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1/2 c. butter
1 c. sugar
2 sq. unsweetened chocolate,
1 tsp. vanilla
2 eggs

Spin sugar in blender to make it finer. With beaters,
beat sugar and butter. Add cooled chocolate and vanilla. Beat
in eggs 1 at a time, beating 5 minutes after each egg. Pour
into 8-inch graham cracker pie crust and refrigerate 3 hours
before serving. Top with whipped cream

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