Chocolate Amaretto-Apricot Crunch Pie

1. 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.

2. 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.

3. 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.

4. 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.