It’s that time of the year. We may not have even passed Halloween yet, but I am on the hunt for the perfect Thanksgiving offering to the many potlucks and family dinners that will soon commence.
In my family, there is a pretty strict chain of command over the dishes: my Mom always makes mashed potatoes and my Grandma wakes up at the crack of dawn to put the turkey into the oven (Sidebar: Once, my Grandma decided to make pork tenderloin instead of the ritual turkey — it was a very quiet Thanksgiving). Even at nearly 30 years old, I have no customary place among the matriarchs — it’s not until you have brought a dish that no one else can quite perfect and yet everyone craves, that your dish is allowed at the table and not on the lonely counter.
So, this year, instead of scouring the interwebs for a vegetarian-friendly dish to bring, I decided to reach back into our family history and make a revival instead. I present to you, Grandma’s Slightly Liquor-ish Amaretto Chocolate Cream Pie. This rich chocolate pie has always been such a family favorite, that no one can quite remember why it hasn’t been part of the meal for the past few years.
And with this triumphant return, I hope to accept my rightful place at the table.
Grandma’s Slightly Liquor-ish Amaretto Chocolate Cream Pie
- 1 cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 4 egg yolks
- 2 ¾ cup of milk plus 2 Tablespoons
- 2 one-ounce squares of unsweetened chocolate, crushed or shaved
- ¼ cup Amaretto
- Pierce pastry shell with a fork and then bake according to directions on the package.
- Combine sugar, corn starch, and salt in a heavy sauce pan. Mix together egg yolks and 1 cup of milk and pour into the sauce pan. Gradually stir in the remaining milk; add the chocolate and cook over medium heat, stirring consistently until chocolate begins to melt and the mixture is thick and bubbly. *Note: Watch the pot carefully and continue stirring to remove any lumps. When it starts to thicken, it will happen quickly so make sure to remove from heat promptly.
- Remove from heat and stir in Amaretto, milk and vanilla. Pour the mixture into the pastry shell, cover with plastic wrap and allow to cool before refrigerating at least eight hours or overnight.
- When the pie is ready, combine whipping cream, 1 Tablespoon Amaretto and ¼ powdered sugar and whip until stiff peaks form. Spread over the pie and add chocolate shavings if desired.