1 (8 inch) baked pie shell (or chocolate cookie crust)
1/2 c. butter (do not substitute)
3/4 c. granulated sugar
2 sq. melted unsweetened chocolate (or unsweetened liquid chocolate)
2 eggs
1 tbsp. vanilla extract
Whipped cream

Prepare pie crust and set aside.

Cream butter and sugar with electric mixer. Add melted chocolate (or liquid chocolate) and vanilla - continue to mix. Important! When adding eggs, add one at a time - you must beat each egg 5 minutes - watch your time. Pour into cool pie shell. Refrigerate 3 hours until set. Before eating, top with whipped cream.

Optional: Chocolate curls on top of whipped cream.

Serves 8.