Chocolate Amaretto Pie

Chocolate Amaretto Pie

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From: EatingWell Magazine, November 2019

Who knew a pie recipe could taste so good? Homemade chocolate pie is a must-have at many holiday gatherings and this one will set a new bar. The velvety filling is lightened up by swapping in some cornstarch for some of the egg yolks traditionally used for thickening. The pairing of bittersweet chocolate with the nutty amaretto flavor is pure almond joy that's only better topped with cinnamon-spiced whipped cream (included!).

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 recipe Master Pie Dough (see Associated Recipes)
  • ⅔ cup granulated sugar plus 1 tablespoon, divided
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2½ cups reduced-fat milk
  • ¼ cup amaretto or ¼ teaspoon almond extract
  • 4 ounces chopped bittersweet chocolate
  • ½ cup heavy cream
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ cup sliced almonds, toasted

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Prick the crust with a fork several times; line with parchment paper and cover with pie weights (or dry beans).
  3. Bake the crust for 15 minutes. Remove the weights and paper and bake until the crust is golden, 8 to 12 minutes more. Let cool completely on a wire rack, about 1 hour.
  4. Combine ⅔ cup sugar, cornstarch and salt in a large saucepan. Whisk egg yolks and milk in a medium bowl, then whisk into the sugar mixture. Cook over medium-low heat, whisking constantly, until steaming and thick enough to coat the back of a spoon, 16 to 18 minutes. Whisk in amaretto (or almond extract) and cook, whisking constantly, for 2 minutes more. Remove from heat. Add chocolate and stir until melted.
  5. Pour the filling into the cooled crust and let cool for 20 minutes. Press a piece of plastic wrap on the surface of the filling and refrigerate until set, about 4 hours.
  6. Beat cream, the remaining 1 tablespoon sugar, vanilla and cinnamon with an electric mixer until soft peaks form. Serve the pie topped with the whipped cream and almonds.
  • Tip: Give your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.
  • To make ahead: Refrigerate pie for up to 2 days.
  • Equipment: 9-inch pie pan (not deep-dish), parchment paper, pie weights

Nutrition information

  • Serving size: 1 slice
  • Per serving: 267 calories; 13 g fat(7 g sat); 2 g fiber; 32 g carbohydrates; 5 g protein; 32 mcg folate; 70 mg cholesterol; 17 g sugars; 13 g added sugars; 413 IU vitamin A; 0 mg vitamin C; 72 mg calcium; 1 mg iron; 143 mg sodium; 96 mg potassium
  • Carbohydrate Servings: 2

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