———————————–CRUST———————————– 1 pk Oreo cookies, freshly
-crumbled 2 tb Amaretto
1 tb Hazelnuts
———————————-FILLING———————————- 1/2 qt Freshly whipped cream
1 t Cocoa
1 1/2 t Cream of tartar
1 c Melted butter
2 c Super-fine sugar
8 Eggs at room temp., beaten
1/2 c Amaretto
———————————-TOPPING———————————- 2 c Freshly whipped cream
1/4 c Melted butter
1/4 c Cocoa
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.