1/2 c. butter
3/4 c. sugar
2 sq. chocolate, melted and cooled
2 eggs
1 (4 1/2 oz.) container Cool Whip
1 baked 9-inch pie shell, cooled

Cream butter; blend in sugar, beating until light and fluffy. Stir in cooled chocolate. Add eggs one at a time, beating at high speed for 5 minutes after each addition.

Fold in whipped topping. Spoon into pie shell until firm, about 2 hours; or freeze until firm, about 4 hours. Garnish with additional whipped topping and chocolate, if desired.