1/2 Cup butter, cut into 8 equal pats

3/4 cup sugar

1 square (1 oz) unsweetened chocolate, melted & cooled

1 teaspoon vanilla

2 large eggs

8-inch baked pastry shell

whipped cream (for garnish)


In small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with an electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill. Garnish with whipped cream.


(my note: double for homemade fluted pie crust)

(how does this recipe do with the raw egg scare?)