o Preheat oven to 375. In a small
saucepan cook and stir butter and 1 oz
chocolate over low heat until melted. Cool to
room temperature. For crust, in a medium bowl
stir together crushed cookies, almonds, and
granulated sugar. Stir in butter mixture until
combined. Press mixture onto the bottom and up
the sides of a 9-inch pie pan. Bake for 5-8
minutes or until set. Cool on a wire rack.
Meanwhile, place 4 oz chocolate in a small
microwave-safe bowl. Microwave on 100 percent
power for 40-6- seconds or until melted and
smooth, stirring twice; set aside. In another
small bowl stir together 1 tablespoon amaretto
and espresso powder until powder is dissolved.
In a large mixing bowl beat cream cheese with
an electric mixer on medium speed until smooth.
Beat in 4 tablespoons 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). In a medium
mixing bowl beat whipping cream on medium speed
until soft peaks form. Add the remaining 2
tablespoons powdered sugar and 2 teaspoons
amaretto. Beat just until stiff peaks begin to
form. Fold about ¼ 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 2-12 hours before serving. If desired,
sprinkle with cocoa powder.
Originally Submitted
9/29/2015
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