Chocolate Mousse Pie - cooking recipe

Ingredients

1 (9-inch) graham cracker pie crust
3 Baker's unsweetened chocolate squares
1 Hershey chocolate bar
1 stick butter, softened
2 c. Cool Whip
2 eggs
3/4 c. sugar

Preparation

Melt chocolate squares and set aside.
Cream butter and blend on high speed with sugar until creamy and smooth, approximately 9 minutes.
Beat until peaks form and texture is no longer grainy. Add chocolate square mixture to butter mixture and mix 2 1/2 to 3 minutes.
Add eggs, one at a time, mixing on high speed for 3 to 5 minutes, after each egg.
Fold in Cool Whip until completely blended.
Pour into pie crust.
Shave candy bar on top.
Chill 2 to 3 hours.
Keep covered and refrigerated.
Serve with whipped cream, if desired.