2 (1 oz.) sq. unsweetened chocolate
1/2 c. butter, softened
3/4 c. sugar
2 eggs
1 (4 oz.) carton frozen whipped topping, thawed (about 1 3/4 c.)
1 baked 9 inch pastry shell
3/4 c. whipping cream
2 tbsp. powdered sugar
Shaved chocolate (opt.)

Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let chocolate cool.

Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Stir in chocolate. Add eggs, 1 at a time, beating 5 minutes after each addition. Fold in whipped topping and spoon mixture into pastry shell. chill 2 hours.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream on pie; garnish with shaved chocolate, if desired. Yield: 1 (9 inch) pie.