½ cup of butter
¾ cup (170 g) of sugar
2 squares of unsweetened baker's chocolate
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.