1 baked pie shell
3/4 c. softened butter (do not substitute)
1 c. sugar
2 squares (2 oz.) unsweetened chocolate, melted & cooled
1-1/2 tsp. vanilla
3 eggs, room temperature
1 c. whipping cream, whipped

Cream butter. Add sugar gradually, beating until light and fluffy, about 3 minutes. Blend in chocolate and vanilla. Add eggs, one at a time, beating 2 minutes after each addition. Beat cream until it holds its shape. Fold whipped cream into chocolate mixture. Pour filling into baked shell. Refrigerate 3 to 4 hours or overnight. Garnish with whipped topping.