1 (6 oz.) Ready-Crust pecan sandies pie crust
1/2 c. butter, softened
1 c. powdered sugar
1 tsp. vanilla extract
2 (1 oz.) sq. unsweetened chocolate, melted
2 eggs
3 c. prepared whipped topping

Cream butter, sugar and vanilla until smooth. Blend in chocolate. On high speed of electric mixer, beat in eggs, one at a time, beating 2-3 minutes for each egg. Fold 2 cups whipped topping into chocolate. Spoon into crust. Chill until firm, about 3 hours. Spread remaining whipped topping over filling and garnish with chocolate curls, if desired.