1/4 lb. butter
3/4 c. sugar
1 sq. melted chocolate or 3 tbsp. cocoa and 1 tbsp. oil
1 tsp. vanilla
2 eggs

Beat butter light and fluffy. Add sugar and beat. Add chocolate and vanilla. Continue beating and add eggs, one at a time, beating 3 minutes after each egg. Pour into graham cracker crust. Refrigerate until firm, 4 to 5 hours. Top with whipped cream.