Dremas Chocolate Amaretto Pie Food

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.

CHOCOLATE AMARETTO PIE

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.

CHOCOLATE-AMARETTO PIE

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.

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.

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.

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.