1 c. heavy cream
2 tbsp. sugar
2 sq. unsweetened chocolate
1/4 lb. (1 stick) butter, softened
3/4 c. sugar
2 eggs
1 baked 9 inch pie shell

Beat heavy cream until fully whipped, gradually adding 2 tablespoons sugar while beating. Set aside.

Melt chocolate over boiling water in top of double boiler or in microwave. Set aside to cool.

Cream softened butter with 3/4 cup sugar. Add cooled, melted chocolate. Add eggs, one at a time, beating five minutes after each addition, at high speed. Fold in half of whipped cream. Pour into baked shell. Chill two hours. Serve remaining whipped cream on top of pie.