2 squares Bakers' semi-sweet chocolate
2 c. Cool Whip
1/2 c. butter
3/4 c. sugar
2 eggs

Bake and cool pie shell. Melt and cool chocolate. Cream butter with sugar. Stir in the cooled chocolate. Add 2 eggs; one at a time, beating 5 minutes after each addition at high speed. Fold in Cool Whip. Chill at least 2 hours or freeze.