1/2 c. butter
3 (1 oz.) squares unsweetened chocolate
4 eggs
3 tbsp. light corn syrup
1 1/2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
1 (9") pie shell, unbaked

In microwave heat butter and chocolate, for approximately 4 minutes, stirring every minute, until melted and blended; allow to cool slightly.

Beat eggs; blend in syrup, salt, sugar and extracts. Add chocolate mixture; blend well.

Pour mixture into pastry shell. Bake at 400 degrees for 5 minutes, reduce temperature to 350 degrees. Continue baking for 30 minutes or until, when shaken, pie is almost, but not quite, firm. Serve cooled, with whipped cream.

Doubling this recipe fills 1 glass 10" pie plate. Cook about 20 minutes longer if doubled.