15 oz. pkg. Pillsbury all ready pie crust
1 tsp. flour

SAUCE:

4 c. frozen raspberries without syrup, thawed
3/4 c. sugar
1/4 tsp. cream of tartar

FILLING:

1/2 c. sweetened condensed milk (not evaporated)
2/3 c. whipping cream
5 oz. (5 sq.) semi-sweet chocolate, melted
4 oz. (4 sq.) unsweetened chocolate, melted
2 egg yolks
2 tbsp. raspberry - flavored liqueur
2 tbsp. amaretto

1 1/3 c. whipping cream
2 tbsp. powdered sugar
1/2 tsp. vanilla
Chocolate curls, if desired
Whole raspberries, if desired

Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled 1 crust pie using 9 inch pie pan. (Refrigerate remaining crust for later use.) bake at 450 degrees for 9-11 minutes or until light golden brown. Cool completely.

To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree. Discard seeds. In small saucepan, combine sugar and cream of tartar; blend well. Stir in puree; mix well. Over medium heat, bring mixture to a boil. Boil 3 minutes, stirring constantly. Cover; refrigerate.

In medium heavy saucepan, combine condensed milk and 2/3 cup whipping cream; blend well. Over medium heat, bring mixture to a boil. Remove from heat; cool 5 minutes. In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5-10 seconds. Add egg yolks, process 5 seconds. Add raspberry flavored liqueur and amaretto; process 5 seconds. Pour blended mixture into large bowl; set over ice. Stir for 5-7 minutes or until mixture is cool. Beat mixture on highest speed for 2 to 3 minutes or until soft peaks form. Pour into cooled, baked crust. Refrigerate about 1 hour or until firm.

In small bowl, beat 1 1/3 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over cooled filling. Garnish with chocolate curls and whole raspberries. Refrigerate until serving time. Remove from refrigerator 1 hour before serving. Serve with raspberry sauce. Store in refrigerator. 10-12 servings.