Chocolate Fudge Pie

Preheat oven to 375. Prick bottom and sides of piecrusts with a fork in several places. Bake 5 min. Remove from oven. Reduce heat to 325. To prepare filling; melt butter and chocolate in a double boiler over low heat. Mix well and remove from heat. Combine sugar and eggs in a medium bowl; beat with a mixer at medium high speed until ribbons form, about 10 min. Add vanilla. Combine flour and cocoa in a medium bowl; mix well. Using a firm spatula, fold melted chocolate into egg mixture. Add flour mixture and stir until just blended. Pour into piecrusts. Place on baking sheet. Bake 50 min. The pie is done when it is puffed and cracks all over the top. Remove from the oven and cool on a wire rack 30 min. Put a 10 inch piece of parchment paper on top and place a large plate on its surface. Refrigerate overnight. To prepare topping, combine cream cheese, heavy cream, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Reduce speed to low and gradually add powdered sugar; beat until smooth. Transfer topping to a plastic zip top bag. Cut off one corner of bag and drizzle toppin g over each piece of pie before serving.