CHOCOLATE AMARETTO PIE|
1/4 c. unsalted butter
1/2 c. unsweetened cocoa
1 c. unsalted butter, room
1 1/2 c. superfine sugar
1/4 c. Amaretto liqueur
4 eggs, room temperature
1 (9-inch) deep dish pie
Melt 1/4 cup butter in heavy small saucepan. Remove
from heat. Stir in cocoa powder. Cream 1 cup butter with
sugar and Amaretto in a large bowl of electric mixer. Gradual-
ly beat in cocoa mixture. Add eggs, one at a time, beating 3
minutes after each addition. Continue beating until sugar is
completely dissolved. Pour into crust. Cover and refrigerate
until firm, about 4 hours.
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