Outstanding, made for pi day 2021. Only note is that the microwaving of chocolate does NOT take 3-4 min! And you should only go around 20-25 sec at a time. I think it took around 2 min. Baked 35 min. Made my own pie crust (Crisco recipe in blog). My pie plate is 9.5in and worked perfectly.
Preheat oven to 350°F. Fit piecrust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling.
Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes.
Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell.
Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator.
amaretto cream
- Beat cream and liqueur at medium-high speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill until ready to serve.
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