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1. Turn the oven to 375 degrees and preheat.
2. Using a fork, prick the bottom and sides of the piecrusts several times to vent.
3. Place in the oven and bake for 5 minutes.
4. Remove and set aside.
5. Reduce the oven heat to 325 degrees.
6. In a double boiler, over low heat, melt the chocolate and butter.
7. Stir well to combine.
8. Remove the chocolate from the heat.
9. In a medium bowl, combine the eggs and sugar.
10. Beat with an electric mixer on medium-high speed until ribbons form which takes approximately 10 minutes.
11. Add the vanilla.
12. In a medium mixing bowl, combine the flour and cocoa.
13. Stir well to combine.
14. Fold the melted chocolate into the egg mixture using a firm spatula.
15. Add the flour mixture and stir until just blended.
16. Pour the mixture into the piecrusts.
17. Place the pies on baking sheets and bake for 45 to 50 minutes or until the pie is puffed and cracks are all over the top.
18. Remove the pie from the oven.
19. Cool on a wire rack for 30 to 45 minutes.
20. Place a 10 inch piece of parchment paper on the top of the pie and top with a large plate.
21. Refrigerate overnight.
22. To prepare the topping, in a medium bowl combine the cream cheese, heavy cream and liqueur.
23. Beat with an electric mixer and medium speed until well blended.
24. Reduce the mixer speed to low.
25. Slowly add the powdered sugar and beat until the mixture is smooth.
26. Transfer the topping to a zip lock bag.
27. Cut the tip off of one corner of the bag.
28. Decoratively drizzle the topping over the pie.
29. Serve and enjoy.
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