Ingredients
- 8 eggs
- 4 c whipped cream (freshly)
- 2 c super fine sugar
- 1 1/4 c melted butter
- 1/2 c amaretto
- 2 tb amaretto
- 1/4 c cocoa
- 1 tb hazelnuts
- 1 1/2 t cream of tartar
- 1 t cocoa
- 1 package oreo cookies
- some sugar
CRUST
Mix all ingredients. Form like a dough and put into a springform pan, about 1/4" thick around the bottom and sides. Put aside. FILLING: Mix all ingredients. Put the filling into the crust and refrigerate for 24 hours. After refrigeration: Bake 1/2 hour at a very low temperature about 225'F. A too-hot oven will result in "mush."
TOPPING
Fold butter and cocoa into cream. Sweeten with sugar to taste. Top the pie. Serve at room temperature or slightly cooler.
