1 c. powdered sugar
2 eggs
1/4 tsp. peppermint extract
1/4 lb. butter
2 squares unsweetened chocolate
1 (9") graham cracker crust

Dissolve chocolate over hot water and let cool. Beat sugar and butter until smooth, add eggs one at a time unbeaten. Beat until smooth, add chocolate then mint. Spread into 9" pie tin lined with graham cracker crust. Place in refrigerator and chill for several hours. Garnish with whipped cream if desired.