-CRUST-
1 pk Oreo cookies, freshly 2 tb Amaretto
-crumbled 1 tb Hazelnuts
FILLING
1/2 qt Freshly whipped cream 2 c Super-fine sugar
1 ts Cocoa 8 Eggs at room temp., beaten
1 1/2 ts Cream of tartar 1/2 c Amaretto
1 c Melted butter
TOPPING
2 c Freshly whipped cream 1/4 c Cocoa
1/4 c Melted butter Sugar
CRUST: Mix all ingredients. Form like a dough and put into a
springform pan, about 1/4″ thick around the bottom and sides. Put
aside.
FILLING: Mix all ingredients. Put the filling into the crust and
refrigerate for 24 hours. After refrigeration: Bake 1/2 hour at a
very low temperature – about 225’F. A too-hot oven will result in
“mush.”
TOPPING: Fold butter and cocoa into cream. Sweeten with sugar to
taste. Top the pie. Serve at room temperature or slightly cooler.
Yields
1 pie
