Chocolate Fudge Pie

2 - 9-inch deep-dish piecrusts

Filling:
1 cup (2 sticks) butter
4 ounces semisweet chocolate
2 cups granulated sugar
4 eggs
2 tbsp vanilla
3/4 cup flour
2/3 cup cocoa powder

Topping:
4 ounces cream cheese, softened
1/3 cup heavy cream
2 tbsp orange liqueur or 1 tbsp lemon juice
3/4 cup powdered sugar

Preheat the oven to 375 F. Prick the bottom and the sides of the piecrusts with a fork in several places. Bake for 5 minutes. Remove from the oven. Reduce the oven heat to 325 F. To prepare the filling: Melt the butter and the chocolate in a double boiler over low heat. Mix well. Remove from the heat. Combine the sugar and the eggs in a medium bowl. Beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add the vanilla. Combine the flour and cocoa in a medium size bowl. Mix well. Using a firm spatula, fold the melted chocolate into the egg mixture. Add the flour mixture. Stir until just blended. Pour into the piecrusts. Place on baking sheets. Bake for 50 minutes. The pie is done when it is puffed and cracks all over the top. Remove from the oven. Cool on a wire rack for 30 minutes. Put a 10-inch piece of parchment paper on the top and place a large plate on its surface. Refrigerate
overnight. To prepare the Topping: Combine the cream cheese, heavy cream, and liqueur in a medium bowl. Beat with a mixer at medium speed until blended. Reduce the speed to low. Gradually add the powdered sugar. Beat until smooth. Transfer the topping to a plastic zip-top bag. Cut off one corner of the bag.
Drizzle the topping over each piece of pie before serving. Makes 2 pies