| 1 | Preheat oven to 350 °F. |
| 2 | In a medium saucepan over low heat, melt butter and chocolate. |
| 3 | Remove from heat. |
| 4 | Blend in sugar, eggs, liqueur, flour, vanilla and salt. |
| 5 | Beat until smooth. |
| 6 | Pour into the pie shell. |
| 7 | Bake for 30 to 35 minutes or until set. |
| 8 | Cool on a wire rack for at least 30 minutes. |
| 9 | Serve with ice cream or whipped cream. |
| 10 | Notes: * a rich chocolate pie -- i got this recipe from a 1983 calendar. |
| 11 | It"s tried and true and delicious. |
| 12 | It"s also very simple to make. |
| 13 | I usually double the recipe, since one pie never seems to last long enough. |
| 14 | Maybe that makes it a double double chocolate pie. |
| 15 | I"ve made it using chocolate almond liqueur instead of creme de cacao. |
| 16 | It came out ok, and had a hint of a nutty flavor in the background. |
| 17 | : difficulty: moderate. |
| 18 | : time: 20 minutes preparation, 1 hour cooking and cooling. |
| 19 | : precision: measure the ingredients. |
