1 1/2 c  Finely crushed choco wafers
6 tb Butter, melted
12 oz Pkg semi-sweet morsels
5    Egg yolks
3 tb Kahlua or Cognac
1 1/2 c  Heavy cream

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. Dont
freeze.