1 (8 oz.) pkg. chocolate wafers, crushed into fine crumbs (2 c. crumbs)
1/4 lb. unsalted melted butter
1/2 lb. unsalted room temperature butter
1 1/4 c. sugar
4 eggs
7 oz. unsweetened chocolate, melted
2 tsp. vanilla extract

To make crust, combine chocolate wafer crumbs with melted butter in a bowl. Stir and toss to make sure crumbs are evenly coated with butter. Press crumb mixture into a 9-inch pie pan, patting crust firmly to make an even crust. Chill crust for at least 20 minutes.

To make filling, in large bowl of electric mixer, cream together room-temperature butter and sugar on medium-high speed for 10 minutes, or until very light and fluffy. Add eggs, one at a time, and continue to beat for another 5 minutes.

On low speed, add melted chocolate and vanilla extract, beating until mixture is completely combined. Pour filling into prepared pie shell and smooth the top or make a decorative pattern on top with a spatula. Chill at least 2 hours or overnight. Cover when firm. Yield: 10 servings.