Ingredients
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1 baked pie shell
1 stick butter
3/4 c. sugar
dash of salt
1 tsp. vanilla
1 sq. unsweetened chocolate
2 eggs
Cool Whip
Preparation
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Cream butter and sugar with electric mixer; add salt and vanilla.
Melt chocolate and add it to creamed mixture.
Add 1 egg and beat at high speed for 3 minutes.
Add 1 more egg and beat an additional 5 minutes.
Scrape sides of bowl occasionally.
Pour into any type pie crust, regular, graham or Oreo cookie.
Top with Cool Whip and shredded chocolate or chopped pecans.
Refrigerate 2 hours before serving.
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