Bill Burchard’s Chocolate Amaretto Pie

FILLING
1/2 qt Freshly whipped cream
1 ts Cocoa
1 1/2 ts Cream of tartar
1 c Melted butter
2 c Super-fine sugar
8 Eggs at room temp., beaten
1/2 c Amaretto

TOPPING
2 c Freshly whipped cream
1/4 c Melted butter
1/4 c Cocoa
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.