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Preheat oven to 375°F. In a small saucepan, cook and stir butter and 1 ounce chocolate over low heat until melted. Cool to room temperature.
In a medium bowl, stir together crushed cookies, ground almonds and granulated sugar. Stir in the butter mixture until combined. Press the 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.
Meanwhile, place the remaining 4 ounces chocolate in a small microwave-safe bowl. Microwave on High for 40 to 60 seconds or until melted and smooth, stirring twice; set aside.
In another small bowl, stir together 1 tablespoon amaretto and the 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 (1/4 cup) confectioners’ sugar. Beat in mascarpone just until combined. Using a rubber spatula, fold in melted chocolate, the amaretto mixture and the vanilla just until combined (do not overmix).
In a medium mixing bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Add the remaining 2 tablespoons confectioners’ sugar and 2 teaspoons amaretto. Beat just until stiff peaks begin to form. Fold about one-fourth of the whipped cream into the chocolate mixture. Pour the mixture into the pie crust, spreading evenly. Pipe or spread the remaining whipped cream over the chocolate mixture. Chill the pie for 2 to 12 hours before serving. If desired, sprinkle with cocoa powder.