Ingredients
1 teaspoon plus 1/2 cup butter, divided2 cups semisweet chocolate chips, divided1 can (14 ounces) sweetened condensed milk1/4 teaspoon salt1/4 cup water1/2 cup amaretto2 cups heavy whipping cream, whipped1/4 cup slivered almonds, toasted
Preparation
Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside.
In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes.
In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature.
Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.
