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Italian Silk Pie

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  • Makes: 10 servings
  • Serving Size: 1 slice
  • Yields: 1 9-inch pie
  • Prep: 45 mins
  • Bake: 5 mins 375°F
  • Chill: 2 hrs

Italian Silk Pie

Directions

  1. Preheat oven to 375 degrees F. In a small saucepan cook and stir butter and 1 ounce chocolate over low heat until melted. Cool to room temperature.
  2. For crust, in a medium bowl stir together crushed cookies, ground almonds, and granulated sugar. Stir in butter mixture until combined. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 to 8 minutes or until set. Cool on a wire rack.
  3. Meanwhile, place 4 ounces chocolate in a small microwave-safe bowl. Microwave on 100 percent power (high) for 40 to 60 seconds or until melted and smooth, stirring twice; set aside.
  4. In another small bowl stir together 1 tablespoon amaretto and espresso powder until powder is dissolved.
  5. In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in 4 tablespoons (1/4 cup) of the powdered sugar. Beat in mascarpone cheese just until combined. Using a rubber spatula, fold in melted chocolate, amaretto mixture, and vanilla just until combined (do not overmix).
  6. In a medium mixing bowl beat whipping cream on medium speed until soft peaks form (tips curl). Add the remaining 2 tablespoons powdered sugar and 2 teaspoons amaretto. Beat just until stiff peaks begin to form. Fold about one-fourth of the whipped cream into chocolate mixture. Pour mixture into pie crust, spreading evenly. Pipe or spread remaining whipped cream over chocolate mixture. Chill pie for 2 to 12 hours before serving. If desired, sprinkle with cocoa powder.

Nutrition Facts (Italian Silk Pie)

  • Per serving:
  • 504 kcal cal.,
  • 42 g fat
  • (24 g sat. fat,
  • 2 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 109 mg chol.,
  • 223 mg sodium,
  • 31 g carb.,
  • 2 g fiber,
  • 20 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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