Pastry for single crust pie
1 c. sugar
3/4 c. butter
3 squares (3 oz.) unsweetened chocolate, melted and cooled
1 1/2 tsp. vanilla
3 eggs

Prepare and roll out pastry. Line a 9 inch pie pan. Trim and flute edge; prick bottom and sides of pastry with tines of fork. Bake at 450 degrees for 10 to 12 minutes or until golden. Cool on rack.

In small mixer bowl, cream sugar and butter, about 4 minutes or until light. Blend in cooled chocolate and vanilla. Add eggs, one at a time; beating on medium speed of electric mixer for 2 minutes after each. Turn into baked pastry shell. Chill several hours or overnight until set. If desired, garnish with chocolate curls and whipped cream. Cover and chill to store.

Note: some brands of butter produce a non fluffy, sticky filling.