Chocolate Amaretto Silk Pie

• 2 ounces unsweetened chocolate
  
• 1/3 cup unsalted butter
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 2 cups whipping cream
• 2 egg yolks, lightly beaten
• 2 tablespoons Amaretto liqueur
• 1 baked 9-inch pastry shell
• Fresh raspberries

Place chocolate and butter in top of double boiler where water is simmering over low heat. Allow chocolate and butter to melt slowly, stirring occasionally. Add sugar and flour and stir well. Gradually add whipping cream. Cook, stirring constantly for 20 minutes or until mixture thickens.

Gradually add one-fourth of hot mixture to egg yolks. Stir well, then add to remaining hot mixture, stirring constantly until thoroughly blended. Remove from heat and add Amaretto. Cover tightly with plastic wrap and cool to room temperature. Spoon into pastry shell and chill for 2 hours. Cut into wedges and serve with fresh raspberries.

Yield: 8 servings.