Frozen Milk Chocolate And Amaretto Mousse Pie
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
For crust: Preheat oven to 350°F
2
Butter 9-inch-diameter glass pie dish
3
Finely grind cookies in processor
4
Add melted butter; blend until moist crumbs form
5
Press crumbs onto bottom and up sides of pie dish
6
Bake until crust is set, about 12 minutes
7
Cool on rack
8
Preheat oven to 350°F
9
Butter 9-inch-diameter glass pie dish
10
Finely grind cookies in processor
11
Add melted butter; blend until moist crumbs form
12
Press crumbs onto bottom and up sides of pie dish
13
Bake until crust is set, about 12 minutes
14
Cool on rack
15
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)
16
Remove bowl from over water
17
Stir in corn syrup
18
Cool to room temperature
19
Beat cream in large bowl to soft peaks
20
Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream
21
Spoon filling into crust
22
Freeze until firm, at least 4 hours or overnight
23
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)
24
Remove bowl from over water
25
Stir in corn syrup
26
Cool to room temperature
27
Beat cream in large bowl to soft peaks
28
Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream
29
Spoon filling into crust
30
Freeze until firm, at least 4 hours or overnight