Frozen Milk Chocolate and Amaretto Mousse Pie

crust

• 26 chocolate wafer cookies
• 1/4 cup unsalted butter, melted

filling

• 9 ounces milk chocolate, finely chopped
• 1/3 cup Amaretto
• 1/4 cup light corn syrup
• 1 1/2 cups chilled whipping cream

Directions

1. 1

   for crust: Preheat oven to 350°F Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor.

2. 2

   Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish.

3. 3

   Bake until crust is set, about 12 minutes. Cool on rack.

4. 4

   for filling: Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water).

5. 5

   Remove bowl from over water. Stir in corn syrup. Cool to room temperature.

6. 6

   Beat cream in large bowl to soft peaks.

7. 7

   Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust.

8. 8

   Freeze until firm, at least 4 hours or overnight.