Ingredients
- 8 eggs
- 950 ml whipped cream (freshly)
- 400 gr super fine sugar
- 280 gr melted butter
- 120 ml amaretto
- 30 ml amaretto
- 22 gr cocoa
- 9 gr hazelnuts
- 7 ml cream of tartar
- 2 gr cocoa
- 1 package oreo cookies
- some sugar
CRUST
Mix all ingredients. Form like a dough and put into a springform pan, about 1 cm 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 half 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.
