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1
Heat oven to 450 F.
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2
Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.
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3
Refrigerate remaining crust for later use.
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4
Bake at 450 F. for 9 to 11 minutes or until light golden brown.
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5
Cool completely.
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6
To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree.
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7
Discard seeds.
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8
In small saucepan, combine sugar and cream of tartar; blend well.
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9
Stir in puree; mix well.
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10
Over medium heat, bring mixture to a boil.
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11
Boil for 3 minutes, stirring constantly.
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12
Cover; refrigerate.
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13
In medium heavy saucepan, combine condensed milk and 23 cup whipping cream; blend well.
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14
Over Medium heat, bring mixture to a boil.
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15
Remove from heat; cool 5 minutes.
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16
In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5 to 10 seconds.
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17
Add egg yolks; process 5 seconds.
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18
Add raspberry- flavored liqueur and amaretto; process 5 seconds.
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19
Pour blended mixture into large bowl; set over ice.
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20
Stir for 5 to 7 minutes or until mixture is cool.
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21
Beat mixture on Highest speed for 2 to 3 minutes or until soft peaks form.
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22
Pour into cooled baked crust.
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23
Refrigerate about 1 hour or until firm.
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24
In small bowl, beat 113 cup whipping cream until soft peaks form.
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25
Add confectioner's sugar and vanilla; beat until stiff peaks form.
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26
Spread over cooled filling.
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27
Garnish with chocolate curls and whole raspberris, if desired.
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28
Refrigerate until serving time.
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29
Remove from refrigerator 1 hour before serving.
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30
Serve with raspberry sauce.
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31
Store in refrigerator.
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32
** One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto.
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33
*** Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds.
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34
Add egg yolks; beat 15 seconds.
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35
Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth.
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36
Contine as above.
