Best 5 Chocolate Amaretto Pie Recipes

CHOCOLATE-AMARETTO MOUSSE PIE

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.

FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE

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.

CHOCOLATE AMARETTO MOUSSE PIE

Steps:

• Beat the egg whites until peaks form.
• Beat in 1/4 cup sugar until the mixture is stiff and glossy.
• Mix yolks, milk, gelatin, the remaining sugar, and salt.
• Combine over low heat with the chopped chocolate.
• Heat, stirring constantly, until the mixture has combined, smoothed, and thickened.
• Remove from heat and add vanilla and amaretto.
• Whip the cream.
• Pour the chocolate mixture over the egg whites, folding to combine.
• Cool mixture; when cooled, fold in the whipped cream.
• Pour into the crust and refrigerate at least 4 hours before serving.

CHOCOLATE TRUFFLE PIE WITH AMARETTO CREAM RECIPE - (4.4/5)

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.

DREMA'S "CHOCOLATE AMARETTO" PIE

Steps:

• 1. Prehead oven to 350 degrees F. Prick crust and bake for about 10 minutes. Cool. Set aside.
• 2. In top of double boiler, melt butter and chocolate till smooth.
• 3. In large mixing bowl combine and beat softened cream cheese, melted chocolate and salt till smooth. Add eggs, one at a time, beating well after each addition. Gradually add in condensed milk and stir until smooth. Stir in amaretto gently.
• 4. Pour into prepared deep dish pie crust, sprinkle almond slivers on top and bake approximately 35 minutes. Cool and garnish if desired with whipped topping and chocolate curls. Enjoy!