4 sq. (4 oz.) unsweetened chocolate
1/2 c. butter
2 tsp. vanilla
4 eggs
2/3 c. sifted all purpose flour
1 c. chopped nuts (optional)

Grease 10 ounce pie pan. Start oven at 325 degrees or very slow. Melt chocolate over hot water. Work butter to a creamy stage, add sugar gradually. Stir in melted chocolate, vanilla extract and sifted flour, beating until smooth. Separate egg yolks from egg whites. Beat yolks slightly and whites until they hold a peak. Stir yolks into the batter, then mix whites gently until all white patches disappear. Stir pecans with whites. Pour into greased pan. Bake for 50 to 55 minutes. Pie looks and tastes like a large brownie. Serve very cold with whipped cream or ice cream.