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3/4 c. butter or margarine, softened
1-1/8 c. sugar
1-1/2 oz. melted unsweetened chocolate or substitute 4-1/2 Tbsp.
cocoa plus 1-1//2 Tbsp. additional butter
1-1/2 tsp. vanilla
3 eggs
1 (9 inch) baked pie shell

Cream sugar and margarine together. Add vanilla and chocolate; mix
well. Add egg, 1 at a time, and beat 5 minutes after each
addition. Pour into cooled pie shell. Refrigerate 5 minutes.
Ready to eat.

Tip: May add small amount of mint. May use regular pie shell, but I
prefer a graham cracker curst. Top with whipped cream if desired.
Note: If eggs are an issue, can substitute egg beaters.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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