1 baked pie shell
1 c. sugar
1/2 c. softened butter
4 oz. unsweetened chocolate, melted and cooled
1 1/2 tsp. vanilla
3 lg. eggs

Cream together sugar and butter in mixing bowl until smooth and fluffy about 10 minutes. Add chocolate and vanilla. Beat well.

Add eggs, one at a time, beating about 5 minutes after each addition. Scrape sides of bowl occasionally. Pour mixture into cooled pie shell, making swirled pattern on top.

Chill at least two hours or overnight. Served topped with whipped cream and chocolate shavings if desired.