Silk Chocolate Pie

Directions

1. 1
   Make 1 (9 -inch) pre-baked pie shell or graham cracker crust
2. 2
   Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water.
3. 3
   Set aside to cool down until thickened but still liquid.
4. 4
   Combine the eggs and sugar in a medium bowl or in the top of a double-boiler and set over slowly boiling water.
5. 5
   Whisk until very hot to the touch but not scrambled (160*F / 70*C).
6. 6
   Remove from the heat.
7. 7
   With an electric mixer, beat the chocolate into the egg mixture, then beat in the frozen butter for 12 full minutes, until thick and doubled in volume.
8. 8
   Beat in the vanilla and liqueur.
9. 9
   Scrape the filling into the tart shell and chill for 1 hour or until set.
10. 10
    Serve with whipped cream.