2 sticks butter, soft (no substitution)
1 1/4 c. sugar
4 oz. unsweetened chocolate
2 tsp. vanilla
4 eggs
Cool Whip

Melt chocolate over double boiler (or in microwave). Cream soft butter with sugar. Add vanilla and mix. Add chocolate to this mixture. Add 4 eggs, one at a time, beating 5 minutes after each egg, on cream. Leave beaters in bowl, and put bowl in refrigerator until set. Beat on whip cycle until mixture turns light color. Pour into two 9 inch pie shells (not deep dish). Garnish with Cool Whip.

PASTRY FOR PIE SHELL:

2 c. flour
1 tsp. salt
16 tbsp. Crisco (about 1 c.)

Use pastry blender to mix flour, salt and Crisco. Add 1 tablespoon of water at a time until it resembles cornmeal (use fork). Sprinkle flour n bowl. Roll out a few times. Flip and roll a few more times. Cook until light brown. I use frozen pie crust in aluminum pans and it's fine for my taste.