1 stick butter
3/4 c. sugar
1 square chocolate, melted
1 tsp. vanilla
2 eggs
1 baked pastry shell or graham cracker crust
Whipping cream or Cool Whip

Cream butter until fluffy. Add sugar in melted chocolate and vanilla. Continue to bean until mixture is light and creamy. Add eggs one at a time, beating 3 minutes after each egg. Pour mixture into crust. Top with whip cream. Chill 3 hours or overnight.