½ cup of butter

¾ cup (170 g) of sugar

2 squares of unsweetened baker's chocolate

2 eggs

3 cups (0.71 L) of whipped dessert topping

1 graham cracker pie crust


Cream ½ cup butter with ¾ cup sugar.

Soften 2 squares unsweetened baker's chocolate using a double boiler.

Mix softened chocolate in with creamed butter and sugar.

Add the 2 eggs, one at a time, beating on high speed for 5 minutes after each egg.

Fold in 2 cups of the thawed whipped dessert topping.

Pour into the graham cracker crust

Chill until firm (2 hours)

Spread the 1 cup of remaining whipped dessert topping across for topping.


Always_a_sidekick's recipe was taken with permission.

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