Chocolate Amaretto-Apricot Crunch Pie
- Preheat oven to 350 degrees F. In a food processor, combine amaretti, almonds, brown sugar, flour, and salt. Cover and process until amaretti are ground and mixture is combined. Add the 1/4 cup melted butter; cover and process just until combined. Reserve 1/4 cup of the mixture until ready to serve. Press the remaining mixture onto the bottom and up the side of a 9-inch pie plate. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack.
- In a medium heavy saucepan, combine the 1 cup whipping cream, the chocolate pieces, the 1/3 cup granulated sugar, the 1/3 cup butter, and the egg yolks. Cook and stir over medium heat until mixture is thickened and reaches a temperature of 180 degrees F (this will take 15 to 20 minutes). Stir in amaretto and vanilla. Transfer filling to a large bowl. Cover and chill for 30 to 40 minutes or until mixture stiffens and becomes hard to stir, stirring occasionally.
- Beat filling with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Fold in the 1/2 cup snipped dried apricots. Pour into crust, spreading evenly. Cover and chill for 5 to 24 hours.
- Before serving, in a medium bowl, combine the 2/3 cup whipping cream and the 2 teaspoons granulated sugar. Beat on medium speed until soft peaks form (tips curl). Spoon whipped cream on top of each serving of pie. Sprinkle with the reserved 1/4 cup crumb mixture. If desired, garnish with thinly sliced dried apricots. Makes 8 servings.