4 oz. unsweetened chocolate

1 3/4 sticks unsalted butter (14 Tbsp)

1 1/2 c. sugar

2 tbsp. sugar

30 amaretti -- crushed

(Italian almond macaroons -- available at sp foods shops & some supermarkets) 4 eggs -- room temp.

1/4 tsp. salt

3 tbsp. light corn syrup

1/4 c. heavy cream

1/4 tsp. almond extract

3/4 tsp. vanilla

2 tbsp. Amaretto

Whipped cream as an accompaniment

In the top of a double boiler melt 1 ounce of the chocolate with 6 tablespoons of the butter and let the mixture cool. In a 9 x 3

inch springform pan combine 2 tablespoons of the sugar with the amaretti, stir in the chocolate mixture, and combine the mixture well. Press the crumb mixture onto the bottom and 1/3 of the way up the side of the pan and chill the crust. In the top of a double boiler melt together the remaining 3 ounces of chocolate and the remaining 8 tablespoons butter and let the mixture cool. In a bowl with an electric mixer beat together the eggs and the salt, add the remaining 1 1/2 cups sugar, a little at a time and beat the mixture until it is thick and pale. Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mixture. Pour the filling into the crust, bake the pie in the middle of a preheated 350 degree oven for 45 minutes and let it cool on a rack. Run a thin knife around the edge of the pan, remove the side of the pan, and serve the pie with the whipped cream.