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“This is a recipe I've had for a long, long time and calls for uncooked eggs. Make this ONLY if you’re absolutely sure of your source. (ah, for the good old days of salmonella-free eggs!). Requires 4 hours of refrigeration before serving.”
READY IN:
10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 14 cup butter
  • 12 cup unsweetened cocoa
  • 1 cup butter, room temperature
  • 1 14 cups superfine sugar
  • 14 cup amaretto liqueur
  • 4 eggs, room temperature
  • 1 9-inch baked pie crust

Directions

  1. Melt ¼ cup butter in small saucepan; remove from heat; stir in cocoa.
  2. Cream 1 cup butter with sugar and amaretto; gradually beat in cocoa; add eggs, one at a time, beating 3 minutes after each addition; continue beating until sugar is completely dissolved.
  3. Pour into crust and refrigerate until firm, about 4 hours.

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