Instructions: In the top of a double boiler melt 1 ounce of the chocolate with 6 tablespoons of the butter and let the mixture cool. In a 9 x 3 inch springform pan combine 2 tablespoons of the sugar with the amaretti, stir in the chocolate mixture, and combine the mixture well. Press the crumb mixture onto the bottom and one-third of the way up the side of the pan and chill the crust.

In the top of a double boiler melt together the remaining 3 ounces chocolate and the remaining 8 tablespoons butter and let the mixture cool. In a bowl with an electric mixer beat together the eggs and the salt, add the remaining 1 1/2 cups sugar, a little at a time, and beat the mixture until it is thick and pale yellow. Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mixture. Pour the filling into the crust, bake the pie in the middle of a preheated 350 deg. oven for 50 minutes and let it cool on a rack. Run a thin knife around the edge of the pan, and serve the pie with the whipped cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.