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Chocolate-Amaretto Mousse Pie Recipe

Chocolate-Amaretto Mousse Pie Recipe

My mother made this silky pie when I was a child. It was my father's favorite. The fluffy chocolate-almond filling is held in a thin chocolate shell. Be warned, it is so rich that you should only take a sliver.—Jamie Burkhart, Windsor, Missouri
TOTAL TIME: Prep: 15 min. + freezing Cook: 20 min. + chilling YIELD:8 servings

Ingredients

  • 1 teaspoon plus 1/2 cup butter, divided
  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/2 cup Amaretto
  • 2 cups heavy whipping cream, whipped
  • 1/4 cup slivered almonds, toasted

Directions

  • 1. Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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. Yield: 8 servings.

Nutritional Facts

1 piece: 742 calories, 52g fat (31g saturated fat), 128mg cholesterol, 246mg sodium, 62g carbohydrate (56g sugars, 3g fiber), 8g protein .

Reviews for Chocolate-Amaretto Mousse Pie

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MY REVIEW
Judyspin@aol.com 180929
Reviewed Feb. 4, 2014

"It doesn't say, but is the "crust" up the sides or just the bottom of the pan?"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.