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French Silk Pie

1 (9 -inch) pre-baked pie shell or graham cracker crust

8 ounces bittersweet chocolate
4 large eggs
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, frozen, and cut into chunks
2 teaspoons vanilla extract
2 tablespoons Kahlua, Grand Marnier or cognac

1. Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Set aside to cool down until thickened but still liquid.
2. Combine the eggs and sugar in a medium bowl or in the top of a double-boiler and set over slowly boiling water. Whisk until very hot to the touch but not scrambled (160*F / 70*C). Remove from the heat.
3. 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. Beat in the vanilla and liqueur. Scrape the filling into the tart shell and chill for 1 hour or until set. Serve with whipped cream.

Serves 8. Makes one 9-inch pie.