Dremas Chocolate Amaretto Pie Recipes

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.

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!

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 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.