Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan. Refrigerate remaining crust for later use. Bake at 450 F. 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 for 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 raspberryflavored liqueur and amaretto; process 5 seconds. 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 2-3 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 cup whipping cream until soft peaks form. Add confectioner's sugar and vanilla; beat until stiff peaks form. Spread over cooled filling. Garnish with chocolate curls and whole raspberris, if desired. Refrigerate until serving time. Remove from refrigerator 1 hour before serving. Serve with raspberry sauce. Store in refrigerator. Makes 10-12 servings. One tsp. raspberry extract plus enough water to measure 2 tablespoon mabe be substitute for raspberry liqueur. One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto. * Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds. Ad egg yolks; beat 15 seconds. Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth. Contine as above. Per 1/12 of recipe : 530 calories, 5 g protein, 55 g carbohydrate, 32 g fat, 100 mg cholesterol, 140 mg sodium Pillsbury Classic Cookbook, #86, p. 78 (33rd Bake-Off) Submitted by Carol Hind, Madison, Wisconsin MC formatting by bobbi744@acd.net ICQ#2099532