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Chocolate-Amaretto Mousse Pie

 Chocolate-Amaretto Mousse Pie
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
8 ServingsPrep: 15 min. + freezing Cook: 20 min. + chilling


  • 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


  • 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

2 of 2

Chocolate-Amaretto Mousse Pie (continued)

Directions (continued)

  • set. Yield: 8 servings.
Nutritional Facts: 1 piece equals 742 calories, 52 g fat (31 g saturated fat), 128 mg cholesterol, 246 mg sodium, 62 g carbohydrate, 3 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.