1/2 c. (1 stick) butter)
3/4 c. sugar
2 sq. Baker's unsweetened chocolate, melted and cooled
2 eggs
2 c. thawed Cool Whip Topping
1 baked 9 inch pie shell, cooled

Cream butter. Add sugar, beating until light and fluffy. Blend in chocolate. Add eggs, one at a time, beating at high speed for 5 minutes after each addition. Fold in whipped topping.

Spoon into pie shell. Chill until firm, about 2 hours, or freeze until firm, about 4 hours. Garnish with additional whipped topping, if desired.