Chocolate Amaretto Easter Pie

CRUST
1 package Oreo cookies, freshly crumbled
2 Tbsp Amaretto
1 Tbsp Hazelnuts

FILLING
1/2 quart freshly whipped cream
1 tsp Cocoa
1 1/2 tsp cream of tartar
1 cup melted butter
2 cups superfine sugar
8 eggs at room temp, beaten
1/2 cup Amaretto

TOPPING
2 cups freshly whipped cream
1/4 cup melted butter
1/4 cup cocoa
sugar

CRUST:

1. Mix together the Oreo cookies, Amaretto, and Hazelnuts.
2. Form like a dough and put into a springform pan, about 1/4 inch thick around the bottom and
    sides.
3. Put aside.

FILLING:

1. Mix together the whipped cream, cocoa, cream of tartar, butter, sugar,
    eggs, and Amaretto.
2. Put the filling into the crust and refrigerate for 24 hours.
3. After refrigeration: Bake 1/2 hour at very low temp, about 225 degrees  F.
4. A too-hot oven will result in "MUSH".

TOPPING:

1. Fold butter and cocoa into a cream.
2. Sweeten with sugar to taste.
3. Top the pie.
4. Serve at room temp, or slightly cooler.