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Amaretto-Amaretti Chocolate Fudge Pie

4 ounces unsweetened chocolate
1 3/4 sticks (14 tablespoons) unsalted butter
1 1/2 cups plus 2 tablespoons sugar
30 amaretti (Italian almond macaroons), crushed
4 large eggs at room temperature
1/4 teaspoon salt
3 tablespoons light corn syrup
1/4 cup heavy cream
1 teaspoon vanilla
2 tablespoons 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 one-third 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
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 yellow. 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 deg. oven for 50 minutes and
let it cool on a rack. Run a thin knife around the edge of the pan,
and serve the pie with the whipped cream.

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