1. Preheat oven to 350 F. ln a medium saucepan over low heat melt butter and chocolate. Remove from heat.

2. Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until smooth.

3. Pour into the pie shell. Bake for 30 to 35 minutes or until set. Cool on a wire rack for at least 30 minutes. While still hot, spread the chocolate morsels on top (addition by Akj).

4. Serve with ice cream or whipped cream. I've made it using chocolate almond liqueur instead of creme de cacao. It came out Ok, and had a hint of a nutty flavor in the background.

I got this recipe firom a 1983 calendar. It's tried and true and delicious. It's also very simple to make. I usually double the recipe, since one pie never seems to last long enough. Maybe that makes it a double double chocolate pie.

Contributor Jeff Frontz University of Waterloo, Waterloo, Ontario, Canada jhfiontz@iolet. Waterloo. Edu atb@ clyde!watma@lj Path: decwrl!recipes

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,