1 baked 9 inch pie shell
3/4 c. "butter" not butter
1 c. plus 2 tbsp. sugar
1 1/2 tsp. vanilla extract
2 sq. unsweetened chocolate, melted
3 eggs
2 tbsp. chopped pecans

Cream butter thoroughly, gradually add sugar, creaming until fluffy (this takes a lot of beating). Add vanilla and cooled chocolate, mix well. Add eggs one at a time, beating for 4 minutes after each addition. Pour into baked shell, sprinkle with chopped pecans (do not put any other topping on, too rich). Chill overnight. Do not serve this in summer time.

PIE CRUST, NEVER FAILS!!

Blend: 1/2 tsp. baking powder 1/2 tsp. salt 1 1/3 c. lard, not Crisco

Beat: 1 tbsp. vinegar 5 tbsp. water

Add to above. (This makes several crusts.) Roll out on floured surface. If you have room in your freezer do as I do and put extra dough all rolled out and in your pans in plastic bags, twist shut and you are all ready to put a pie together quickly; if short on room put dough in plastic bags in freezer and roll out later.

If you want a top crust to put in freezer; roll out crust, cover with waxed paper and then gently into cylinder and freeze. Let top crust thaw completely when ready to use before unrolling (it will crack). My mother-in-law gave me this crust recipe and it NEVER fails.