Recipe: Chocolate Amaretto Pie with Chocolate Pie Shell (using biscuit mix) (1984)

CHOCOLATE AMARETTO PIE

Chocolate Pie Shell (recipe follows)
3 cups miniature marshmallows
1/2 cup milk
1 cup chilled heavy (whipping) cream
1/4 cup amaretto liqueur
2 ounces semisweet chocolate, melted and cooled
Amaretto Whipped Cream (recipe follows)
1/4 cup sliced almonds (for garnish)

Bake Chocolate Pie Shell; cool.

Heat marshmallows and milk over low heat, stirring constantly, until marshmallows are melted. Refrigerate, stirring occasionally, until thickened, 20 to 30 minutes.

Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture; stir in liqueur and chocolate until well blended. Fold into whipped cream. Spread in pie shell.

Prepare Amaretto Whipped Cream; spoon in 8 mounds onto pie. Sprinkle with almonds.

Refrigerate until set, about 4 hours.

CHOCOLATE PIE SHELL

1 cup Bisquick baking mix
1/4 cup unsweetned cocoa powder
1/4 cup margarine or butter, softened
2 tablespoons sugar
3 tablespoons boiling water

Heat oven to 450 degrees F. Grease and flour pie plate, 9x1 1/4 inches.

Mix baking mix, cocoa, margarine and sugar in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press firmly in pie plate with fingers dipped in baking mix, bringing dough onto rim of plate. Flute if desired.

Bake until set, 8 to 10 minutes.

AMARETTO WHIPPED CREAM

1 cup chilled heavy (whipping) cream
2 tablespoons powdered sugar
2 tablespoons amaretto liqueur

Beat together in chilled bowl until stiff.

Makes 6 to 8 servings
From: Recipelink.com
Source: Recipe booklet: Easy Do-Ahead Recipes - Cooking for Today with Bisquick, General Mills, Inc., 1984