1 1/4 c. chocolate wafer crumbs
2 tbsp. sugar
1/4 c. butter, melted
4 c. frozen raspberries without syrup, thawed
3/4 c. sugar
1/4 tsp. cream of tartar
1/2 c. sweetened condensed milk
2/3 c. whipping cream
5 sq. semi sweet chocolate, melted (1 oz. each)
4 sq. unsweetened chocolate, melted (1 oz. each)
2 egg yolks
2 tbsp. raspberry flavored liqueur
2 tbsp. amaretto
1 1/3 c. whipping crream
2 tbsp. powdered sugar
1/2 tsp. vanilla
Chocolate curls for garnish, if desired
Whole raspberries for garnish, if desired
Mint leaves for garnish, if desired

Combine the chocolate wafer crumbs, 2 tablespoon sugar and butter. Press onto bottom and sides of 9 inch pie plate. Bake at 325 degrees for 10 minutes. Cool. To prepare sauce, press raspberries through strainer to make 1 cup puree. Discard seeds. In small saucepan, combine the 3/4 cup 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 and 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 and cool 5 minutes. In large bowl, combine milk mixture and melted chocolates; beat on medium speed for 30 seconds. Add egg yolks; beat 15 seconds. Add raspberry flavored liqueur and amaretto; beat 30 seconds or until smooth. Pour blended mixture into large bowl; set over ice. Stir for 5 to 7 minutes or until mixture is cool. Beat mixture on highest speed for 2 or 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 and mint leaves. Keep refrigerated until 1 hour before serving time. Serve with raspberry sauce. Store in refrigerator. NOTE: You may substitute 1 teaspoon raspberry extract plus enough water to measure 2 tablespoons for the raspberry flavor liqueur and you may substitute 1 teaspoon almond extract plus enough water to measure 2 tablespoons for the amaretto. This recipe is very rich and can be cut into very small serving sizes.