In a small bowl, combine the wafers and butter and press into a 10" pyrex or pottery pie plate. Place in freezer for one hour.

In blender, combine chocolate bits, egg yolks and liquor and set aside without blending. In a small saucepan, heat cream until it just boils. With blender going on low speed, pour hot cream into chocolate mixture. When all the cream has been added, blend on high speed. The heat of the cream will melt the chocolate and cook the egg yolks. Pur the mixture into the frozen pie shell and chill for 3 hours. Don't freeze.