Chocolate Truffle Pie with Chocolate Macaroon Crust for Passover or Any time!

A surprising number of "regular" recipes are perfect for Passover. I'll bet if you go through your recipes, you'll find some gems that will work! A Macaroon Pie Crust goes great with Chocolate filling! You can use it in lots of other recipes. And, it's Gluten-Free.

Here's an easy Kosher for Passover Chocolate Truffle Pie with Chocolate Macaroon Crust. You can make your own crust or buy a Manischewitz Macaroon Pie Crust (either plain or chocolate). You might want to make your own chocolate macaroon pie crust and use chocolate macaroons as in the following recipe. You can make this pie anytime. It's not just for Passover. One caveat. If you're taking this to a seder, check with your host. There's a lot of butter and cream in this recipe, and they may be serving meat.

CHOCOLATE TRUFFLE PIE WITH CHOCOLATE MACAROON CRUST 
This recipe is adapted from allrecipes.com

Chocolate Macaroon Pie Crust
1/2 cup crumbled chocolate macaroons
1/4 stick sweet butter, softened


Filling
1-1/3 cups dark chocolate, broken
1/2 cup sweet butter, at room temperature
4 egg yolks
1/4 cup granulated sugar
1/2 tsp Madagascar vanilla extract
1/4 cup heavy cream
1/3 cup dark chocolate, 65-75% cacao, fair trade.. (Earth Day is coming up)
1 Tbsp amaretto

Directions

Chocolate Macaroon Pie Crust
Preheat oven to 350 degrees F
Crush macaroons in food processor. Remove to medium sized bowl. Add softened butter and mix well. Press mixture into bottom and up sides of 9 inch tart or pie pan. Bake at 350 for 7 minutes. Cool on rack.

Filling
In metal bowl over simmering water (or in double boiler), combine 1-1/3 cups dark chocolate and 1/2 cup sweet butter, stirring occasionally until melted and smooth. Remove from heat and stir in vanilla.
In separate bowl, using electric mixer, beat egg yolks with 1/4 cup sugar until thick and pale, at least 3 minutes. Stir into melted chocolate and set back over pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into cooled crust and smooth top.
Heat heavy cream in small saucepan. When warm, stir in remaining chocolate until melted. Remove from heat and stir in amaretto. Pour over truffle filling.
Refrigerate for several hours to set before serving. Be sure and take out of refrigerator for 1/2 hour before serving.