1/4 C. flour

1/4 t. salt

1/2 C. butter melted

Heat oven to 350°F. In food processor: combine cookies, almonds, brown sugar, flour and salt. With machine running, add butter and process 20 seconds. Pat mixture on the bottom and sides of a 10 inch pie plate.

Bake 15 minutes and cool completely.

Filling:

12 oz. package of chocolate chips

2 eggs separated

3 T. amaretto

2 T. sugar

1 C. whipping cream

2 t. vanilla

In top of a double boiler, melt chocolate chips, stirring until smooth. Remove from water and let cool a little. Add amaretto to the egg yolks. Add the egg mixture to the chocolate and use a mixer to mix it in.

In a small mixer bowl, beat egg whites with 1 T. sugar until soft peaks form. Fold in chocolate mixture. In another bowl, whip 1/2 C. of the whip cream with 1/2 T. sugar and 1 t. vanilla until soft peaks form. Fold into the chocolate mixture. Spoon filling into crust. Cover and refrigerate at least 6 hours.

Just before serving, whip remaining cream, sugar and vanilla. Top pie with whip cream and serve.