3/4 c. butter, softened to room temperature
1 c. sugar
2 oz. unsweetened chocolate, melted and cooled to room temperature
3 extra large eggs
1 tsp. vanilla
1 prebaked pie crust
6 oz. container Cool Whip or real whipped cream

Using electric mixer, cream softened butter and sugar. Add chocolate slowly. Then add eggs, one at a time, beating five minutes on high between each egg. Stir in vanilla and pour into a prebaked and cooled pie crust. After an hour, top with Cool Whip or real whipped cream. Chocolate curls or shredded chocolate may be added. Refrigerate overnight to set.