Chocolate Decadence I

Pastry for 1 crust pie
1/2 cup unsalted butter
2 squares (1-ounce each) unsweetened chocolate
2 eggs
1 cup sugar
2 tablespoons Bailey's Irish Cream liqueur
1 teaspoon vanilla
1/3 cup flour
1/4 teaspoon salt
1 cup pecans, chopped
1/2 cup whipped cream for garnish

Preheat oven to 350F.

In small saucepan, melt butter and chocolate. Let cool.

In small bowl, using mixer, beat eggs. Gradually add sugar in thin stream and beat until eggs are thick and lemon colored. Reduce mixer to slow. Beat in cooled chocolate mixture then add liquor and vanilla.

Blend together flour and salt. Add to mixture by folding gently. Scatter the chopped nuts in bottom of pie crust you have prepared. Pour filling over nuts.

Bake for 35 minutes.

Serves 8-10