1/4 lb. butter
3/4 c. white sugar
1 sq. chocolate, melted
2 eggs
1 tsp. vanilla

Cream butter, sugar and gradually add melted chocolate and vanilla. Add 2 eggs, one at a time, beating 5 minutes after each egg. Pour into baked and cooled pastry pie shell and chill in refrigerator 2 hours or overnight. Top with whipped cream and sprinkle with nuts before serving.