| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Pies | 1 | Pie | |
INGREDIENTS
| 1 | pk | Oreo cookies, freshly crumbled |
| 2 | tb | Amaretto |
| 1 | tb | Hazelnuts |
| 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 |
| 2 | c | Freshly whipped cream |
| 1/4 | c | Melted butter |
| 1/4 | c | Cocoa |
| Sugar |
INSTRUCTIONS
CRUST FILLING TOPPING 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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