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.